Marshmallow Fondant

This recipe has become part of my arms, so I am sitting here think, thinking, about how I actually do it... Hmm...

You will need;

1 bag of 16 ounce mini marshmallows (Most bags come in the 10.5 ounce size, so make sure you are using 16 ounces.)
3 1/2 TBSP water
1/2 TBSP glycerin (You can get this in the wilton isle of your craft store. If you don't have access to it, use an extra 1/2 TBSP of water)
1 TBSP butter flavoring
2 lbs of 10x powdered sugar
shortening

GENEROUSLY grease a microwave safe bowl with vegetable shortening. Add your marshmallows, water, glucose, and butter flavoring.

Microwave for 1 minute. Using a greased spoon, stir the marshmallow mixture.
Microwave an additional 30 seconds. Stir again. You will continue to microwave in 30 second increments until it is completely smooth.
(It never takes me more than 2 minutes, total.)

If you are planning on coloring the entire batch of fondant, now is the time to add your coloring. Mix until even.

Here are you two options for mixing in the powdered sugar;

Option #1 Kitchen Aid mixer (preferred)

Generously grease your kitchen aid bowl and kneading hook. Pour marshmallow mixture in to the bowl and slowly add your 2 lbs of powdered sugar.
It will start to pull away from the bowl, but it will still be REALLY sticky when you are done.
Place the warm fondant on a large piece of plastic wrap that has been sprayed with non-stick spray.
Cover completely in a tight ball shape. Put covered fondant inside a ziploc bag. Let sit for at least 8 hours. It will be soft and pliable when you are ready to use it.

Option #2 Hand kneading

Slowly mix in your 2 pounds of powdered sugar. You will need to knead in the sugar like you are kneading bread. (It is helpful to lightly cover your hands with shortening.)
It will still be REALLY sticky when you are done.
Place the warm fondant on a large piece of plastic wrap that has been sprayed with non-stick spray. Cover completely in a tight ball shape.
Put covered fondant inside a ziploc bag. Let sit for at least 8 hours. It will be soft and pliable when you are ready to use it.

Fondant can be used to cover cakes or to mold in to fun shapes and dry. It's great!