Opals Kitchen | Homemade Marshmallow Fondant

Have you ever drooled over those beautiful cakes at weddings, parties or (lets face it) pinterest?  Fondant is one thing that makes a cake beautifully smooth and luxurious, the best bakers and cake decorators use it!  Its what screams the difference between "I just bought a box cake at the store." and "I slaved over this cake for days!".
But, lets face it, people don't eat the fondant...they pick it off.  The texture is weird and the flavor is terrible, not to mention that white puddy cost a pretty penny to buy and is a pain in the neck to make.
My solution, Marshmallows!
Marshmallow fondant has long been one of my "go-to's" for my cakes. From cake covering and design to figurines...it works just like actual fondant but tastes good and is super cheap and easy to make.
Who can say no to that...really!

Homemade Marshmallow Fondant

1 bag mini marshmallows

4 cups powdered sugar

1 Tbsp butter

1 Tbsp water

and a microwave

To Make /// Put marshmallows, butter and water in a microwave safe bowl and toss so that the water covers all the marshmallows.

Microwave for ten seconds at a time (only!) and stir between each microwave session until fully melted.  Process should take between one and two minutes depending on your microwave.

Once fully melted, add sugar one cup at a time and stir in with a spoon.  Towards the end of the process you will need to knead it with your hands.  This can be done in the bowl or on a (powdered) sugared surface. 

Fondant should not be very sticky, though will be a little in the center because it has not fully cooled.  Wrap tightly with plastic wrap or in an air tight container and let rest in the fridge for a few hours.  I usually make mine a day ahead of time.  You will have to pull it out of the fridge about an hour before you plan on using it. 

To Use /// Sprinkle powdered sugar on surface and have at it.   This fondant can be rolled thin or used to make decorative items.  Once made, you can leave objects out at room temp to (slightly) harden or place on the cake of your choosing.  If you place it on your cake ahead of time, I suggest putting it in the fridge.  Be advised that it will sweat a little when you pull it out of the fridge, but will dry off if given an hour or two.

Tip /// Have a seam you need to join or want some fondant to stick to some other fondant?  Just get your fingers wet!  A tiny bit of water goes a long way and the fondant is usually pretty forgiving!

It isn't exactly a recipe that would make it on one of our "Naturally Me" posts, seeing as how sugar and more sugar is the main ingredient, but it is a fabulous one to have on hand!  After all, we don't eat cake every day.....or at least....I don't.

Happy Cooking!