16 oz bag marshmallows (NOT Jet Puffed brand)
2 T water
2 T white shortening
2 lb bag powdered sugar
Microwave marshmallows and water for 1 minute at 30 second intervals. Add 2 T shortening and stir until smooth. Put 3/4 bag sugar in a mixer bowl. Pour melted marshmallows over sugar and mix. Remove from mixer and knead in remaining powdered sugar until fondant is no longer sticky when pinched. Let it rest 24 hours before using.
Use on cake only after it has been prepared with Buttercream frosting. See Cake Fondant Decorating Tips to assist in entire process.
(Taught at a Young Women Activity in 2010.)
No comments:
Post a Comment