White Chocolate Marshmallow Fondant
This is a delicious, easy and affordable alternative to pre-made fondant. It takes color nicely from gel food coloring, can be flavored with oil-based flavoring (though it is delicious on its own) and freezes beautifully!
    Servings Prep Time
    2lbs 20minutes
    Passive Time
    30minutes
    Servings Prep Time
    2lbs 20minutes
    Passive Time
    30minutes
    Ingredients
    Instructions
    1. In a large glass mixing bowl, add marshmallows and water. Microwave on high for 1 minute.
    2. Stir marshmallows with a spoon dipped in Crisco. Place back in microwave for 1 additional minute.
    3. Add Karo syrup to melted marshmallows and stir until completely mixed.
    4. Slowly add in sifted powdered sugar, stirring frequently.
    5. When mixture gets too stiff to stir with a spoon, pour mixture onto a counter top that has been generously greased with Crisco.
    6. Finish kneading in the sifted powdered sugar (I scoop some of the Crisco into my hands before kneading to keep the fondant from sticking). *NOTE – depending on your humidity level, you may not need to use all of the powdered sugar. It should be pliable but not so stiff that is dry and difficult to knead.
    7. Melt the white chocolate or white candy melts in the microwave for 1 minute. Stir and continue to microwave in 15 second intervals until just melted. DON’T overheat! You don’t want to burn the chocolate. Let cool slightly.
    8. Pour the melted and cooled white chocolate onto your fondant mixture on the counter and continue to knead in until it’s completely smooth.
    9. Form it into a ball, lightly coat the ball with a little more Crisco and wrap tightly in plastic food wrap. Let set for 30 minutes before use.
    Recipe Notes

    Color with gel or paste food colors.

    It can be stored in the refrigerator for 2 months or can also be frozen for up to 6 months.

    When rolling out, I use corn starch to keep it from sticking to the counter.