Marshmallow-based fondant monkey

Ingredients:

• 140 g mini marshmallows (2 and 2/3 cups)
• 220 g of powdered sugar, sifted (2 cups), + more as needed
• Confectionery shortening, as needed
• Brown, black and light brown gel food coloring
• Special equipment: disposable gloves, small brush, round tip for pastry bag with diameter of 1 cm, round tip for pastry bag with diameter of 2 cm, 6 small cups

Preparation:

1. Combine the marshmallows with 1.5 teaspoons of water in a large microwave-safe bowl. Heat in 30-second intervals, stirring, until melted and smooth, about 1.5 minutes.
2. Add about three-quarters of the sifted powdered sugar to the melted marshmallow mixture and stir. Once the mixture becomes too stiff, grease the work surface and your hands with shortening (or put on greased disposable gloves) and turn the mixture out onto the work surface. Knead, adding the remaining quarter of the powdered sugar a little at a time, until the fondant is very smooth, non-sticky, and holds its shape. Use the fondant immediately or lightly grease it with shortening, wrap tightly in plastic wrap, and store in an airtight bag or tightly sealed container at room temperature for several days.
3. Separate about 30g of fondant (about 2 tbsp) and set aside. Color the larger piece of fondant brown (7-8 drops of gel food coloring), rolling and kneading to distribute the color evenly. Stir in a little powdered sugar if the moisture from the food coloring has made the fondant too soft. Wear disposable gloves and wash your hands thoroughly between colors to avoid mixing them. Pinch off a very small piece of the 30g piece and color it with a small amount of black food coloring, adding more powdered sugar if needed. Color the remaining 30g piece light brown (about 2 drops of food coloring), adding more powdered sugar if needed.
4. Monkey heads, ears and paws:
   Divide the brown fondant into 6 pieces. Divide each piece into a large piece (two-thirds) and a small piece (one-third). Shape the large pieces into an oval shape for the head. Pinch off a small piece from each of the small pieces. Gather them together and roll them out with a greased rolling pin to a thickness of approximately 0.5 cm. Cut out 12 ears using a 1 cm diameter tip. Make an indentation in each ear with the back of a brush. Dampen the tops of the heads with a little water and glue the ears on. Divide the remaining small pieces of fondant into 2 pieces and roll out long legs.
5. Place squares of parchment paper on inverted glasses. Press two paws together to form a V. Place the paws on the glasses so they hang down. Press the heads against the top of the arms. Roll out light brown pieces of fondant with an oiled rolling pin until they are about 0.5 cm thick. Cut out two eyes from each piece using a 1 cm diameter cutting tip. Cut out a nose using a cutting tip with a 2 cm base. Slightly extend the noses to create ovals. Lightly wet the front of the head with water. Glue the noses and make nostrils with a wooden skewer. Use the rounded base of the cutting tip to make an indentation like a smile. Attach light brown eyes above the nose. Roll tiny balls of black fondant for the pupils and press them onto the eyes. Let the monkeys dry, uncovered, overnight.