Just got my new decorating books today and the recipe was in one of them.
This is a true molding icing with a lemony flavor.
To ice a 9-inch round cake
4 tablespoons butter
4 tablespoons lemon juice
6 cups confectioner's sugar, sifted
a few drops of food coloring
Preparation time: 20 minutes
1. Place the butter and lemon juice in a small saucepan over a gentle heat and stir with a wooden spoon until the butter has melted.
2. Add 2 cups of the confectioner's sugar and heat gently, stirring, until dissolved. When the mixture begins to simmer at the sides of the pan, increase the heat slightly and cook for 2 minutes until it boils gently; do not oveerboil at this stage or the icing will be too hard.
3. Remove the pan from the heat and add 2 cups more confectioners' sugar. Beat thoroughly with a wooden spoon, then turn the icing into a mixing bowl.
4. Gradually mix in enough of the remaining confectioners' sugar to give a soft dough. Turn the dough onto a surface dusted with confectioners' sugar and knead until it is smooth. Add color, if using.
5. Wrap the ball of icing in plastic wrap and store in the refrigerator for up to 6 weeks. To use, roll out and use as fondant molding paste.
I haven't tried it yet so I can't tell you if it really works.
Oooh, might give this a go due to the distinct lack/expense of white marshmallows in this country - you can use it just like fondant, yes?!
so is this fondant, basically? like an alternative to MMF? to be used as one would use fondant? if so, sounds great!!
Florimbio,
I'm not sure, the recipe didn't specific whether you could or couldn't.
I think the lemon juice is probablly used as a stabilizer.
Maybe someone else will know the answer.
This is just a guess but lemon juice is an acid....perhaps cream of tartar instead? To help with the pliability of the cooked sugar?
Did you put it in the recipe section?
that way we can save it!
Thanks
Thanks for sharing Stephanie!! 
I'm gonna have to give this one a try. I have to start trying to perfect fondant 
Lazy_Susan
Ohh...I am excited to try this one. No glycerin....I will try it today and let everyone know how it works. I need some white fondant anyways. I'll let ya know !
Did you put it in the recipe section?
that way we can save it!
Thanks
How do you post recipes; never did this before.
The name of the book is "THE COMPLETE GUIDE TO CAKE DESIGN AND DECORATING". I brought it off Amazon.com.
To me, it was a waste of money.
Did you put it in the recipe section?
that way we can save it!
Thanks
I submitted it. It is titled "Satin Icing (Fondant)".
Stephanie,
The recipe may take a few days or longer to post in the recipe section. Jackie and Heath have to make the page for it and it takes a while. So don't get discouraged if you don't see it right away
Lazy_Susan
I Tried it!
I may have done something wong 
It looked ok when I did all the steps, but after it cooled I tryed to use it and it was too crumbly...
I tasted good!!!
I did another batch, same thing....
Let me know if anyone got better results, Like I said , I may have done something wrong!
Hi i tried to make it too,
The taste is great but it gets real hard real fast.
I tried a second time kooking it less, but then it was to crumbly. So far for me i prefere mmf or marzipan.
too bad it sounded like it had potential . 
... at first I was a fan of MMF .. but after working with it a few times I've noticed that you don't get it as smooth as the wilton fondant ... it also has a shine to it that the wilton doesn't have .... I was going to experiment with marzipan next .....
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