In a microwave-safe bowl, melt the marshmallows with two tablespoons of water for 35 seconds.
Remove from microwave and mix.
Microwave for an additional 35 seconds.
Remove and stir.
Continue this until the marshmallows are melted. It should take approximately two minutes.
Remove from microwave.
Add a little grease on a cutting mat or on the top of your counter. Mix the ingredients and knead the fondant.
Pour almost all of the powdered sugar onto the mat.
Pour the melted marshmallow mixture into the powdered sugar.
Grease your hands well before you start to knead. It will be hot so be careful!
Continue kneading and adding all the remainder of the powdered sugar.
If your fondant is dry or cracks you can add a little water.
You will probably need to grease your hands several times during this process.
Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
Rub the disc with Crisco then, wrap it in plastic wrap and place it into a Ziploc bag removing all the air. Store in the refrigerator for up to 2 weeks before use.