Recipe Details
Ingredients
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¼cupbutter
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1(16 ounce) packageminiature marshmallows
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¼cupwater
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1teaspoonvanilla extract
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2poundsconfectioners’ sugar, divided
Cooking Directions
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Place butter in a shallow bowl and set aside.
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Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
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Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth. Slowly beat in confectioners’ sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners’ sugar for kneading. The dough will be very stiff.
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Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
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Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
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To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners’ sugar.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories555 | |
% Daily Value * | |
Total Fat 5g |
6% |
Saturated Fat 3g |
15% |
Cholesterol 12mg |
4% |
Sodium 90mg |
4% |
Total Carbohydrate 127g |
46% |
Total Sugars 115g |
|
Calcium 3mg |
0% |
Potassium 4mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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