My “Brilliant Boy” is 12 now. It goes by so fast… and I love him so much! He loves playing Nerf with his friends, so they all came over for a few hours and they had fun playing Nerf!
Marshmallow Fondant Recepie
Ingredients:
- 16 oz. Mini Marshmallows
- 3 TBSP water
- 2 lbs Powdered Sugar (4 cups)
- Crisco
Directions:
- Grease a large glass bowl with Crisco.
- Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
- Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
- Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
- Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
- Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
- Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
- Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
- When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
- Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.
