Rating: 4.5 stars
1265 Ratings
  • 5 star values: 944
  • 4 star values: 213
  • 3 star values: 47
  • 2 star values: 26
  • 1 star values: 35

This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

Recipe Summary

cook:
1 min
additional:
8 hrs
total:
8 hrs 30 mins
prep:
29 mins
Servings:
10
Yield:
2 1/4 pounds of fondant
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the butter in a shallow bowl, and set aside.

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  • 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 confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered 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 working surface dusted with confectioners' 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 plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Nutrition Facts

555 calories; carbohydrates 127.3g; fat 4.7g; cholesterol 12.2mg; sodium 89.8mg. Full Nutrition
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