16 oz bag mini marshmallows
2 T water
(If making very bold colors, use 1 T water and 1 T gel color)
1/2 t vanilla, rose, or almond extract, optional
907 g powdered sugar, sifted
20 oz or 567 g Wilton fondant
gel color, optional
Place vegetable shortening in stand mixer bowl.
Double boil or microwave marshmallows, stirring until smooth.
Pour water and extract along sides of marshmallows to release.
Pour marshmallows and water into stand mixer.
With the dough hook, knead on lowest setting.
Add half sugar and let mix 2 mins.
Once mixture is uniform, add another cup of sugar.
Coat hands in vegetable shortening and pull soft dough off hook.
Place in a large bowl with remaining powdered sugar.
Microwave Wilton fondant to soften, about 40 secs.
Knead powdered sugar, marshmallows, and Wilton fondant by hand.
Pull like taffy until stretchy and smooth.
If fondant tears, microwave 30 secs and knead again.
Add a small amount of gel color if desired and knead.
Can be used immediately.
Roll with cornstarch and powdered sugar to 1/8".
Work only with very clean surfaces.
Fondant will adhere to itself with water.
Cover chilled but not frozen cakes.
Always roll fondant much, much larger than cake.
Store very well wrapped at room temp.
Never refrigerate fondant or cake with fondant.
Use a fan or a hairdryer on cold to help dry.
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