Marshmallow Fondant

1/4 c Crisco

1 lb mini marshmallows (name brand)

1 tsp clear vanilla

1 tsp clear butter flavoring (optional)

2 Tbsp water

2 lb powdered sugar (name brand)

Grease microwavable bowl with Crisco.  Add marshmallows, flavorings, and water.  Microwave on high in 30 second intervals until melted.  (about 3 or 4 times)  Knead mixture with powdered sugar until dough like.  Make sure your surface is covered with a 1-1 cornstarch/powdered sugar combination. (Be prepared to generously grease your hands and wrists with Crisco if you decide to do it by hand.)  Or if you have a Kitchen Aid, use the dough hook.  (Less messy.)  If you want to add coloring, do so when the fondant is still warm.  If the fondant is hard to work with or gets too cool, place in microwave for 10 seconds to soften it up.  When rolling it out be sure to again cover your work area in the 1-1 cornstarch/powdered sugar combination.  To save the fondant, tightly cover in saran wrap, place it in a tupperware container, and place it in the fridge.  Voila!  Be creative as possible.