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Recipe: Marshmallow Fondant edit

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Photo: Flickr user Cake Girl by Hyeyoung Kim

Created by: Seth Knight

Edited by: Seth Knight, Shirley, Raisin Toast, The Duo Dishes, raquel nilson, Sudha, Jessica, Alisa Escanlar

Yield: will cover approx a 8" wide 3" deep cake

edit Ingredients

16

ounces MINI marshmallow (I'm all about saving money, but trust me, stick to the Jet-Puff)

5

tablespoons water

2

pounds powdered (icing) sugar (Stick to C&H, trust me)

½

cup Crisco

edit Preparation

Step 1

Melt Marshmallows and 2 Tablespoons of water in a double boiler (or microwave at 30 second intervals, stirring each time until melted and smooth, about 2 1/2 minutes)

Step 2

Dump about 3/4 of powered sugar on top of the mix.

Step 3

Lather hands and wrists in Crisco...It's about to get sticky.

Step 4

Grease counter space

Step 5

Dump mixture onto greased space

Step 6

Knead like bread dough (It will be chunky and sticky,don't panic and keep working it)

Step 7

Add the rest of the powered sugar and keep kneading!

Step 8

Regrease counter as needed

Step 9

If it tears easily, it's too dry and add water

Step 10

Knead until its a smooth elastic ball

Step 11

Make in advance to allow little bits of sugar to dissolve

Step 12

Coat in Crisco warp in plastic wrap and store in a freezer bag and suck out remaining air

Step 13

Will hold in the refrigerator for a few weeks

edit Tools

edit About Marshmallow Fondant

Marshmallow Fondant tastes WAY better than the traditional prepackaged stuff, easy to make and acts like the real thing (more or less).

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