Marshmallow Fondant

This is the recipe I used to make the fondant that I used on my Cricut Cake.

Ingredients:
16 ounces white mini marshmallows (use a good quality brand)
2-5 tablesspoons water
2 pounds (about 8 cups) sifted confectioners' sugar
1/2 cup solid vegetable shortening

Makes about 2 pounds marshmallow fondant.

Instructions:
Place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Repeat until melted (about 2 1/2 minutes).

Place 3/4 of the confections' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallows. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hand and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tsp. at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.