Marshmallow Fondant

A much easier and cheaper alternative to the "real" stuff, this is what I make and use on my cakes.

Marshmallow Fondant:

1 bag of marshmallows

1/2 tsp Vanilla (clear if you want it to be really white)

Vegetable shortening

1 tsp water

2-4 cups of sifted powdered sugar

Grease the inside of a microwave safe bowl (and your spatula or spoon) with vegetable shortening.  Dump in your marshmallows, vanilla and water.  Microwave in 30 second bursts until the marshmallows are fully melted (depending on your microwave this should take 2-3 minutes).  Stir in your powdered sugar until it gets to firm to stir, and then knead it until smooth.  At this point you can divide it and add coloring.  Remember, food coloring can "ripen" or "mature" as it sits, meaning that it often will get darker.  When using colors, less is more in most cases.  Make sure your fondant stays sealed so that it doesn't lose moisture.  It can be stored for a few days at room temperature, weeks in a fridge or months in a freezer.  Allow it to come to room temperature before working with it.  You'll want your surfaces greased or dusted with powdered sugar or corn starch when using fondant, and keep it covered with plastic or a plate to prevent it from drying out and cracking as you're working with it.