Step 1: Making the marshmallow fondant
-1 and 1/2 of 10 oz bags of Kraft mini marshmallows and
-4 cups of powdered sugar.
*This makes enough fondant to cover a 2-layer 8 inch cake. I used only approximately 1/4 of it for this cupcake. The rest of the fondant can be stored in the refrigerator for later use.*
Melt the marshmallows, place in mixing bowl, add the powdered sugar slowly until firm mixture. Knead on a surface lightly sprinkled with powdered sugar. Wrap and place in refrigerator to rest as cupcakes are made.