B and B versus home made marshamllow fondant

It's January 17th and today was the B and B versus home made marshmallow fondant. Now I know that all you busy ladies out there are thinking... why in the you know what would we attempt fondant when we could have just as easily bought that 6 pound slab of sugar from the store and saved ourselves the sticky mess. The truth is that fondant isn't cheap. Well, neither are the rest of the baking supplies that us fanatics have to have. Ok, more like want, but still. So instead of spending way too much money on fondant, we ventured into the kitchen like the troops we are. To be completely honest, it was a breeze. The fondant recipe we used was super simple and a snap to make. there were a few mishaps with the powdered sugar but the mixer eventually surrendered. We weren't going down without a fight. We are two sisters who love to bake and love to spend time together. Each masterpiece we create has an experience to match it. And as always, one of us manages to make the other laugh so hard that "tinkling" one's pants could be a possible outcome. We thought we would start off simple. Fondant is to cake what plastic surgery is to Dolly Parton. It will cover anything. But if handled wrong it can be messy and a big pain in the rear end. Here's our experience and the recipe. Hope all you sweets lovers out there are enjoying a piece of chocolate (or some other favorite sweet) as you read this.

Brandy and Brittani

Materials:

16 oz of mini marshmallows
2 tbsp of water
1 tsp of vanilla (or any flavoring you choose)
2 lb powdered sugar
Crisco

First and foremost, crisco everything!! Put Crisco on the paddle attachment, bowl, spatula. We melted the marshmallows and 2tbsp water in a microwave safe bowl for about a min and if it's not enough do it again in 20 second intervals.
Add the melted marshmallows and your flavoring to the mixing bowl and add in the powdered sugar a cup at a time. (This will be messy!!! so you can always wrap some plastic wrap around the mixer before turning it on)
It is done when the dough isn't sticking to your fingers, but it shouldn't be too dry either.
Wrap the dough in plastic wrap and let rest for at least an hour.