Marshmallow Fondant

1. Coat x1 medium bowl x1 spatula x1 stand mixer bowl and x1 dough hook with vegetable shortening.

NOTE: This assist in preventing the sticky mixture sticking to the utensils.

2. Bring a pot of water to the boil to use as double broiler. Pour the marshmallows into the coated bowl and place over the boiling water, add 2 tbsp of the water and using the coated spatula stir the marshmallows to coat with the water. Continue to stir until the mixture is melted and smooth.

NOTE: Place a little paper towel between the bowl and the rim of the pot to allow the steam to escape.

3. Place the confectioners’ sugar into the coated mixing bowl and push the sugar up the sides to prevent the sticky mixture from sticking the sides of the bowl.

4. Pour the melted marshmallows into the mixing bowl, attach the coated dough hook and start mixing on a low speed.

5. Once the mixture stops incorporating the sugar use a clean spatula to bring some of the sugar from the walls of the mixing bowl. Continue this until the sugar is fully incorporated.

6. Sprinkle some powdered sugar onto the bench and using the spatula scrape out he fondant and place on the bench; oiling your hands with vegetable oil will prevent the fondant from sticking.

7. Generously dust powdered sugar over the fondant and begin to knead. Once you start to feel the fondant become sticky generously dust with powdered sugar again.

8. Once the fondant stays dry oil your fingers and lightly coat the fondant ball and cover with cling film.

NOTE: Cover twice with cling film and even place into an airtight container to prevent any chance of drying.

TIP: Allow the fondant to rest overnight to allow to become firm and develop a better texture. Use right away will result in tearing and becoming sticky.

Using your Marshmallow Fondant

Have some vegetable oil on hand to add a little moisture back into the fondant

Tear off the desired amount and ensure you return any fondant not being used to the cling film.

Wear gloves when adding an il based colour as the colour will stain your hands.

Massage the fondant to allow a little warmth back and make a little divot with your finger and drip a drop of colour then massage the colour into the fondant. Once the colour has evenly coloured the fondant.

You can now transfer the fondant to a lightly coated bench and roll out to your desired thickness for use.

To stick to a cookie or to itself use a little water.