Homemade Marshmallow Fondant

Ingredients:

• 225 gr. miniature marshmallows
• 450 g powdered sugar, plus extra for sprinkling
• 2 tablespoons of water
• Food coloring or flavoring, optional

Preparation:

1. Dust your countertop or a large cutting board with powdered sugar. Place the marshmallows and water in a large microwave-safe bowl. Microwave on high power for 1 minute, until the marshmallows are puffed and double in size.
2. Stir with a rubber spatula until smooth and melted. If any marshmallow pieces remain, microwave again for 30-45 seconds—the mixture should be smooth and lump-free.
   
   
   If you want to color the fondant or add a desired flavor, you can add a few drops of food coloring or flavoring at this stage and mix thoroughly. If you need to make portions of different flavors or colors from the same fondant, don't add anything now—instructions will follow in step six.
3. Add the powdered sugar and begin stirring with a spatula. Continue until the sugar is incorporated into the mixture and it becomes impossible to stir further.
4. Place the mixture onto the prepared work surface. It will be sticky and lumpy, and some sugar will be visible that hasn't yet been incorporated into the mixture—this is normal. Dust your hands with powdered sugar and begin kneading the fondant like dough, using your hands to incorporate the sugar into the marshmallows.
5. Continue kneading until the fondant is smooth and no longer sticks to your hands. Add more sugar if necessary, but stop once you've achieved a smooth mixture—excess sugar will make the fondant hard and unyielding. Once you have a smooth ball, the fondant is ready to use. You can now roll it out, shape it, or wrap it in plastic wrap for later use. Store the tightly wrapped fondant in a cool room or in the refrigerator, and soften it by kneading it with your hands before using.
6. If you want to color or flavor the mastic, shape it into a disk. You may need to wear gloves at this stage to avoid getting dye on your hands. Add the desired amount of dye or flavoring to the center of the disk and fold the disk inward so that the dye or flavoring is in the center of the ball.
7. Begin kneading the fondant as before. As you knead, you'll see the dye begin to ooze out from the center. Continue kneading until the dye disappears and the color is uniform. Now you can use or store the fondant as described above.