Marshmallow Fondant (How To)

Marshmallow Fondant:

16oz marshmallows (Kraft!  I used generic one time and the fondant sucked to work with!)

powdered sugar - between 1 and 2 pounds, plus more for the kneading and rolling out

2 Tbsp water

Crisco (forgot to throw it in the pic!)

Throw the marshmallows and water in a microwave-safe bowl.

Microwave for 2 minutes.

In the meantime, grease the crap out of your KitchenAid bowl with the Crisco.

And then grease the crap out of the blade.

When the 2 minutes is up, stir the marshmallows until smooth, then pour it into the KitchenAid bowl.

Turn on the mixer, maybe medium speed, and add powdered sugar about 1 cup at a time.

Add sugar and mix until it looks *kind of* dry, and is stretchy and pull-y.

This would be the time to add your food coloring gel (if you are using any).

And mix it in.  (Black takes A LOT, just FYI.)

Grease the crap out of your clean work surface.

Scoop out fondant onto greased countertop and knead until smooth.  (Like I said, to make black fondant, you need a lot of that gel.  I ran out...and it looked grayish/purple.  I later kneaded in more gel, after I grabbed some more from the store.)

Throw it on some lightly greased plastic wrap, and wrap it up.

Stick it in the fridge until you're ready to work with it!

Let it sit out on the counter for a few hours before working with it, or microwave it for a couple of seconds at a time to get it soft again.

Tips:

If it's too soft, knead in more powdered sugar.
If it's too hard, knead in more Crisco (or butter).
Roll it out on a very heavily "floured" surface with powdered sugar.  This stuff gets sticky, fast!

I forgot to weigh the final product to see how much it makes.  But it makes a lot.  This batch covered a double layer, 10" round cake, and had a little bit left over.