Okay, here we go! DIY marshmallow fondant, part 1.
Lauren Daversa's White Chocolate Marshmallow Fondant
- 1 bag of mini marshmallows, about 16 oz
- 1 1/2 oz of good quality white chocolate
- 1 tsp of clear vanilla extract
- 1 tsp of clear butter extract
- 2 tbsp of H2O
- 1 lb icing sugar
- Grease a microwavable glass bowl with Crisco.
- Add to the bowl the marshmallows, vanilla extract, butter extract and H2O.
- Microwave for 60 seconds.
- Stir mixture.
- While stirring marshmallow mixture, melt the white chocolate in the microwave.
- Add the melted white chocolate mixture to your marshmallow mixture.
- If the marshmallows have not melted entirely, return to microwave and heat for about 30 seconds; continue until completely melted.
- Start adding the icing sugar, a little at a time, and stir. This is a fantastic workout for your arms as the mixture gets oooey-gooey-sticky.
- Continue adding sugar and stirring until the consistency of the mixture starts to become dough like.
- Generously sprinkle icing sugar on a clean counter, remove the dough from the bowl and place it on top of the icing sugar. Start to knead, and knead and knead. The mixture may stick to your hands, you can grease your hands with Crisco to help combat this. Notice, kneading is also another great workout for your arms!
- Continue kneading until the mixture is a dough, adding icing sugar to the counter and/or mixture when necessary.
- Voila! You have made marshmallow fondant. Congratulations!!!!
This is as far as I've gotten. Literally, the fondant is wrapped and living on the third or maybe fourth shelf in my refrigerator. I've read as long as fondant is wrapped in saran wrap, and stored in an air tight zip lock, it will keep well. A few sites suggested rubbing the dough with Crisco. I didn't. I'm going to make the cake today and finish the project tonight! I'll soon see if not slathering the fondant in Crisco was a fatal mistake. Don, don, daaaaaaa...