Rhonda's Ultimate Marshmallow Fondant

Rhonda’s Ultimate MMF

(from the Cake Central Website)

Ingredients

• 15 oz. mini marshmallows
• 2 T water
• 1/2 tsp salt
• 2 tsp lemon juice (fresh or bottled)
• 2 tsp light corn syrup (helps w/ pliability)
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 2 lbs (approx 7 C) confectioner’s sugar, sifted
• 1/2 C Crisco or vegetable shortening

Instructions

1. Grease microwave proof bowl w/ Crisco. Also grease a wooden or heat proof spoon. Pour marshmallows and water into bowl then microwave on high for approximately 2 minutes. Stop the microwave and stir at 40 second intervals. Mixture should be soupy.
2. Take out of microwav+e and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
3. Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.

Please Note! Your fondant will be VERY soft right after you mix it. Allow it to set up overnight. Then next morning it will seem MUCH harder. In fact, you will NEED to knead it well to get proper consistency. BUT it’s well worth the effort. This is a very nice tasting fondant that is easy to work with and a breeze to make!