How to make marshmallow fondant, including tips & tricks

Title says it all, but I just want to add I am not a professional, so far this is just a hobby of mine, although I plan to go professional once my little ones are a little older. Also, forgot to mention that I have heard some people keep their fondant refrigerated. I never do, and have never had any problems not doing so. Properly sealed, I find I can use it for up to about 6 months after making it (I sometimes make colors I don't use often, and don't throw them out if it's still good, as there is a good chance I may use the color again and it saves me both work and product). It's not like it's going to go "bad" all of a sudden - it's basically marshmallow and icing sugar, after all. I think storing it in the fridge is actually a bad idea, as the temperature would harden it and make it very difficult to work with. As I mention in the video, to use fondant that has been sitting for a bit and isn't as soft and pliant as when you finished making it, just work a little more Crisco into it. As you knead it (with greased hands!) it should become more pliant. If it is just crumbling, you have to toss it though, it has sat for too long (as I said, I find it usually takes a few months for it to that, when properly stored).

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Видео How to make marshmallow fondant, including tips & tricks канала Liz D