This was the first fondant I've ever made and ultimately was successful, but not by following the recipe as written. Initially, I attempted to follow the recipe to the letter (trying to force in nearly all of the confectioner's sugar) but this resulted in such a still ball of fondant that I could barely knead it and gave up trying to soften it up by adding water (Note, I couldn't find a 16 oz bag of mini marshmallows--I think 10.5 oz seems to be the standard size around here), so that's the cause, I'm sure! My second attempt was much better. I used the 10.5 oz bag of mini marshmallows, heating gradually until smooth, with the water. I began by stirring in confectioner's sugar until the mass in the bowl was too difficult to stir. I then transferred the contents of the bowl to my counter, which was greased with Crisco and covered with powdered sugar. I kneaded more sugar in just until the fondant was no longer sticky, coated with a layer of Crisco, wrapped well. I couldn't wait to try it, so I rolled it out a couple of hours later, using powdered sugar and cornstarch on the counter and corn starch on my (regular) rolling pin. I was very pleased with how easy the fondant was to work with! My little sample cake looked great. Can't wait to use it soon on a birthday cake! As far as taste, it's far too sweet for me, but a thin layer over frosting isn't too much.
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This was the first fondant I've ever made and ultimately was successful, but not by following...