Marshmallow Fondant
jenestolemylove @cook_3418124
Cooking Instructions
- 1
Ingredient measurements depend on the dough texture when you start kneading
- 2
Microwave marshmallows for 30 seconds on high
- 3
Stir in a cup of icing sugar, and keep adding more until texture is ready to knead
- 4
You can add food coloring before it turns into a dough
- 5
Keep kneading, and when ready, roll out with rolling pin on a greased surface
- 6
Be careful not to roll it out too thin or it will tear when placed around cake
- 7
Fondant can be stored for up to a week and a half. Cover unrolled fondant with glad wrap and place in air tight container to store in fridge
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