The first time I used fondant it was from the box and I really didn’t like the flavor. I looked online and found that I could make my own fondant. This summer I made it for the first time to make a cake for my daughter’s birthday. Everyone loved it and now I’m making a cake this weekend I decided to make some again. Here’s some pictures of my fondant and the recipe in case you want to give it a try.
![melted](https://i0.wp.com/i1352.photobucket.com/albums/q652/nostephens/9C577EDB-8AE2-47D7-A000-F108DFB3DC2E-6395-0000055136C0F680_zpsde5c2601.jpg?resize=764%2C1024)
Melted Marshmallows
![mix](https://i0.wp.com/i1352.photobucket.com/albums/q652/nostephens/D874D574-DDFB-4956-BAC7-6479C869DD1D-6395-000005513D546F1C_zpscb5c805a.jpg?resize=764%2C1024)
Mixing in the powdered sugar
![done](https://i0.wp.com/i1352.photobucket.com/albums/q652/nostephens/C1135475-C8F1-4514-8D4E-4C08875BE936-6395-0000055143D15DCB_zps7c36a25f.jpg?resize=819%2C611)
Finished fondant
Fondant recipe:
Ingredients
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 pounds confectioners’ sugar, divided
Directions
- 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 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.