Ingredients

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar

Directions

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

I prefer Marshmallow Fondant over Rolled Fondant, but you might like this more. Try a half recipe of each and see witch one you like most.




Ingredients:

• 1 tablespoon + 2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/2 cup Glucose
• 2 tablespoons solid vegetable shortening
• 1 tablespoon Glycerin
• 8 cups (about 2 lbs.) confectioners' sugar, sifted
• Icing color as desired
• flavoring as desired

Makes: About 36 ounces of fondant.


Combine gelatin and cold water; let stand until thick, about 3 minutes. Place gelatin mixture in top of double boiler and heat and stir until dissolved. Add glucose, mix well. Stir in shortening; just before completely melted remove from heat. Add glycerin, flavoring and color. Cool until lukewarm.

In large bowl, place 4 cups confectioners' sugar; make a well. Pour the lukewarm gelatin mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in a cool, dry place.

Use fondant immediately or store in airtight container at room temperature until needed. If storing longer than 1 week, refrigerate. Bring to room temperature before kneading. Do not freeze. When ready to use, knead again until soft.

This recipe yields enough to cover a 10 x 4 in. high round cake. If fondant becomes dry, either by adding too much sugar or air drying, add small amount of solid vegetable shortening and knead thoroughly.

Ingredients:

• 1 package (16 ounces) white mini marshmallows (use a good quality brand)
• 2-5 tablespoons water
• 2 pounds (about 8 cups) sifted confectioners' sugar
• 1/2 cup solid vegetable shortening

Makes: About 2 pounds marshmallow fondant.

instructions To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Read more:

http://www.wilton.com/recipe/Rolled-Marshmallow-Fondant