If like me, you take on this recipe to find that it's a dismal failure because it's dry and doesn't take the confectioner's sugar well... don't lose all hope because it can be saved! If you find that you're kneading the fondant and it's completely the opposite of sticky, and it doesn't take the sugar well, don't add more water, or continue kneading in the hope it will take (like I did). Instead, put the whole thing back in the microwave for 30 second increments until the dough is warm to the touch and can be kneaded into a pliable fondant. In the UK, most marshmallow is a mix of white and pink... this makes the fondant pink (the confectioners sugar doesn't 'whiten' it). I added green and blue at the kneading stage and it took the colours beautifully, so using pink marshmallow wasn't an issue. When it works, it's a wonderful fondant. It wasn't as smooth to make (for me) as most of the reviews led me to believe. Having said this, I'll be trying this recipe again. Edit: when it came to using it the next day, the fondant had dried hard and wasn't workable when it was brought back to room temperature. I put the fondant in the microwave at 30 sec intervals to warm it up which worked well.
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If like me, you take on this recipe to find that it's a dismal failure because it's dry and...