Using fondant to decorate desserts and pastries helps to create beautiful works of art. Fondant can be easier to work with than buttercream or royal icing in some instances and it has a smoothness that is hard to achieve with other icings and frostings.
However, I have heard many times that folks just don't love the taste or cost of fondant. Well, I have found a solution for both of those. Marshmallow fondant.
If you like marshmallows, you will like this fondant and it is super easy and inexpensive to make yourself.
Here is how you do it:
Ingredients: 8 oz. marshmallows
2 Tbsp water
1/2 tsp butter flavor or another flavor or extract of your choice
2 lbs powdered sugar
In the microwave, heat the marshmallows for about 2 minutes. Try not to let them poof up and over the side of the bowl, like I did. Keep your eye on them. When they are good and melty, give them a stir, until they are smooth. Stir in the flavor and water. Stir 3/4 of the powdered sugar into the melted marshmallows mixture.
On a large flat surface, sprinkle the remaining powdered sugar. Grease your hands with the shortening. Knead the marshmallow fondant in the sprinkled sugar until you achieve a firm but still pliable consistency.
To color the fondant, use a gel or paste cake color. Wearing gloves and keeping hands greased with the shortening will prevent staining on your hands and keep the fondant from getting overly sticky as you knead. If your fondant gets too firm to knead the color in well, microwave the fondant for 10 - 15 seconds. This will make the fondant much softer, which will help you knead the color in faster. As the fondant cools, it will firm back up.
Roll the fondant out on a flat surface that has been lightly dusted with powdered sugar. You can then cover your dessert, or use cookie cutters or decorating tools to cut out shapes. Fondant can also be pressed into shapes using your fingers, just like working with clay or playdoh. You can also press fondant into a sugar dusted mold to make shapes and designs.