What you’ll need:
1 16 ounce bag of Jet Puffed mini marshmallows. You can use the big ones but it doesn’t come out quite the same in my opinion. Make sure the bag is 16 ounces, as it also comes in smaller 10 ounce bags.
2 lb bag of powdered sugar
1 TBS water
1 TBS clear vanilla extract (or almond, or any other CLEAR extract)
Large microwavable bowl
Spatula or spoon
Shortening to grease bowl, utensils and your hands
Yeah, it’s going to get messy, give up now if messes make you crazy. 😉
Coat the bowl and spatula with shortening, I use Crisco for this.
Pour in entire bag of marshmallows, water and extract into greased bowl.
Microwave bowl for about a minute, then stir.
Continue to microwave in 30 second intervals till marshmallows are completely melted, no lumps.
Don’t try to sample it, melted marshmallows are hot, ya know.
If you want to dye your entire batch of fondant one color, now is the time to add the gel color.
Pour about half of the bag of powdered sugar into the melted marshmallow mixture and stir.
Stir until you get as much of the powdered sugar incorporated into the mix as possible, it will start to get really difficult to stir.
From here you have two options:
Grease your (CLEAN!) countertop and dump the mixture and the remaining powdered sugar on it
OR continue to work inside of your bowl if it’s big enough, but this can get awkward.
Grease your (again CLEAN!) hands and kneed in the remaining powdered sugar. It will be warm, but not super hot at this point.
If you have carpal tunnel pain, this part can be tough. Continue to work in the powdered sugar, regreasing your hands and counter as needed to prevent sticking. I usually have about 1/4 a cup or so of powdered sugar left over, you know, on the counter… the floor… myself.
Once you have a big solid ball of fondant, apply a thin layer of shortening to the outside and wrap in plastic wrap several times. Allow to sit at least an hour, or overnight. Does not need to be refrigerated and as long as it’s sealed, it should remain workable for a few weeks.
Warm fondant in microwave for 10-30 seconds to soften it up enough to work with when you are ready.
This fondant tastes great and is what I use to cover my cakes. If you are new to working with fondant, it may not cooperate exactly how you’d hoped as it takes quite a bit of practice to get it right.
There is another recipe that is a combination of marshmallow fondant and Wilton fondant that is much better to work with, especially for beginners. I use it for things that won’t necessarily be eaten though because I can’t help but taste the Wilton fondant in it but it is a dream to work with. The amazing Liz Marek invented this one and you can find the video here.
What is modeling chocolate? It’s a pretty awesome sculpting medium that’s gaining popularity in the cake world. It can do some things fondant can’t. The main difference is that fondant is mostly affected by air, the longer you leave it out, the harder it will get. Unless you add gumpaste or tylose to fondant, you have to let it dry approximately forever for certain projects. Aintnobodygottimefodat. Modeling chocolate is much less affected by air and is highly affected by HEAT. Which is why I have a love hate relationship with it. I 80% love it so we make it work. My hands are super hot (I know, thank you) so if I work with it too long it will end up a pile of mush. BUT it does set up quickly so it’s great for making figures. This little unicorn was made with about 90% modeling chocolate and 10% fondant mixed.
I use Shawna McGreevy’s recipe that can be found here.
A kitchen scale is helpful since most candy melts don’t come in the weights required for the recipe.