1. Place half the powdered sugar in large bowl and make indentation in center.
2. Combine water and marshmallows in saucepan or double boiler and heat low until marshmallows are melted. (To melt in microwave: Place in microwave safe bowl and stir every 20 seconds until melted.)
3. Pour into center of powdered sugar and mix carefully. Add as much of remaining powdered sugar as needed, a little at a time. Knead with hands until pliable. (Can be mixed and kneaded with dough hook in large professional stand mixer.) If still sticky, add powdered sugar as needed.
4. Wrap well in plastic or place in plastic food bag and seal until ready to use. Fondant is best if allowed to sit several hours.
5. To prepare cake to be covered with fondant, mix 2 cups powdered sugar with 1 cup water to make a thick glaze. Spread with pastry brush over cake. This makes a sticky surface to hold the fondant to the cake. (Or use a very, very thin coat of frosting.)
6. When ready to use, if fondant is too stiff to roll easily, place in microwave a few seconds until pliable. Knead until smooth.
7. Using long rolling pin, roll fondant on table or countertop dusted with powdered sugar (or spray countertop and rolling pin with cooking spray). Do not turn fondant over. Each time you roll, shift fondant around slightly to make sure it is not sticking to table. Roll to 5 inches larger than cake you are covering. For example, to cover 8", 2 layer cake, roll fondant to 13" circle. Roll approximately 1/4" thick for easy handling.
8. Lay fondant over cake and smooth with hands. If air bubbles form, prick bubble with sharp pin and smooth area. Trim edges with scissors or pizza cutter. Makes enough to cover a 2 layer (8") cake.
Chocolate Fondant: After melting marshmallows, add 8 ounces melted semi-sweet chocolate and 5 tablespoons baking cocoa powder. Stir well and continue with steps 3-8.
Gibson Heritage is committed to preserving the time honored tradition of nourishing the family through healthy home cooked meals shared around the table