Marshmallow Fondant:

-Tara Butler

16 ounces white mini marshmallows

2-5 TBSP. water

2 lbs. powdered sugar

1/2 c. Crisco shortening

Melt marshmallows and 2 tablespoons of water in a double broiler. Stir frequently until completely melted. Add about 3/4 of the powdered sugar.

Grease your hands generously and the counter you will be using. Dump the bowl of marshmallow/sugar mixture in the middle. Start kneading like never before, adding the rest of the powdered sugar a little at a time, until you get a smooth elastic ball that will stretch. Add more water if it gets too tough, or tears. The recipe said to let it sit overnight wrapped in plastic, but we used it right away. It will keep for a few weeks in the refrigerator in an airtight container.

Place over a 1/4" coating of butter cream icing.