16 ounces  (1 pkg) mini marshmallows
2  tablespoons water
2 pounds (8 cups)  confectioners sugar
1/2 cup Crisco shortening
* optional 1/8 Teaspoon candy flavoring and decrease the water by 1/8 Teaspoon

Did you know that confectioners sugar, icing sugar and powdered sugar are the same? Once I actually had a student who used granulated sugar to make buttercream. It was sparkly looking and strange. I got the opportunity to play with it because she brought it to class to work with. She even iced her cake with it thinking it was fine.

 

 

 

 

 

 

 

 

 

 

Grease your microwave safe bowl or the fondant will just stick to the sides

 

 

 

 

 

 

 

 

 

 

Melt marshmallows and 2 tablespoons of water in the microwave for 30 second at a time until melted. It will take between 2 – 2 1/2 minutes

 

 

 

 

 

 

 

 

 

 

By machine: Dump into a greased KitchenAid bowl

 

 

 

 

 

 

 

 

 

 

Dump in the rest of the ingredients and mix for 10 minutes on #2 setting on the KitchenAid

 

 

 

 

 

 

 

 

 

 

Most of the time I make it by hand as it is faster for me

By hand: Grease your spoon and mix

Dump 1/2 of the confectioners sugar into melted marshmallow mix

Add the other half of the confectioners sugar and mix until it clumps together

Dump onto a greased counter and knead with greased hands until smooth. Do not use butter flavored Crisco unless you want yellow colored fondant. You can even pull it like it is taffy

 

 

 

 

 

 

 

 

 

 

After any method you will now do this next step. Wrap in plastic wrap and place into a ziplock bag. Did you know air is the enemy of fondant? Protect all that work you just did by protecting it from getting hard.

 

 

 

 

 

 

 

 

 

 

Let it sit to “ripen” overnight. You can use it right away but it is not as elastic as it will be later. Use as you would any commercial fondant