This was my first time trying marshmallow fondant! I couldn't believe how easy this was to make. Definitely will make again. It is a bit sweeter than regular fondant, but my family thought it tasted better.

I searched around on the internet for a recipe, and they all are pretty much the same - marshmallows and icing sugar. I decided to use the one from www.wilton.com. I halved their recipe, and it still made plenty for my 8"x 8" fruitcake and decorations.

I still have some leftover fondant that I think I may use for decorating cupcakes. I read on the internet that it will keep in the fridge for about a month. I love fondant, so I don't think mine will be in the fridge that long! ^_^

Gluten-Free Marshmallow Fondant

Ingredients

• 8 ounces (227 grams) mini marshmallows (make sure they are gluten-free)
• 2 tablespoons water
• 1 pound (373 grams) icing sugar
• 1 teaspoon vanilla or almond extract (optional)
• neutral flavoured oil or vegetable shortening for greasing your hands and rolling surface

Directions

1. Weigh your ingredients. I find it works best if you can use weight rather than cups.
2. Put the marshmallows and water in a microwaveable bowl and microwave for 30 seconds at a time. Stir after each 30 second interval. Repeat until the marshmallows are melted and mixed well. Usually takes about 1 1/2 to 2 minutes.
3. Add flavouring, if you are using. Mix well.
4. Add about 1/2 to 3/4 of the icing sugar and mix until combined.
5. Put some parchment paper on your work surface and oil liberally. Oil your hands too.
6. Scrap the icing mixture out on to the greased paper and slowly knead in the rest of the icing sugar. Keep kneading the dough until you get a nice smooth ball of fondant. You may need to grease your hands again.
7. Lightly oil the fondant ball and wrap it tightly in two layers of saran wrap and cool in the fridge until hard. I had mine in the fridge for 2 hours and it rolled out well. The original recipe suggested to leave it in the fridge overnight.
8. When ready to roll I started on oiled parchment paper. Roll and turn the fondant and roll again until you get the thickness you desire. I made mine about 1/4 inch thick. Then you can put it on your cake and make decorations.

If you don't have mini marshmallows no worries, just cut regular marshmallows in quarters. For more tips on colouring the fondant and rolling it out do check out www.wilton.com.

Looking for a royal icing that doesn't use eggs? Check out the recipe I use here.

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.