My favorite Marshmallow Fondant
Dan: 
 
Ingredients
  • 16 ounces miniature marshmallows
  • 2.5 ounces vegetable shortening (1/3 cup)
  • 3 tablespoons corn syrup or glucose
  • 2 tablespoons water
  • ½ teaspoon salt
  • 3 tablespoons tapioca starch
  • 1 teaspoon tylose or CMC powder
  • 32 ounces confectioners sugar
Instructions
  1. Place the marshmallows in a microwave safe bowl and heat in the microwave for 2 minutes. Give the marshmallows a stir and heat for an additional 30 seconds if some unmelted pieces remain. Heat only until the marshmallows are melted.
  2. Add the shortening and the marshmallows to the bowl of your stand mixer fitted with the dough hook and set aside.
  3. In a small bowl stir together the corn syrup, water and salt. Pour into the bowl of melted marshmallows.
  4. Sprinkle the tapioca starch and tylose powder over the marshmallows. Turn the mixer on low and mix for one minute.
  5. Add half of the confectioners sugar and blend until nearly combined.
  6. Add the remaining sugar and continue to mix on low until combined.
  7. Turn the mixture out onto a clean work surface, grease your hands with some vegetable shortening and knead until smooth.
  8. Wrap the fondant in plastic wrap and place in a resealable bag. Allow to rest for several hours before using.
Notes
Yields about 3 pounds of fondant. Usually enough to cover and decorate an 8" or 10" round cake tier, with some left over.
Recipe by Baking With Dan at https://www.bakingwithdan.com/my-favorite-marshmallow-fondant/