-
In a large plastic or glass bowl, toss the marshmallows in the water and microwave for 20 seconds or so.
-
Remove from the microwave, stir and return to the microwave for 10-15 second intervals, stirring after each one, until the marshmallows are fully melted and smooth. Be careful not to overheat the mixture. As soon as the marshmallows are smooth, you're done.
-
Add a couple of cups of the icing sugar to the marshmallow mixture and begin to fold it in gently.
-
Continue to add more icing sugar until the mixture becomes quite thick and almost dough-like. You can add favouring and colour just before this stage if you need to.
-
Use some of the shortening to lightly grease your counter top. Sprinkle on some icing sugar and pour the thick fondant mixture onto the counter.
-
Lightly grease your hands with the shortening as well, to keep the fondant from sticking to them.
-
Add more of the icing sugar on top of the mixture and begin to knead it in with your hands. Regrease your hands as necessary.
-
I found a metal spatula was good to use if the mixture begins to stick to the counter top. Scrape the counter and add a dusting of icing sugar, then continue to knead.
-
Continue to add icing sugar and knead until the fondant comes together into a ball and has the consistency of play dough.
-
Lightly grease some plastic wrap and place the fondant onto the wrap. You can split it into two balls if you prefer.
-
Wrap the fondant in one or two more layers of plastic wrap and let it sit at room temperature for 24-48 hours before using.
-
This fondant will easily keep for a couple of weeks at least, so you can make it well in advance if need be.