Over the years, I have always thought that Fondant was SO pretty, and that it made a cake look absolutely spectacular. There's just one problem-- it tastes like crap.
So when I decided to make Aiden's birthday cake this year, and knew that I needed to use fondant, I went scouring all over the place for something that I could use that would look just as nice as fondant, but tasted MUCH better. I found a recipe for Marshmallow Fondant at this website http://whatscookingamerica.net/PegW/Fondant.htm, which uses ingredients that are extremely easy to find, and everyone probably already has in their pantries.
You are more than welcome to go to that website and see that I have pretty well copied her recipe and directions, I am posting it below so that you don't have to go anywhere else.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
MM Fondant will hold very well in the refrigerator for weeks.
Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds (please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.
Now is the best time to add your food coloring. I prefer to store my fondant in it’s natural color of white. I used gel food coloring so that it would not change the consistency of the fondant. If you do need to store colored fondant, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficult to go lighter. Red has a tendency to get darker as it sits and “ages”.