Marshmallow Fondant Icing
This sweet, simple recipe transforms your cookies into a perfect art canvas.
- Large bowl
- Microwave
- Whisk or egg beater
- Rolling Pin
- Cookie cutter or small glass
- Ripple Maker
- 1/4 cup unsalted butter
- 16 oz (1 package) mini marshmallows
- 1 tsp vanilla extract
- 32 oz powdered sugar
Place butter in a shallow bowl. Set aside
Place marshmallows in a large microwave-safe bowl, and microwave on high for 30 seconds at a time, until marshmallows are mostly melted.
Carefully stir the water and vanilla extract into the marshmallows, and stir until smooth.
Reserve 1 cup of powdered sugar. Slowly beat in the remaining powdered sugar, one cup at a time, until mixture forms a sticky dough. The dough will be very stiff.
Rub hands with butter, and begin kneading the dough inside the bowl. As you knead, it will become more pliable.
Dust work surface with powdered sugar. Turn out dough, and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 or 10 minutes.
Shape the fondant into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
To use, allow fondant to come to room temperature. Dust a flat surface with powdered sugar, and roll out dough to desired thickness.
Cut into rounds, print, and top off your favorite cookies to serve.
