Marshmallow Fondant

This is the recipe I use for fondant. It's a bit different than the one Janene used for Nancy's wedding, but I think it tastes good.

15 oz. mini marshmallows
2 T 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

Instructions
Grease microwave proof bowl w/ Crisco. Also grease mixer and dough hook generously.

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. If fondant is going to be all one color, add food coloring now. Add to mixer and stir well.

Sift 6 cups of confectioner’s sugar into mixture, one cup at a time.

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.