Snapguide
STEPS
INGREDIENTS
Gather icing sugar and marshmallows

Gather icing sugar and marshmallows

If your packet is mixed white and pink, like mine, sort them out

If your packet is mixed white and pink, like mine, sort them out

I only used white marshmallows, but if you'd like a pinky fondant, you can use the pink ones.

I only used white marshmallows, but if you'd like a pinky fondant, you can use the pink ones.

Left over white marshmallows to be eaten. NOM NOM NOM

Left over white marshmallows to be eaten. NOM NOM NOM

Put about 2cm/1 inch of water into a saucepan

Put about 2cm/1 inch of water into a saucepan

Put a glass or metal bowl on top of the saucepan. Make sure the bottom of the bowl fits snugly in the pan.

Put a glass or metal bowl on top of the saucepan. Make sure the bottom of the bowl fits snugly in the pan.

Pop those mallows in

Pop those mallows in

Add a tablespoon of water and give it a stir

Add a tablespoon of water and give it a stir

Lightly oil a spatula, this stuff gets sticky (try to avoid olive oil; the flavour is quite strong and may find it's way into the marshmallows)

Lightly oil a spatula, this stuff gets sticky (try to avoid olive oil; the flavour is quite strong and may find it's way into the marshmallows)

Light it up (So light em up, up, up)

Light it up (So light em up, up, up)

Mallows startin' to melt

Mallows startin' to melt

Stiiiiickyyyy...

Stiiiiickyyyy...

...Mallows turn into blobs...

...Mallows turn into blobs...

Blobs have shrunk a bit!

Blobs have shrunk a bit!

Ah all melted now

Ah all melted now

Place bowl onto a tea towel just to dry the bottom

Place bowl onto a tea towel just to dry the bottom

Measure 1cup icing sugar; this doesn't have to be very exact

Measure 1cup icing sugar; this doesn't have to be very exact

Add about half

Add about half

Stir stir stir

Stir stir stir

Add the rest of the cup

Add the rest of the cup

Urgh getting difficult to stir

Urgh getting difficult to stir

Dust your work surface, make sure it's clean and flat

Dust your work surface, make sure it's clean and flat

Measure out another cup of icing sugar and dump some on top

Measure out another cup of icing sugar and dump some on top

Cover the whole little thing

Cover the whole little thing

After lightly kneading for a while, it will get stickier...add some more icing sugar

After lightly kneading for a while, it will get stickier...add some more icing sugar

Leave the fondant to rest for 5min after kneading. Ah, someone's happy to take a break!

Leave the fondant to rest for 5min after kneading. Ah, someone's happy to take a break!

Knead a little until smooth and divide into how many colours you want

Knead a little until smooth and divide into how many colours you want

Colouring... ah I love this part

Colouring... ah I love this part

Knead it like you need it! (Which you do) (such terrible pun)

Knead it like you need it! (Which you do) (such terrible pun)

When the colour is consistent throughout the whole thing, it's done

When the colour is consistent throughout the whole thing, it's done

For tinting the fondant only a little, sometimes a drop of food colour is a bit too dark. Drop some on a paper towel and smear some on your finger...

For tinting the fondant only a little, sometimes a drop of food colour is a bit too dark. Drop some on a paper towel and smear some on your finger...

...then smear it onto your fondant

...then smear it onto your fondant

Lettuce make some orange...

Lettuce make some orange...

Ahh

Ahh

Remember to seal fondant you aren't using, or else it'll crust on the surface

Remember to seal fondant you aren't using, or else it'll crust on the surface

Wrap tightly in cling wrap and store in an airtight container. You will have to knead it again to soften it as it dries a bit after a while.

Wrap tightly in cling wrap and store in an airtight container. You will have to knead it again to soften it as it dries a bit after a while.

Now go forth and use this to create beautiful things!

  • 120.0g regular white marshmallows
  • 1.0Tbsp Water
  • 2.0c Pure Icing Sugar