MARSHMELLOW FONDANT HAS ANYONE MADE THIS....

Hi everyone had a friend pop in the other day and was raving about how delicious this was so I googled it and it came up with a few recipes one with crico (kremelta ) and the other without.I am loathed to buy fondant so always do other alternatives but I have batman cake to ice tomorrow and would really like a true and tried one and any tips would be great..thankyou

Marshmallow Fondant
1 bag minmarshmallows
1 bag powdered sugar (1 kg. bag)
2-3 tablespoons water
Icing Dye of choice (optional)
Any flavor extract (optional)
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add about 1/2 of the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it will be very sticky. (this is normal)

4. put about 1 cup of powdered sugar down on the worksurface. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room. Do notput in the refrigerator because fondant sweats.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Tip: If fondant gets hard to work with stick it in the microwave for 10-15 seconds to soften it up. (dont microwave to long!)

Hi pam have you made this one and if so can you use the large marshmellows and cut them down to a smaller size?

I have been out so I hope this is not too late. Yes I have made this before and cut up ones are fine as long as you watch the timing for the melting of them