My new discovery! :P

Hey guys, this is my new discovery!!! I'm so excited to share this recipie with all you bakers out there. This is a recipie for marshmallow fondant, I'm sure most of you know what it is and have tried some different recipies but this one works sooooooo well! It makes about a pound of fondant and its very easy and tasty! When me and my mom met a lady at Michaels and we were looking at fondant and complaining about the prices. :P So she came up to us and told us about the marshmallow fondant and said to look it up online and we will find a recipie. So I thought 'what the heck!' why not try so I looked up "marshmallow fondant" and I picked the first option that came up and used it that weekend for some birthday cakes for my cousins and it worked really well! So anyway heres the recipie and I hope you use it and enjoy it!:)

Ingredients:
· 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
· 1 pound powdered sugar (4 cups), plus extra for dusting
· 2 tbsp water
Preparation:
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now.

Note: When you use the electrical mixer do not use the regular beaters you would use for cake batter and frostings. Instead, use the spiral looking beaters used for dough like substances, most mixers comes with those.

3. Add the powdered sugar and mix with electrical mixer on low and increase speed as you go on or until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use. Enjoy! :)