Ingredients:
1 package (16 ounces) white mini marshmallows (use a good quality brand)
2-5 tablespoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening
Makes: About 2 pounds marshmallow fondant.
Instructions
1) To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave. Microwave 30 seconds; stir. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).
2) Place 3/4 of the confectioners' sugar on top of the melted marshmallow mix. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would bread dough. NOTE: Please be careful, this first stage can get hot. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter when the marshmallow fondant sticks. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time then knead it in). Continue kneading until marshamllow fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.
3) It's best to allow Marshmallow Fondant to sit, double wrapped, overnight. Prepare the fondant for storing by coating with solid vegetable shortening, wrap in a plastic wrap and then place in resealable bag. Squeeze out as much air as possible.
Marshmallow Fondant will hold well in refrigerator for several weeks.
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