Place the butter in a shallow bowl, and set aside.
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.
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.
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.
Originally Submitted
4/26/2012
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