Marshmallow Fondant
Thoroughly grease a silicone spatula and mixing bowl.
- Cook1 h 30 min
- Total1 h 30 min
- Serves2
- LevelIntermediate
Ingredients
- 1 bag (10 ounces) vegan marshmallows, such as Dandies
- ÂĽ cup warm water
- 1 tsp. vanilla extract (optional)
- ½ tbsp. refined coconut oil, plus ¼ cup for kneading and greasing
- 2 to 3 drops food coloring (optional)
- 1½ cups confectioner’s sugar + about ½ cup extra for kneading
Method
- Thoroughly grease a silicone spatula and mixing bowl.
- Place the marshmallows into a medium saucepan and heat over medium- low heat until sticky, for about 5 minutes, stirring often. Add the water, vanilla extract, ½ tablespoon coconut oil, and food coloring, if desired. Continue to cook over medium-low heat until completely smooth, for about 7 minutes, stirring often with the greased silicone spatula.
- Transfer to a very well greased mixing bowl. Carefully beat in 1½ cups confectioner’s sugar until tacky. There most likely will be confectioner’s sugar remaining in the bottom of the bowl. It’s okay, just leave it.
- Using greased hands, remove from the bowl and knead in about ½ tablespoon coconut oil and more confectioner’s sugar until the dough is no longer sticky. It should take quite a few small additions of confectioner’s sugar, about ½ cup total, to get it to the right consistency.
- Wrap in plastic wrap and chill overnight. Remove the fondant from the refrigerator about 10 to 15 minutes before using. Store in airtight container in refrigerator for up to 2 weeks.
