Marshmallow Fondant
16 oz. white mini marshmallows
2 - 5 Tbsp water
2 lbs. powdered sugar
½ c Crisco shortening
Pour marshmallows in a microwave safe bowl and sprinkle 2 Tbsp water on top.
Microwave on high for 2 – 2 ½ minutes, stirring every 30 seconds. Pour ¾ of
the powdered sugar in the bowl with the marshmallows and stir. Generously
grease your hands and the counter with Crisco. Dump the contents in the bowl
onto the counter and knead. Careful as it may be hot, and definitely sticky! Add
the rest of the powdered sugar. If your fondant starts to tear or becomes too
dry, add more water. If it is too sticky, grease your hands and the counter again.
Continue to add powdered sugar, water, and Crisco as needed. This usually
takes between 5-10 minutes. To color, knead in food coloring paste or gel.
It’s best to make it ahead and store overnight. To store, form the fondant into a
ball and coat it with a good layer of Crisco. Seal in a Ziploc bag and squeeze out
as much air as possible. Store in the refrigerator. Can store for a few weeks.
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