White Chocolate Marshmallow Fondant

• Gluten free

• Baking & Spices

  • 1 tsp Clear vanilla
  • 1 Crisco
  • 1 Food coloring, green
  • 3 cups Powdered sugar
  • 1/2 oz White chocolate

• Dairy

  • 4 1 tbsp butter
  • 1 1/2 tsp Cream or milk

• Desserts

  • 3 cups Marshmallows, mini

Found on pintsizedbaker.com

Description

Ingredients

• 3 cups Mini Marshmallows
• ½ oz White Chocolate, finely chopped
• 1 Tbsp Butter, cut into 4
• 1½ tsp cream or milk
• 1 tsp clear vanilla
• 3 cups Powdered Sugar
• Green food coloring
• Crisco

Directions

• Place marshmallows, white chocolate, butter and milk into a microwave safe bowl. Heat for 1 minute and stir until all melted and smooth.
• Stir in vanilla and add in half the powdered sugar. Stir, stir, stir as best as possible. Scrape the edges, the mixture will be very sticky.
• Use a large plastic mat and cover it in Crisco. Sprinkle the mat with powdered sugar and dump out the marshmallow onto the surface. Knead the marshmallow and continue to add more powdered sugar.
• Knead until the marshmallow is no longer sticky and it wont take anymore sugar.
• Coat the Fondant in Crisco and wrap with plastic wrap and place into a baggie to rest overnight.
• The nest day, pull off a small golf ball size of fondant and tint it green. Pretend youre playing with play doh and just keep folding it over and over until all the color is blended and no more white remains. Cover a work surface with some crisco and roll out to ⅛ inch. Use a mini leaf cookie to cutter to cut out the shape. Sprinkle with green sugar crystals and leave to dry overnight.
• Take half the fondant and roll to ⅛ inch thickness. Use a 2½ inch scalloped cutter to cut the medallions. Set aside to dry flat overnight.