16 ounce package of mini marshmallows (use brand name for best results)
2-5 tablespoons water
2 pounds powdered (confectioners’) sugar
1/2 cup vegetable shortening
Melt marshmallows and 2 tablespoons of water in double boiler or microwave. If using microwave, heat in 30 seconds intervals on high, stirring in between, until melted (about 2 1/2 minutes).
Fold about 3/4 of the sugar into the melted marshmallow mixture. This is also when you want to add any flavoring (pure vanilla extract, almond, lemon, etc.) if using.
Place shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading, adding additional powdered sugar and re-greasing hands and counter as necessary.
If the marshmallow fondant is too dry it will tear easily, so add water (about 1/2 tablespoon at a time) and kneading until fondant becomes smooth and elastic.
Wrap well in plastic wrap so that it’s air tight and allow Marshmallow Fondant to rest overnight before using.