16 ounces  (1 pkg) mini marshmallows
2  tablespoons water
2 pounds (8 cups)  confectioners sugar
1/2 cup Crisco shortening
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon

Did you know that confectioners sugar, icing sugar and powdered sugar are the same? Once I actually had a student who used granulated sugar to make buttercream. It was sparkly looking and strange. I got the opportunity to play with it because she brought it to class to work with. She even iced her cake with it thinking it was fine.

 

 

 

 

 

 

 

 

 

 

Grease your microwave safe bowl or the fondant will just stick to the sides

 

 

 

 

 

 

 

 

 

 

Melt marshmallows and 2 tablespoons of water in the microwave for 30 second at a time until melted. It will take between 2 – 2 1/2 minutes

 

 

 

 

 

 

 

 

 

 

By machine: Dump into a greased KitchenAid bowl

 

 

 

 

 

 

 

 

 

 

Dump in the rest of the ingredients and mix for 10 minutes on #2 setting on the KitchenAid

 

 

 

 

 

 

 

 

 

 

Most of the time I make it by hand as it is faster for me

By hand: Grease your spoon and mix

Dump 1/2 of the confectioners sugar into melted marshmallow mix

Add the other half of the confectioners sugar and mix until it clumps together

Dump onto a greased counter and knead with greased hands until smooth. Do not use butter flavored Crisco unless you want yellow colored fondant. You can even pull it like it is taffy

 

 

 

 

 

 

 

 

 

 

After any method you will now do this next step. Wrap in plastic wrap and place into a ziplock bag. Did you know air is the enemy of fondant? Protect all that work you just did by protecting it from getting hard.

 

 

 

 

 

 

 

 

 

 

Let it sit to “ripen” overnight. You can use it right away but it is not as elastic as it will be later. Use as you would any commercial fondant

1 Tablespoon plus 2 teaspoons unflavored gelatin
1/4 cup cold water
1/2 cup glucose
2 Tablespoons solid vegetable shortening
1 Tablespoon glycerin
2 lbs (8 cups) confectioners sugar

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of a double boiler and heat until dissolved. Add glucose, mix well. Stir in shortening and just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm. Place 4 cups confectioners sugar in a bowl and make a well. Pour lukewarm mixture into well and stir mixing in more sugar a little at a time until stickiness is gone. Knead in remaining sugar until smooth and pliable and does not stick to your hands. Use immediately or store covered in plastic. Makes enough to cover 10 x 4 cake.

16 oz (1 pkg) mini marshmallows
2 Tablespoons water
2 lbs (8 cups) confectioners sugar
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon.

Microwave the marshmallows and water for 20 seconds or until it is soupy. At your option add flavoring and mix. Add the sugar until most of the sugar is incorporated and it is no longer sticky. Take it out of the bowl and knead with spoons or your hands (if not hot) until soft (will take 5 – 7 minutes). Keep covered with plastic wrap or it will dry out