Homemade Marshmallow Fondant

Makes about 3 lbs of marshmallow fondant




INGREDIENTS
16 ounces white mini-marshmallows (I used Jet Puff)

2-5 tbsp water

2 lbs powdered sugar (I used C&H powdered sugar)

about 1/2 cup Crisco shortening, to grease hands and work surface
INSTRUCTIONS

Melt marshmallows and 2 tbsp of water in a microwave safe bowl. Put the bowl in the microwave for 30 second intervals (stir between intervals) for about 2-1/2 minutes until marshmallows are melted. Place 1 to 1-1/2 lbs of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms and in between fingers), then heavily grease the surface you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. It will be VERY sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and surface when the fondant starts sticking. If the mix is tearing easily or it is to dry, add water (about 1/2 tablespoon at a time). Continue to knead and add water until there are no bits of powder sugar visible. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
[NOTES: I added about 1-1/2 tbsp of water]
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, double wrap with saran wrap and then put in ziploc bag. Squeeze out as much air as possible. Let rest overnight for best results.




This is better then the boxed fondant by far....Most people turn their noses to notion of  eating fondant  decorated cakes...but with this recipie....They will be begging for seconds ...I promise!