About this recipe:This is a very easy way (even if it is a little sticky at times) to make a delicious fondant. It's great on cakes, biscuits and cookies, or just for your little ones to play with! Leftovers will keep for a few weeks if stored in an airtight container.
450g mini marshmallows
1 teaspoon vanilla extract
900g icing sugar, divided
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Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the icing sugar, about 125g at a time, until you have a sticky dough. Reserve 125g of icing sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a clean surface dusted with icing sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in cling film and store in the fridge overnight.
To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with icing sugar.
You can add food colouring to create coloured fondant. Always remember to wear gloves to keep the colour off of your skin.