Here's what you'll need:
- 16 oz bag of marshmallows (I used the big ones, but the minis would probably be even better)
- 1 few tablespoons of water
- 1 kg icing sugar
- Crisco shortening (eww.)
Step 1: Melt the marshmallows
Place the entire bag of marshmallows in a microwave safe bowl. Add 2 Tbsp water. Melt in the microwave on high for 30 seconds, remove and stir. Repeat until the marshmallows are all melted, which should take around 2 minutes. Be careful as THIS GETS HOT.
Step 2: Prepare your work surface.
While you marshmallows are melting, it's time to prepare your work surface. Seeing as our two main ingredients are marshmallows and icing sugar, things are going to be STICKY. In order to make the later step of kneading possible, you'll need to grease your table/counter with Crisco. Crisco grosses me out, but it was a necessary evil in this case.
Step 3: Add the powdered icing sugar.
Adding approximately 1/2-3/4 of the bag, stir until mostly combined. As you can see, we're taking something sweet and adding something sweeter. Can you feel the sugar crash already?
Step 4: Kneading. Oh, the kneading...
After you've stirred in the majority of the bag of icing sugar, grease your hands with Crisco. Palms, backs, fingers, the cracks between your fingers. (Again, Crisco is pretty high on the list of "Things I'd Rather Not Touch Let Alone Eat", but you will appreciate it's usefulness in this recipe.)
Take the bag of icing sugar and pour most of what's left onto your Crisco covered table, making a small well in the center. Now empty the contents of your bowl into the sugar well.
NOTE: This is MUCH to do after smearing Crisco all over your hands. A hot glass bowl + Crisco-coated hands = great difficulty.
Once your icing sugar well is ready, go ahead and scrape your marshmallow mixture out of the bowl. Begin to slowly fold the marshmallow onto itself. The icing sugar will stick to the marshmallows and be incorporated in as you knead. At this point, the fondant is soft and warm and soft and supple and soft and... did I mention soft?
Seriously. Even if you don't have a cake to decorate, make some of this stuff just to experience this first bit of kneading. It is almost beyond words. I can hardly describe the sensation of touching this stuff at this point. It's luscious. Heady. Do it.
Knead until all of the icing sugar is incorporated and no little specks of white are visible. This will take at least 8 minutes. You will need to periodically re-grease your work surface to keep the fondant from sticking. If your fondant seems too dry, add some water 1/2 a tablespoon at a time (DO NOT add too much or you'll find yourself stuck in a downward spiral of "a bit more water, a bit more sugar, a bit more fondant, a bit more sugar". Err on the side of caution.)
Step 5: Wrap it up.
You could use the fondant right away, however I read on several sites that it's better to make it ahead and refrigerate it at least overnight (it will keep in the fridge for weeks). In order to do this, coat the ball of fondant in Crisco, cover in plastic wrap, and place inside another bag or container, squeezing out as much air as possible.
NEXT TIME: The cake!
Links to how we did it:
pre-party planning and ideas
the invitation how-to
pool noodle lightsabers
the cake (in less than 100 pictures)
the big day
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Need some party supplies? Want to make your own pool noodle lightsabers? Check these links below and have it all delivered to your door. If you find any of these links are broken or sold out, let me know and I'll find some new sources. Wouldn't the minifigure ice cube trays be fun? They could be used for ice (obviously), chocolate, or even to make Lego man crayons!