Ingredients:

  • 10 oz (280 g) Mini Marshmallows (standard white)
  • 2 tbsp (30 ml) Water or Milk
  • 1 tsp (5 ml) Clear Vanilla Extract
  • 4 to 5 cups (450 g to 560 g) Sifted Powdered Sugar (Icing Sugar)
  • Approximately 1/2 cup (120 g) Vegetable Shortening (for lubrication)

Instructions:

  1. Generously grease your entire work surface (cutting board or counter) with vegetable shortening. Grease your mixing bowl and rubber spatula as well.
  2. Place the marshmallows and water (or milk) into the greased bowl. Microwave on high for 30 seconds. Stir. Repeat in 30-second increments (usually 2 to 3 times total) until the mixture is puffy, smooth, and easily stirs into a uniform sticky paste.
  3. Stir in the vanilla extract until fully incorporated.
  4. Measure 3 cups (340g) of the sifted powdered sugar and dump it directly into the hot marshmallow mixture. Using the greased spatula, stir until the sugar is mostly incorporated and the mixture becomes thick and nearly impossible to stir further.
  5. Scrape the sticky mixture out onto your generously greased work surface.
  6. Grease your hands generously with shortening. Start folding the mass into itself, gradually adding the remaining 1 to 2 cups of powdered sugar, a quarter-cup at a time.
  7. Knead vigorously for 10–15 minutes. The fondant is ready when it is soft, elastic, and no longer sticks to your hands or the work surface. Test for readiness: it should slowly spring back.
  8. Form the finished fondant into a smooth ball. Slather the entire ball with a thin coat of vegetable shortening. Wrap tightly in two layers of plastic wrap and place this package into a sealed zip-top bag.
  9. Let the fondant rest at room temperature for a minimum of 8 hours, and ideally 24 hours, before use. This resting period is essential for structure.