I had fun making fondant over the weekend. It was kind of like making bread and kind of like playing with play-doh. After tasting the the Wilton fondant, I knew I wanted to try making my own to see how it compared. I also wanted to try chocolate marshmallow fondant, so I split this recipe, 3/4 regular and 1/4 to make a small amount of chocolate fondant. From start to finish, including cleanup, this took just under 1 hour.
Recipe from: Diary of a Cake Stylist
1 lb of Mini Marshmallows (easier to melt)
1 tsp Clear Vanilla Extract
1 tsp No Color Butter Flavor
2 tbsp of Water
2 lbs of Powdered Sugar (sifted)
A little bit of shortening
Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water
Microwave for 60 seconds. Remove from microwave and stir until completely melted with fork
If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and sitr (repeat in itervals if necessary) - this step is usually not necesary for me
Add the powdered sugar gradually (you might not need all the sugar) and process at low speed until well incorporated, then increase speed (if you don't have a stand mixer, mix with fork until well incorporated then knead)
Powder surface with powder sugar. Knead marshmallow mix (careful, it might be hot at this point so knead with fork until it cools down a bit. You can grease your hands if you like to avoid marshmallow sticking to your hands). Kneading should not take long.
If the mix is too sticky, then add more sugar until it becomes firmer
Knead into a loaf (it will be a little bit soft at this point but don't worry). Wrap in plastic and cool for one hour (it will get firmer then)
You can store on dry place or refrigerator (it will store for weeks)