Marshmallow Fondant

Place marshmallows in a microwave safe bowl. Add the water and flavorings to the marshmallows. Microwave for 1 1/2 minutes.

While microwaving the marshmallows, water and flavorings, add the sifted powdered sugar and shortening into the bowl of a stand mixer. When the microwave time is up on the marshmallow mixture, remove bowl from the microwave and stir to combine and to finish melting the marshmallows. Add this mixture into the stand mixer bowl. Use the dough hook for mixing. Mix slowly. If the fondant is to be all one color, add color at this time. Mix until well combined.

After everything is combined, turn the fondant out onto a powdered sugar covered counter and begin to knead it like bread dough until all the lumps are out and it is mostly non-sticky. It will dry out a little more as it cools and rests.

If you are using more than one color, divide the fondant and add color, kneading to blend. Lightly cover the sections of fondant with shortening and put in Ziplock bags or cover with plastic wrap.

To use, roll it down to as thin as 1/8 inch to 1/4 inch. It is harder to keep it from cracking when it is very thin or too dry. If some imperfections (crackling and such) do appear try smoothing your finger with shortening and rub the spot to smooth it out.

Notes:
1. It is really best to let this rest overnight. It will be much easier to work with if you let it rest overnight. I have tried to use it the same day it was made and it was sticky and difficult to work with, but the next day it was just fine.
2. This fondant will keep 2 weeks on the counter in an airtight container/bag or longer in the refrigerator. If refrigerated, bring to room temperature or microwave slightly to soften, then knead.
3. This will cover a standard 2 tier, 9 inch cake.