Marshmallow Fondant Recipe
16 oz. bag of marshmallows (doesn't matter what size the marshmallows are)
2 TBSP water
1 tsp. vanilla extract (I prefer Wilton's Clear Vanilla extract but you can also use another flavoring besides vanilla if you wish)
1/2 C. shortening, set aside
2 lbs. confectioners sugar
1-3 C. confectioners sugar for kneading
In a large bowl microwave marshmallows on high for about 30 seconds-1 minute, Stir, microwave an additional 30 seconds if necessary and then re-stir. Stir in the vanilla and water until it's smooth. Mix in confectioners sugar until smooth. I do this part all by hand but if you're lucky enough to have a stand mixer I with the right attachments I would use that because mixing this can be hard work.
Rub plenty of shortening on your hands and knead dough while it's still in the bowl until it becomes more pliable. Turn it onto a flat surface that has been coated with powdered sugar and continue to knead. You'll need to coat your hands in the shortening every so often so keep it close by. Continue to knead 6-8 minutes longer.
When you're finished wrap your fondant dough ball tightly with plastic wrap and refrigerate at least 8 hours (or overnight) and then when you're ready to use your marshmallow fondant you'll need to let it come to room temp before working with it. Remember to dust your surface with confectioners sugar before rolling it out.
This fondant holds up really well in the refrigerator for a few weeks when wrapped tightly in plastic wrap.