Effortlessly Smooth Marshmallow Fondant MMF Recipe That Tastes Divine

Instructions:

1. Generously grease the mixing bowl, your spatula, your hands, and the stand mixer hook (if using) with solid vegetable shortening. This is crucial for managing the sticky marshmallow stage.
2. Place the marshmallows and water/milk in the prepared bowl. Heat in the microwave on high for 30-second intervals (approx. 1–3 minutes total), stirring between each burst, until the marshmallows are puffy and fully melted into a smooth, thick liquid. Stir in the vanilla extract (if using) immediately.
3. Add the first half (approx. 4 cups / 450g) of the sifted icing sugar directly into the marshmallow mixture. Stir vigorously with the prepared spatula until mostly combined, creating a very sticky, thick paste.
4. Add another 2 cups (225g) of the icing sugar. Continue stirring until the mixture becomes too stiff to manage with the spatula. Generously grease your hands and the silicone mat, then turn the thick mixture out onto the prepared mat.
5. Begin kneading the mixture like bread dough. Gradually incorporate the remaining 1 cup (or more, if needed) of the icing sugar, dusting small amounts onto the surface and onto your hands as you go. Continue kneading until the fondant is smooth, warm, and no longer sticky to the touch, resembling firm Play-Doh.
6. Form the fondant into a smooth ball. Rub a thin layer of shortening all over the exterior. Wrap the ball tightly in several layers of plastic wrap, ensuring no air pockets remain. Place in an airtight container and allow the fondant to rest at room temperature for a minimum of 4 hours, or preferably overnight. This resting period is mandatory for pliability.
7. If the rested fondant is too stiff, microwave it for 5–10 seconds until workable. Dust the work surface lightly with cornflour (cornstarch) or icing sugar. Roll the Marshmallow Fondant out evenly to the desired thickness (usually 1/8 inch / 3mm) and apply to your cake or use for decorations.