Ingredients
- 1/4 cup Crisco (used for kneading the dough)
- 2 Tbsp. unsalted butter (used to grease the bowl for melted marshmallows)
- 8 cups Mini marshmallows, very loosely packed
- 2 1/2 tsp. clear vanilla extract
- 2 1/2 tsp. clear butter flavored extract
- 1/2 tsp. salt
- 3 Tbsp. water
- 1 Tbsp. Corn syrup (helps with pliability)
- 2 lbs. icing sugar
- 2 Tbsp. Dream Whip
Preparation
Step 1
Grease the inside of a large, microwavable bowl with butter. Put marshmallows, vanilla, butter flavor and water in bowl.
Microwave on high for 60 seconds. If marshmallows are completely melted, you're ready. If not stir and return to microwave in 30 second intervals until completely melted. Add in corn syrup.
Fit mixer with the dough hook and pour in powdered sugar, dream whip and salt, mix well. Carefully add in the liquefied marshmallow mixture to powdered sugar mixture. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until majority of sugar is blended in. (There may be a little the will not mix in and that's ok. You can hand knead that in if the dough is too soft.)
Turn fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead fondant until smooth and pliable. Wrap tightly in plastic wrap, then in a ziploc bag. Let dough rest for at least an hour until it has cooled. If fondant has become too stiff to work with place in microwave to 10-15 seconds then rub your hands with shortening and knead until pliable again.
Fondant can be made up to 2 weeks in advance, as long as it is wrapped and sealed tightly.
Different Flavors:
Coconut: change 2 tsp vanilla, 2 tsp butter extract, 2 tsp coconut extract, change 3 tbsp water to 3 tbsp. coconut milk
White Chocolate: 7 cups marshmallows and 4 oz. melted white chocolate, 1 tsp. vanilla extract, 1 tsp. butter extract
Chocolate: 7 cups marshmallows and 1/2 cup melted baking chocolate, 1 tsp vanilla extract, 1 tsp butter extract
*A White Chocolate Ganache undercoat makes this fondant fantastic!!