The following quantity would cover a 8" - 10" cake. For smaller bakes halve the ingredients.

If you want to colour your fondant add the colour to the marshmallows before the icing sugar is added. Of course if you wanted pink fondant, buy pink marshmallows!

If you want a flavour add at the same time.

250gms White Marshmallows

500gms Icing Sugar

1 Tablsp Water

  1. Place the marshmallows in a large bowl and add the water.
  2. Microwave on high for 1 - 2 minutes until the marshmallows puff and start to rise up  the bowl.
  3. Stir well until the mixture is smooth
  4. Using an oiled spoon slowly mix about a two thirds of the sieved icing sugar.
  5. Tip out on to a lightly oiled surface and with lightly oiled hands, knead in the rest of  the icing sugar. The dough should be soft and pliable and not sticky to the touch, this  will take 5 - 10 mins.
  6. Roll the fondant into a ball and use immediately.
  7. If making the fondant in advance roll the ball in double cling film and refrigerate.
  8. When using, bring up to room temperature and knead for a few minutes with lightly  oiled hands.