Although I know I posted a recipe for homemade fondant back around 2008 (?) or 2009 (?), I also posted in 2011 and 2012... but I need to repost because it was so long ago, even I forgot I posted it. My son plans to make the Monster's Inc cake (or one similar) that I made last weekend and I want to make sure he can see the fondant recipe quickly - so... reposting!
Originally I greased the bowl I was melting the marshmallows in (link to 2012 post) but the last 5 batches I made were in a plastic mixing bowl, I was in a hurry and skipped the greasing of the bowl. I'd say the fondant/marshmallow mixture that stuck to the sides was probably about a tablespoon or so - so if you are ok with that, you can skip the greasing of the bowl. If every bit of fondant counts, then grease it.
I also posted a recipe for faux fondant made with melted candy wafers in 2011 - which I noted at the time, I had never personally tried. I still haven't. The only kind I've ever made is with mini marshmallows. But it's here for those interested - http://www.housewifebarbie.com/2011/01/faux-fondant.html
Lastly - a link to my Grandmothers fondant covered cake (original post was when I made it in 2008 - so, 13 years ago!!) because the photos show how easy it was to work with. I think I had only made fondant cake once before that - in December of 2007. Here is the 2008 FLASHBACK I posted in 2019 with photos: http://www.housewifebarbie.com/2019/06/photos-how-i-made-fondant-covered-white.html
I don't actually measure anything, but here are the measurements you are going for.
HOMEMADE FONDANT
8 oz. (about) mini marshmallows
2 T water
4 c powdered sugar
extract or flavoring if you wish
food coloring if you wish
In a microwaveable bowl, pour in about 3/4 of a package of 10 oz. of mini marshmallows. Add about 2 tablespoons water. If you wish you can grease or spray the bowl first or the mixture will stick as you mix it. About a tablespoon worth of fondant may stick to the bowl if you don't grease/spray it first. Your call. Heat the marshmallows in the microwave for a minute or two (depending on your microwave) until they are tall and puffy. Take it out, stir in the extract/flavor if you are using any - and start to add the powdered sugar, about a cup at a time.
As it gets stiff and you can't really stir anymore, dump it out onto a lightly dusted powdered sugar surface and start to knead it like bread dough. Sprinkle more powdered sugar as you go to keep it from sticking to the surface or your hands. When it's pliable, soft and not sticky, it's ready to use.
At this point you can color it. Rip off a bit of fondant and mix in the food colors you wish. Now take that small sized colored fondant and start to knead and twist it into the larger fondant. For best results on mixing it in, I like to roll 'ropes' or 'snakes' and twist and knead. When there are no more color streaks left, roll out your fondant to use on your cake or cake decorations as you wish.
