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CactusSue

Super easy to make - I started decorating sugar cookies with it too.

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Joined: Jul 25, 2007

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Posted to Thread #12328 at 2:21 pm on Oct 20, 2008

I roll the fondant super thin - cut out using cookie cutter - when warm cookies come out of the oven, I place the fondant on top - then use royal icing for details. I like the fondant on cookies more than cake. (Just a personal preference)
This recipe will keep at room temperature in a tupperware container for several weeks.


Marshmallow Fondant (MMF)
A very tasty alternative to buttercream icing or regular fondant.

16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners' or powdered sugar)
(DO NOT USE ALL OF THE SUGAR)
1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.

2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.

3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)

TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.

Discard all the crusty residues.

TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from sticking to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinness.
To color: Separate small amounts of fondant & color with paste food colors to the desired tone. Knead until color is smooth and completely uniform.


Additions
add 2oz melted vanilla candy melts.


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