Homemade Fondant that Tastes like Buttercream

By Vanetta

To Change flavours, use different extracts:

Coconut - add 2 tsp coconut extract, and use 3 Tbsp coconut milk in place of the water
White Chocolate – Use 7 cups of marshmallows and 4 oz. melted white chocolate in place of the 8 cups marshmallows.
Chocolate- Use 7 cups marshmallows and 1/2 cup melted baking chocolate in place of the 8 cups marshmallows. Use 1 tsp each vanilla extract and butter flavoured extract instead of 2 tsp.

Ingredients

• ◦1/4 cup Crisco, used for kneading the dough
• ◦2 Tbsp unsalted butter, used for greasing the bowl for melting marshmallows in
• ◦8 cups mini marshmallows, very loosely packed
• ◦2 1/2 tsp clear vanilla extract (gf)
• ◦2 1/2 tsp clear butter flavoured extract
• ◦1/2 tsp salt
• ◦3 Tbsp water
• ◦1 Tbsp white corn syrup, helps with pliability
• ◦2 Lbs powdered sugar, sifted
• ◦2 Tbsp powdered Dream Whip (optional)
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Preparation

Step 1

1.Grease the inside of a large microwave safe bowl with butter
2.Place marshmallows, vanilla & butter flavoured extracts, salt and water in the bowl. Microwave on high for 60 seconds. Stir. If marshmallows are completely melted, you are ready to proceed, if not, return to microwave in 30 second intervals until completely melted. Add in corn syrup.
3.Fit stand mixer with the dough hook and pour in powdered sugar, Dream whip and salt. Mix well. Carefully add the melted marshmallow mixture to the powdered sugar mixture. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until most of the sugar is blended in.
4.Turn fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead fondant until smooth and pliable. Coat hands with Crisco if the fondant is too sticky, and continue adding powdered sugar until you have a smooth dough.
5.Wrap tightly in plastic wrap followed by a zipper seal bag. Let dough rest for at least an hour before using it. If the fondant has become too stiff to work with, you can soften it by microwaving it for 10-15 seconds, then rub your hands with Crisco and knead until pliable again.
6.The fondant can be made up to 2 weeks in advance, as long as it it wrapped and sealed properly, to prevent drying out.