Fondant Recipe for Intricate Cookie Cutters


- 1 package (16 ounces) marshmallows
- 2-3 tablespoons water
- 1 teaspoon clear vanilla extract (for a neutral color)
- 2 pounds powdered sugar (approx. 8 cups), plus extra for dusting
- 1/2 cup vegetable shortening or unsalted butter, for greasing


1. **Prepare Your Workspace:**
- Grease a large mixing bowl and your hands with vegetable shortening or butter to prevent sticking.
- Sift a small amount of powdered sugar onto your work surface for kneading.

2. **Melt Marshmallows:**
- In a microwave-safe bowl, melt the marshmallows with 2 tablespoons of water in 30-second intervals until fully melted.
- Stir in the vanilla extract.

3. **Combine with Powdered Sugar:**
- In the greased mixing bowl, add half of the powdered sugar. Pour the melted marshmallow mixture over it and start stirring.

4. **Knead the Fondant:**
- Grease your hands with shortening and begin kneading the mixture. Gradually add the remaining powdered sugar as needed.
- Keep kneading until the fondant becomes smooth and pliable. You may not need all the powdered sugar, so add it gradually.

5. **Check Consistency:**
- The fondant should be smooth, elastic, and not sticky. If it's too sticky, add more powdered sugar; if it's too dry, add a little water.

6. **Coloring (Optional):**
- If you want to add color to your fondant, do so at this stage. Gel food coloring works well and won't change the consistency of the fondant.

7. **Rest the Fondant:**
- Wrap the fondant tightly in plastic wrap and let it rest at room temperature for at least 1 hour. This allows it to firm up and become easier to handle.

8. **Roll and Cut:**
- Dust your work surface with powdered sugar. Roll out the fondant to your desired thickness.
- Press your intricate cookie cutters into the fondant, and carefully lift the shapes.

9. **Apply to Cookies:**
- Place the fondant shapes onto your cookies, gently pressing down to adhere.

10. **Store:**
- Store any leftover fondant wrapped in plastic wrap and placed in an airtight container.


- **Consistency is Key:** Achieving the right consistency is crucial. Adjust the amount of powdered sugar or water as needed.
- **Work Efficiently:** Fondant can dry out quickly, so work efficiently and cover any unused fondant with plastic wrap.
- **Cornstarch or Powdered Sugar for Rolling:** Dust your rolling pin with either cornstarch or powdered sugar to prevent sticking.

By following these steps and tips, you should be able to create a fondant that is suitable for intricate cookie cutter details. Enjoy decorating your cookies!