The measurements for this recipe are for a three-tiered cake. If you’re making something smaller, you can always store away the extra fondant for later, as you’ll see at the end of this post!
Mini marshmallows: two 10-ounce bags. I recommend mini because they’re easier to melt.
Powdered sugar: one, 2-pound bag
Vegetable shortening: I use crisco
Press’n Seal: to wrap up fondant upon finish
Optional: food coloring, toothpicks, and non-stick fondant mat
Add flavor if needed, whatever floats your boat, but you can leave it plain and it’ll taste like marshmallows
Put marshmallows in bowl, add table spoon of water to prevent from sticking to the bowl, put in microwave on 30 second intervals and keep your eye on it
*Cover your spoon with shortening and your hands in shortening or else marshmallows will be stuck to your hands and spoon – big mess.
Once melted, mix a cup at a time of powdered sugar (use almost the whole bag) with melted marshmallows and stir until it becomes thick enough to roll out (kind of like play-doh)
*Stir slowly unless you want a big cloud of powder
Next you’re going to want to roll out your ball of fondant (I recommend a non-stick fondant mat). But first, apply a layer of powdered sugar under ball of fondant so it doesn’t stick to mat
Once fondant is evenly mixed with the powdered sugar, apply the color of your choice to the fondant using a toothpick; apply color in small portions
Mix until even and doesn’t look tie die
After you get a solid, consistent color, rub a tea spoon of crisco onto the outside of your fondant ball to keep it moist; this will prevent it from cracking or drying out
Air is not your friend! Wrap ball tightly so no air is in contact with your fondant
Lastly, store it until needed!