This is a modification of a recipe I found on Allrecipes.com, which calls for using marshmallows, which contain gelatin. The sauce works just as well. Add your colorant and flavoring in the sauce before you knead in the powdered sugar. Roll out fondant and cut out shapes to decorate cakes, cupcakes, cookies, or shape and dip in chocolate! I had it listed as vegan but it isn’t, as marshmallow sauce contains egg whites. No gelatin but eggs! Sorry for the typo!
7 oz jar of marshmallow sauce
1 lb box of powdered sugar
flavoring of choice (optional)
Place the marshmallow sauce in a mixing bowel large enough to hold 1 lb of powdered sugar. Grease your fingers so the marshmallow sauce doesn’t stick. If adding flavor oil or food color, add to marshmallow sauce and stir in before adding sugar. Now add the sugar and start working the sugar into the sauce kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar.