I hesitated to try this type of fondant at first because it sounded too simple. Now I am convinced it is the best fondant for getting smooth coverage on a cake without the tearing or cracking I’ve encountered using commercial fondant.

1 pkg (16 oz) mini marshmallows (Jet-Puffed or Kraft works great)

2 TBSP water

2 lbs* powdered sugar (C&H is my fav)

Shortening- you will use about ½ cup

Prepare your counter-top by thoroughly cleaning a large area. When it is completely clean and dry, grease it with shortening. Pour out half the bag of powdered sugar so it forms a mound on the greased counter. Make a fist-sized hollow in the center of the mound. Now you’re ready to melt the marshmallows.

Grease a large microwave-safe bowl with shortening. Grease mixing spoon as well. Add water and marshmallows. Microwave for 30 seconds at a time— removing to stir, until melted. When melted, quickly stir in remaining powdered sugar. Pour the gooey mixture into the powdered sugar mound (lumpy mixture is a-okay).

Grease your hands with shortening and knead the mixture like bread dough (use caution- the mixture can be a little hot) adding small amounts of shortening as needed. Continue to knead for 8-10 minutes until fondant rolls easily into a ball.  Tightly double wrap it in plastic and refrigerate overnight. When ready to use, thaw in microwave for 5 seconds at a time until it is soft enough to work with. Additional shortening can be kneaded in if fondant is a bit dry.

Makes 3 lbs fondant — enough to generously cover a 9-in round cake.

Adding color: Add icing color to melted marshmallows just before you stir in sugar

*I live in a dry climate, so I use about ¼ cup less powdered sugar than the 2 lbs.