Marshmallow Fondant

I've been wanting to make marshmallow fondant for a while now. I'm baking a birthday cake and want to put roses on the cake, but I can't pipe pretty roses. =[

I can mold roses much more pretty than I can pipe them. So I decided to make marshmallow fondant! Here's my first rose:

I'm hoping I can make prettier roses after more attempts!

Here is the recipe I used for marshmallow fondant:

Ingredients

21 ounces mini white marshmallows (2-10.5 ounce bags)

1/2 cup butter

2 pounds confectioners’ sugar, plus more for dusting

1-3 tablespoons water

Directions

Place the butter and marshmallows in a large microwave safe bowl. Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed. 

Leave the marshmallow mixture in it’s bowl and pour half of the sugar on top. Mix the powdered sugar into the mixture.

Generously dust the countertop with confectioners’ sugar. Pour the fondant mixture in the middle. Coat your hands in confectioners’ sugar and sprinkle more on top of the mixture. Using your hands, this is going to be very sticky, begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.

Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.

Lightly dust the fondant with confectioners’ sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at least overnight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.

This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.

To use your fondant, dust the countertop with confectioners’ sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now you’re ready to add color, roll it out, or start sculpting!

Here are the roses I make now-a-days after practice! =]