Marshmallow Fondant Icing Recipe / MM Fondant Icing Recipe

Every year I decorate one of my Christmas cakes with fondant icing and this time I made Marshmallow Fondant.... I got the recipe from Spicyana girl Archana sometime back.... I adore her cake decorating skills and the beautiful cakes she makes.... so once when she mentioned on FB that she uses homemade MM fondant, I asked her for the recipe and she immediately sent it to me with the links and a lot of tips.... I got a chance to try it at Christmas.... it is so smooth and pliable and tastes great too.... Only thing is you have to knead it really well... In Archana words “knead for some 10 minutes, in a stand mixer using the dough hook and then knead for a good ten minutes or more by hand. Be sure to liberally smear the hands and the hook with shortening. The longer you knead the better and hand- kneading is the most important part. Make the fondant the day before, and keep it in a ziploc bag at room temperature. This "resting" part is also important. Also, when you roll out the fondant, thinly smear the surface and rolling pin with shortening”. I followed all these instructions and I got a perfect fondant!!!....  Thank you so much dear for the recipe and the tips.... I know my cake won’t come anywhere near as beautiful as your cakes, but I hope one day I will able to :):) .....I made half amount of the fondant for one cake....

Marshmallow Fondant Icing Recipe / MM Fondant Icing Recipe

Source: What’s Cooking America

Yields: 1 batch fondant icing
Prep time: 60 min

Ingredients:

16 ounces / 450gm white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
Approximately 2 pounds / 1 kg icing sugar / 8 cups powdered sugar
1/2 cup Crisco shortening (I used butter)

Method:

• Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total.
• Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
• Now grease your hands, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 
• Start kneading like you would bread dough. Keep kneading; it is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. (you can mix them with a stand mixer. Make sure you grease the mixing bowl and dough hook attachment with shortening. Then, scrape them into the mixing bowl with a greased (shortening) heat-proof spatula).
• If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in).It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped.
• Tint your fondant using gel colors and decorate your cake.
• Storage: Coat the fondant with a good layer of Crisco shortening, wrap in a plastic wrap and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. This fondant icing can be prepared well in advance.

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