Rolled Marshmallow Fondant

Rolled Marshmallow Fondant
This gluten free, dairy free, and fodmap friendly recipe serves 6. One serving contains 977 calories, 1g of protein, and 17g of fat. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of optional: gel coloring and rubber gloves, marshmallow, warm water, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
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).
Ingredients you will need
MarshmallowsMarshmallows
Fondant IcingFondant Icing
WaterWater
Equipment you will use
MicrowaveMicrowave
BowlBowl
2
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.
Ingredients you will need
Powdered SugarPowdered Sugar
MarshmallowsMarshmallows
SugarSugar
3
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.
Ingredients you will need
Vegetable ShorteningVegetable Shortening
Powdered SugarPowdered Sugar
MarshmallowsMarshmallows
Fondant IcingFondant Icing
DoughDough
WaterWater
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BowlBowl
4
It's best to allow Marshmallow Fondant to sit at room temperature, 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.
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Vegetable ShorteningVegetable Shortening
MarshmallowsMarshmallows
Fondant IcingFondant Icing
WrapWrap
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Plastic WrapPlastic Wrap
5
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.
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Fondant IcingFondant Icing
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
6
To color fondant: If you need to tint the entire batch of fondant, add a little gel 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. Wearing gloves for coloring is highly recommended.
Ingredients you will need
Powdered SugarPowdered Sugar
MarshmallowsMarshmallows
IcingIcing