Ingredients:
1 kilo confectioner/icing sugar
1,200 g of white marshmallow
3 tbsp water
Lard

I used the bain-marie method/water bath to melt the marshmallow. I filled a big casserole with water, put the casserole with marshmallow inside, and then let it boil on low heat.

After a few minutes, I started mixing the marshmallow to help speed up the melting process. I just kept mixing until I got the right consistency. I slathered lard/shortening on the wooden spoon so the melted marshmallow wouldn’t stick too much.

Once the marshmallow was completely melted, I started adding it to the icing sugar. I used my (clean) hand to mix the sugar and the marshmallow. I kept kneading until there were no more lumps and until it was smooth.

I divided the fondant into 5 balls. The sizes depend on the colors that I will use for the cupcakes. I used two different types of food color: gel and liquid. For the white, I used the gel food color from the tube. For the pink one, I used a different type of gel food color. It’s the one from a canester. I started with just a small amount because with gels, a little goes a long way. I just added some more to achieve the color that I want.

For the brown and black, I used the liquid food color. I regretted using it because I had to finish the entire bottle to achieve the color that I want and it changed the consistency of the fondant. It made the fondant too sticky and messy. Therefore, I had to add more icing sugar to it. It was a lot of work and it took a long time to finish. It was my first time to use the liquid food color and I think I will never use it again for fondant. I’ve always used the gel type and I’ve never had any problems with it. Now I know. 💡

I covered them individually with cling wrap to make sure that they will not dry out. Then I stored them in a sealed container before putting them in the fridge. Fondant can be stored for up to 3 months as long as it’s sealed properly.