Cherry Marshmalow Fondant
- 16 ounces mini marshmallows (450g / 13 cups)
- 2 pounds powdered sugar (900g / 7 1/2 cups)
- 4 tablespoons liquid - water
- colouring OR cherry juice reduced to 4 tablespoons by boiling.
- (shortening for greasing the bowl etc.)
Level of difficulty Average
Cost Average budget
Put the marshmallows and water in a large microwave-safe bowl. Microwave on high for about 1 minute, until the marshmallows are all melted. The mixture will expand. Stir to incorporate.
Grease the dough hook and bowl of your mixer really well with shortening.
Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows and the cherry juice. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. repeat this step until the fondant is firm and neither dry or sticky.
Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least an hour before using.
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