Here is the recipe I use, give it a try! I'm sure you'll be surprised how easy it really is!!
Ingredients:
2 lbs powdered sugar-sifted- plus extra to sprinkle on counter
16 oz marshmallows
1/2 cup shortening
3 tbs water or your choice of extract ( keep in mind if your extract is colored it will tint your fondant a little)
~I've used extract in all of my fondant! It add just enough flavor to make it really tasty. Coconut extract has been my favorite so far!
While marshmallows are microwaving, put your shortening and sifted powdered sugar into your mixing bowl.
When you first pull the marshmallows out of the microwave, they will not look completely melted as hopefully you can see in the picture. Use a spatula to blend the marshmallows, trying to get out as many lumps as possible. But don't mix to long because you want the marshmallows to still be warm when you pour them in the bowl, to help melt the shortening.
Add the marshmallows to your mixing bowl and attach the dough hook if your using a stand mixer. Turn your mixer on low. You will most likely have powdered sugar come out of your bowl because it is so full but that is normal. After your dough has mixed for a min. or two turn your mixer up to high because it will need the extra power to mix the thick dough. IF you don't have a stand mixer you can try mixing it with your hand mixer just be careful not to over heat your mixer because the dough will be very thick. You can also mix by hand, just rub some shortening on your hands to help the marshmallows not stick to your hands. I suggest mixing as much as you can with a wooden spoon first, then mix by hand using a kneading method.( your arms will get very tired using this method but totally worth it :)).
Continue mixing on med-high until the fondant forms into a ball and most of the powdered sugar/shortening has been incorporated. Once this has happened you are ready to start kneading. Turn off your mixer.
Sprinkle your counter with powdered sugar. Place ball of fondant on powdered sugar( ball will look dry and possibly not stay together very well). Using your fingers, scrape all the remaining powdered sugar/shortening out of the bowl, onto the ball of fondant. Start kneading your dough, trying to mix in all the loose pieces. Work with your fondant by kneading it like bread dough. It will seem very dry at first and you may have a hard time getting the dough to start sticking together but don't give up! The heat from your hands helps melt the shortening and should give you the moisture you need to make it start sticking together and forming a thick dough. If after a couple of minutes you are still having a hard time getting it to form into dough, add some shortening to your hands and continue kneading. IF your dough is to sticky add a little bit of powdered sugar.
Continue kneading until fondant is smooth and easy to work with. You don't want the fondant to be overly sticky and you should be able to touch it without it sticking to your fingers. But you don't want it so dry that it falls apart or has cracks all over it. Once you're able to easily mold the fondant into a ball, your done :).
Store fondant in a sealed ziplock bag. If you plan on storing the fondant for a long period of time( can be stored in pantry for months) you'll want to wrap it in plastic wrap before placing it in Zip lock bag.
* side notes*
~Let your fondant sit in a airtight container for at least a couple hours before using it. This lets the shortening absorb the powdered sugar and it will make it easier to work with.
~Fondant is very temperamental when it comes to moisture in the air. If you live somewhere that is very humid you will most likely need more powdered sugar or a little less shortening. If you live somewhere that is very dry you might need less powdered sugar and more shortening. Just play around with it until you find the right mixture for you!
~Storing fondant- I have heard many different opinions on storing fondant- Some say to wrap it in plastic wrap and store it in an airtight container in your pantry for up to 6 months. Others say store it in the refrigerator or freezer but, some claim you will get moisture in your fondant if you store it in the fridge/freezer, which will ruin it. I have tried both methods and found that either way you end up with hard fondant which, after microwaving for a few seconds, turns into workable fondant. So give it a try and decide what works best for you :).
COLORING FONDANT
There are two ways to color fondant- a little at a time or the full batch at once
The most important thing to remember about coloring fondant is, YOU HAVE TO USE A GEL/ICING FOOD COLORING. DO not use liquid coloring, it adds to much liquid to the fondant and you will end up with a sticky mess.
So the easiest way to color fondant is to color the full batch the same color. To do this, you simply add the color of your choice to the marshmallows after they have been microwaved, mix it into the marshmallows and then follow the regular instructions to finish the fondant.
If you need more than one color fondant, all you have to do is make a normal white batch of fondant. Then once that is done you section the fondant into how ever many colors you need, add the coloring to the section and start kneading the color into the fondant until it has been fully incorporated.
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