Marshmallow Fondant Recipe

INGREDIENTS:

2 LBS SIFTED POWDERED SUGAR
16 OZ MARSHMALLOW (SMALL IS BEST FOR EASY MELTING)
3 TBSP WATER
1/2 CUP CRISCO / VEGETABLE SHORTENING
DIRECTIONS:
1. PUT 2 LBS SIFTED POWDERED SUGAR INTO BOWL OF MIXER AND ADD 1/2 CUP CRISCO.
2.  PLACE 16 OZ OF MARSHMALLOWS AND 3 TBSP OF WATER INTO PAN
PLACE ON LOW HEAT UNTIL MELTED STIRRING CONSTANTLY. (ABOUT 3 MINUTES)
3.  ADD MELTED MARSHMALLOW MIXTURE TO THE POWDERED SUGAR MIXTURE. MIX ON LOW UNTIL INCORPORATED. ADD POWDERED SUGAR IF TOO STICKY / WATER OR CRISCO IF TOO DRY. ADD 1TBSP AMOUNT AT A TIME ONLY AND MIX. (YOU CAN ADD COLORING AT THIS TIME IF YOU ARE MAKING ALL THE FONDANT ONE COLOR.)
4.  KNEAD LIKE BREAD DOUGH ON A SURFACE SPRINKLED WITH POWDERED SUGAR (SIFTED) ADD MORE SUGAR TO SURFACE AS NEEDED. TEXTURE SHOULD BE SMOOTH AND WORKABLE.
5.  DOUBLE WRAP THE FONDANT IN PLASTIC WRAP AND SET ASIDE UNTIL NEEDED. ADD GEL COLORANT FOR COLOR EITHER DURING THE PROCESSING OR AS YOU NEED IT. I ALSO LIKE  PUTTING INSIDE A ZIPLOC BAG. EITHER SEEMS TO WORK FINE.
NOTE: FOR BEST RESULTS USE CORNSTARCH TO AT THE ROLLING OUT STAGE OF YOUR PROJECT.  MOVE THE FONDANT AS YOU ROLL IT OUT TO PREVENT STICKING TO YOUR ROLLING SURFACE.