Marshmallow Fondant

Marshmallow Fondant

Ingredients:

• 15 oz. mini marshmallows
• 2 Tblsp water
• 1/2 tsp salt
• 2 tsp lemon juice (fresh or bottled)
• 2 tsp light corn syrup (helps w/ pliability)
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 2 lbs (approx 7 C) confectioner's sugar, sifted
• 1/2 C Crisco or vegetable shortening
  
  
  

Directions:

Grease microwave proof bowl w/ Crisco.
Also

grease wooden or heat proof spoon. Pour

marshmallows and water into bowl. Microwave

for approximately 2 minutes stopping and

stirring at 40 second intervals. Mixture should

be soupy.

Take out of microwave and immediately add

corn syrup, lemon juice, salt and extracts.

Stir well. Sift confectioner's sugar into mixture,

one cup at a time. After approximately

5 cups, grease your hands well with Crisco and

knead the mixture in the bowl. Add the sixth

cup and continue to knead. Now grease your

work surface well and turn mixture out of

bowl onto counter. Sift remaining sugar,

regrease hands, and knead well. If mixture

seems soft, add one additional cup of powdered sugar.

Shape into a mound and put a coating of crisco

on outside. Double wrap in cling wrap and

insert into ziplock bag. Press air out of bag

and seal. Allow to rest overnight, but, can

be used after sitting for a few hours.