Если вам надо для покрытия  торта, то я делаю вот по этому рецепту (извините, что он у меня на английском)INGREDIENTS16 oz mini marshmallows7-7.5 cups sifted powdered sugar ( a full 2 lb bag is about 8 cups)2 TBSP corn syrup1 TBSP vanilla extract4 TBSP water3/4 cup cocoa powdershortening to grease your bowls, works surface etc.DIRECTIONS- Put 16 oz of mini marshmallows into a greased bowl. Add 4 TBSP water and 1 TBSP vanilla, then microwave slowly until marshmallows are completely melted. (I usually do 1 min 30secs)- Transfer melted marshmallows to your KA bowl, add 2 TBSP corn syrup and 3/4 cup cocoa powder. Using dough hook, incorporate until roughly mixed.- Add sifted powdered sugar 1 cup at a time, and knead well each time, scraping the bowl between sugar additions.- After 5 cups have been added, add the powdered sugar 1/2 cup at a time. Knead well, and scrape bowl between additions.- After 6 cups have been added, add the powdered sugar 1/4 cup at a time until the fondant is of the correct consistency. I test it by pressing my finger into the fondant, and if my finger is dry and clean then I know the fondant is ready.- After the last powdered sugar addition, turn the fondant out onto a shortening greased surface and knead. It will be very moist and pliable. Store double wrapped, in a ziploc bag and airtight container until ready to use. А для украшения использую просто шоколад и кукурузный сироп - 200г шоколада растопить и добавить четверть чашки (60мл) сиропа. Положить на пару часов в холодильник . После этого  хорошо размять и можно работать.