Ingredients

  • 600g icing sugar
  • 225g marshmallows
  • 1 ½ tablespoons water
  • Extra icing sugar for rolling

Method

  1. Place marshmallows and water into a microwave bowl and nuke for 30 seconds on high.
  2. Stir until smooth (cook for another 30 seconds of necessary)
  3. Add icing sugar and stir until combined (I did it by hand)
  4. If necessary add extra sugar until no longer sticky, but not so stiff as to be unrollable.
  5. Wrap very tightly with cling wrap and rest until needed.
  6. Can be made several days in advance, put wrapped fondant into a ziplock bag or airtight container to prevent any drying.

Make sure you use a lightly oiled surface to roll the fondant. I thought that rolling it between baking paper would be enough. It wasn’t. The tiniest amount of oil sprayed onto the paper made it so much easier. Cut the fondant using the same cutter you used on the biscuit and then press the stamp firmly into it (without completely squashing it) before laying on your biscuit that has been lightly spread with Vienna cream frosting.

I tried to use sprinkles to make patterns. Don’t bother trying that. Aside from it being ridiculously time consuming they don’t stick to the fondant.

You could use any natural colour you want for these to match your theme or use none at all. The white is very pretty and you can get a great decoration from the stamp alone.

The other biscuits were made using the melting moment dough.

Recipe and photos by Failsafe Foodie
Base on a Recipe by the Domestic Diva’s blog
Marshmallow Fondant Icing – Eggs Free
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