Marshmallow Madness

Many people don't like fondant cakes. They either peel off the fondant on a cake because of it's taste or just steer clear of ordering fondant all together, but many bakeries use it in decorating cakes because of it smooth look and versatility to create just about any look desired. When I started getting interested in decorating cakes I came across a marshmallow fondant recipe that hundreds of people raved about and I was also recommended by another blogger to try it out. So I finally got the opportunity to try it out last week when making the Princess Cake. Let me tell you it was no easy feat!

This recipe is easy enough to follow, however can be a bit of a mess. For me while beating the sugar into the marshmallow it all stayed clumped to the beaters no matter what I did. It eventually worked its way up higher and higher on the beaters that it started making its was into the hand mixer. So the last cup or so of powdered sugar I ended up kneading by hand. I was nervous at how it would turn out but by keeping my hands buttered up, the fondant came together well and turned out awesome! Plus the marshmallow fondant tastes really good! I will definitely be making it again.

Ingredients

• 1/4 cup butter
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided

Directions

1. Place the butter in a shallow bowl, and set aside.
2. 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.
3. 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.
4. 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.