Ingredients:

  • 1 bag (10 oz / 280 g) mini marshmallows (white only)
  • 2 Tablespoons (30 ml) cold water or milk
  • 1 Teaspoon (5 ml) pure vanilla extract
  • 4 cups (480 g) sifted confectioner's sugar (icing sugar), plus
  • 2 cups (240 g) reserved confectioner's sugar for kneading
  • 2–3 Tablespoons (30–45 g) vegetable shortening (Crisco)

Instructions:

  1. Prep the Workspace: Generously grease the microwave bowl, your spatula, and your hands with vegetable shortening. Sift the initial 4 cups of icing sugar into a separate bowl.
  2. Melt the Marshmallows: Place the marshmallows and the water/milk into the greased bowl. Microwave on High for 30-second increments, stirring vigorously between each burst, until the mixture is smooth, glossy, and entirely lump-free (usually 90–120 seconds total).
  3. Flavour: Stir in the vanilla extract immediately after the marshmallows are melted.
  4. Start Mixing: Add the initial 4 cups of sifted icing sugar all at once into the melted marshmallow mixture. Stir aggressively until the mixture becomes a stiff, shaggy dough and is too heavy to stir.
  5. Transfer: Lightly grease your silicone mat or work surface with shortening. Turn the stiff marshmallow mass out onto the prepared mat.
  6. Initial Kneading: Grease your hands heavily. Begin folding and pressing the dough. Gradually incorporate the reserved icing sugar, adding it 1/4 cup at a time, until the Marshmallow Fondant is slightly tacky but no longer sticks to clean, dry hands. Stop adding sugar if the dough feels dry or tears when stretched.
  7. The Final Conditioning: Apply a thin layer of shortening over the entire ball of finished fondant. Knead for two more minutes; this conditioning step adds crucial elasticity and prevents cracking.
  8. Wrap and Rest: Roll the fondant into a smooth ball. Wrap it extremely tightly in two layers of plastic wrap and place it into an airtight bag. Allow the fondant to rest at room temperature for a minimum of 8 hours, or ideally, overnight, before rolling out.