Marshmallow Fondant

¼ c. shortening

1 lb. mini-marshmallows

1 tsp. clear vanilla flavor

1 tsp. butter flavor

2 lbs. powdered sugar

Grease the inside of a large microwavable bowl with solid vegetable shortening (Crisco).

*Note: Be careful with this first step. The melted marshmallows can get extremely hot.

Put marshmallows, flavorings, and water into the bowl; microwave on high for 60 seconds. If marshmallows are completely melted, you’re ready to move on. If not, stir and put them back into the microwave for 30-second intervals, stirring after each, until the marshmallows are completely melted.

Put powdered sugar into large mixing bowl. Fit stand mixer with dough hook. (If not using a stand mixer, use a wooden spoon.)

Add liquefied marshmallow mixture to powdered sugar. Process at low speed until well incorporated, then turn speed up slightly and allow dough hook to "knead" the mixture until sugar is fully blended into the liquid. Margie said, "I put a towel over the mixture so sugar does not fly all over my kitchen."

Turn fondant out onto your work surface that has been dusted with powdered sugar. Make sure your hands are well dusted also (or have Crisco on them). If fondant is still sticky, knead in some more powdered sugar. Knead fondant into a loaf. Wrap it tightly in plastic wrap or put in a zipper bag and let cool for at least one hour before using.

To store fondant, put in zipper bag and squeeze out as much air as possible. Marshmallow fondant will keep very well in the refrigerator for weeks. You can freeze it, too. When you pull it out of the fridge, heat it up a bit in the microwave to make it workable.

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