Inexpensive Marshmallow Fondant

From Allrecipes.com

INGREDIENTS

• 1/4 cup butter (or shortening...I find that shortening is easier to work with)
  
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided

DIRECTIONS

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

I love how easy and CHEAP it is to make this fondant. I am a total novice at cake decorating but I had fun trying it out. Here are some tips:

When trying to cover a whole cake, roll it out on wax paper with a rolling pin covered in powdered sugar (use the sugar like you would flour in other recipes basically). Then lay it on the cake and peel the wax paper off.

You can use a moist finger to smooth the fondant as you need, or a smooth frosting knife.

It cuts better with a knife that is not serrated in anyway.
Do not make the mistake I made. If you are using white fondant, then do not use chocolate frosting underneath. It shows easier.

To color the fondant just knead in a couple of drops of food coloring or gel as desired.
If it is too stiff to work with after you have stored it in the fridge and let it warm up to room temp. then stick it in the microwave for 5-10 seconds.

Do not store a finished cake in the fridge. Store it covered at room temp. for three days tops. I hear the fridge can build up moisture underneath the fondant and make it go bad faster.

Comment if you have more questions. If you try it...post it on your blog and let us know by commenting as well! Have fun!