Marshmallow Fondant
1 packed cup mini marshmallows
1 tbsp water
1 1/2 to 1 3/4 cups powdered sugar

Place marshmallows and water in a mixing bowl. Microwave for about 20 seconds, just long enough for them to soften and puff up. Stir until mixture is well combined. Add sugar and mix with a spoon until well combined, adding enough sugar until no longer sticky. Remove from bowl and knead with hands 5 to 7 minutes. Roll out to desired thickness.

Tips:
Recipe can be doubled.
If fondant is too sticky, add more sugar.
If fondant is too dry, add 1/2 tsp of water.
You can rub a small dab of Crisco on your hands when kneading. Just a small dab!
Fondant can dry out, so place in Ziplock bag or wrap in plastic wrap if not using immediately.
If fondant dries out, place in microwave for 3 to 5 seconds then knead and roll out.

LOVE YOUR RECIPE, ALABAMACOOKER. IT WAS A GREAT HELP! IT TURNED OUT GREAT. I ADDED A BIT OF CHOCOLATE EXTRACT AND IT WAS GREAT. I PUT IT ON A HEART SHAPED CAKE! YAY LOL

leeyoleisl, thanks so much for the review!  So glad it worked for you.  Your cake sounds very good and perfect for Valentine's!

That sounds pretty easy!:)

    Do you know of any fondant recipe's that you don't use marshmallows in??? I'm making a fondant cake for her and she hats marchmallow fondant. Do you know of any other recipes?

I found this one online that uses butter and clear Karo syrup.  The butter may make it off-white.  Another recipe used 1/2 cup Crisco and 1/2 cup Karo, if you are not going to color it and want it white.

Easy Fondant

1/3 cup softened butter
1/3 cup light corn syrup
1 tsp vanilla extract
1/2 tsp salt
1 lb sifted powdered sugar (3 3/4 cups)

In a large mixing bowl, blend the butter, corn syrup, vanilla and salt on medium speed with a paddle attachment until smooth and well combined.

Add the powdered sugar all at once, and mix on slow speed, gradually increasing speed to medium until well combined. The mixture should cling together in the bottom of the bowl and be smooth to the touch.

The fondant can now be rolled thin and cut with cookie cutters, or stored for later use. Store in a cool dry place, wrapped tightly and placed in an airtight container.

Variations: To flavor, add extracts or oils in the beginning with the butter and corn syrup. To color, knead a small amount of your desired food coloring into the fondant and work with hands until thoroughly combined.

Andi just posted her recipe for fondant here: http://www.bettycrocker.com/community/blogs/viewblog/andiblog/2010/5/26/fondant-for-summer-cupcakes

Hope it helps or inspires! Sincerely, Cate

Hello wow this is great. I was browsing here for basic icing recipes for cakes and how to make decorations from scratch. I spotted this topic :) Great this will help me too. I want to try making from scratch.

Thank You

hugs,

iriz

I just made my first batch of fondant the other day with a gal from my church who is a total wiz in the kitchen.

First things first when making rolled fondant:

You're going to need a Kitchen Aid mixer or some other industrial type mixer. A hand mixer will not work and you'll blow out the motor within seconds of using it. The reason you'll need a strong mixer is for the dough hook.

Take a large microwave safe bowl and grease a pretty decent layer of Crisco on the inside of it and the spoon you are going to use to mix the melted marshmellows with.

Melt a standard 1 pound bag of mini marshmellows in the microwave, along with 3 tablespoons of water and 1 tablespoon of whatever flavoring you want your fondant to taste like. (I used banana extract and it was really good.)

Pour your melted mix into the Kitchen Aid and add a standard 2 pound bag of powdered sugar. Make sure you add it slowly and use a sifter so there'll be no clumps. You'll be able to use the regular handle for the first part of the mixing process until it gets stiff. Your mixer will let you know when you need to switch to using the dough hook. Continue adding the powdered sugar until the bag is empty. 

Make sure you have a little extra powdered on hand because you'll need to turn out your fondant on parchment paper sprinkled with it. You'll knead the sugar into your fondont until it gets dense and hard to work with. You can stop kneading once your fonadant no longer sticks to your hands or your countertop.

From there, is is ready to be rolled out.