Per Request: Marshmallow Goo

I can take no credit what so ever for the recipe. I stole it off the internet. The recipe can be found here : http://whatscookingamerica.net/PegW/Fondant.htm.

That being said, I have advice to add to that recipe.

I do not recommend melting the marshmallows in the microwave. Melt them in a double boiler on Low to Med. Low heat. Any hotter and the marshmallow will burn. Low heat takes longer, but you don't risk burnt chunks in your marshmallow goo.

When the recipe says "GENEROUSLY"grease your hands - palms, backs and in between fingers, they mean it. You can wear disposable gloves if you like, but you'll need to grease the outside of those too. Even with the layer of Crisco, I sometimes have to rinse my hands of goo a couple times while kneading the powdered sugar into the fondant. Make sure to dry your hands between rinsing and kneading.

The recipe says to grease the counter that you will be kneading on. I put down foil and then grease it instead of the counter. This makes for easy...well easier clean up. Before putting the mound of powered sugar on the foil, if you have chosen to use more than one piece of foil, grease one edge of the first piece and then stick the edge of the second piece over top, effectively "gluing" the two pieces together so that when you kneed the fondant, the foil doesn't peel up. Overlap by at least 2 inches.

Maybe it is just because I'm messy, but when I make fondant, I get powered sugar everywhere. Do not wear any clothing you like. The sugar usually comes out, but it is not a guarantee. Also, move anything the cannot be cleaned with wet sponge out of the "blast radius". Powdered sugar is easily cleaned, but only with water.

Letting it sit over night in the fridge does actually make it easier to work with. However, I don't microwave it to soften it back up. I let it sit out a room temperature until it is soft enough to knead. Then I knead it until it is workable. I just don't like the idea of burning myself on hot sugar. I am too much of a klutz to go around hurting myself on purpose as well.

Like the recipe says, wear disposable gloves when coloring the fondant, unless you really like the idea of tie-dyed hands. However, gloves can be uncomfortable or hard to work in. If you want, you can ditch the gloves once the color is worked in a bit. It likes the fondant more than it likes your skin. Wilton sells "food grade" gloves. I found that Wilton food color works best. Just use a tooth pick to added a bit of the gel and knead until you get a uniform color (or kneed less if you want a "marbled" look)

So that is probably clear as mud. Let me know if there are any more questions.