CHEAP AND EASY MARSHMALLOW FONDANT

Steps:

• Place the marshmallows and water in a microwave proof bowl. Microwave on high for 2 to 2 1/2 minutes until melted. To ensure even cooking, stop the microwave every 30 to 45 seconds and stir them.
• Stir 1 to 2 cups of the powdered sugar into the melted marshmallows. Once that is incorporated, continue to stir in the powdered sugar 1 cup at a time.
• Once the mixture gets too difficult to stir, grease your work surface and your hands with vegetable shortening and dump the marshmallow mixture out onto the work surface.
• Knead more of the powdered sugar into the marshmallow mixture, you may not need to use all of the sugar. Work in enough sugar until the mixture feels like children's modeling dough. Keep your hands well greased with the vegetable shortening to prevent the fondant from sticking to them.
• You will know it is done when it is smooth and pliable and stretches without breaking. If you add too much powdered sugar it will become stiff and crack, if that happens just add a teaspoon at a time of water to it and knead it in. If it is too sticky, add more powdered sugar.
• Shape the fondant into a ball and coat it with vegetable shortening then wrap it tightly in plastic wrap and place it in a sealable bag. Store the fondant at room temperature and always keep it tightly sealed.
• You can use the fondant right after mixing it but it will be easier to work with if you let it sit overnight. After it sits, it will firm up and you will need to knead it to make it pliable and soft again.
• The brand and age of the marshmallows will effect how much powdered sugar you need. Use good quality, soft marshmallows for this recipe.
• As long as the fondant stays well sealed and does not dry out, it will last for several months.
• You can store the fondant in the fridge but be sure to let it come to room temperature before using it because very cold fondant is too stiff to work with. However, you do not need to store it in the fridge, it lasts several months if stored at room temperature.
• If you want to color your fondant, knead food coloring into the fondant until you get the shade you want. To prevent staining the counter, knead the fondant and food coloring together in a glass bowl. Wear disposable gloves to prevent your hands from getting stained. You could also color the entire batch of fondant if you mix the food coloring into the melted marshmallows just prior to mixing in the sugar.
• If you want to add flavoring to the fondant, add a few drops of colorless extract to the melted marshmallow mixture (ideas like, mint, vanilla and orange flavoring all work well)
• Fondant will melt if it gets wet so protect your decorated cake from the rain. I frequently store my decorated cakes in the fridge however if you take the fondant cake from the fridge to a warm humid room it will develop condensation. If you store the fondant covered cake in the fridge make sure you take it out to a cool room to minimize the condensation.