Hi girls,

I am making a christening cake this week for my DD and want to make fondant icing using the marshmallow recipe (melt marshmallows, add icing sugar and knead together with Crisco on your hands). This becomes a rollable dough, but I gather that the Crisco (which is an American vegetable shortening with a butter-like consistency) is quite important in this process. I don't know that butter would do the same job (has too low a melting temperature), and I can't find Crisco anywhere. Copha is a vegetable shortening, but is solid, so won't do either.

Any thoughts?!