• Smear a large microwave-safe bowl with a thin layer of shortening. Place marshmallows in the bowl.
  4 tbsp Vegetable shortening
• Pour water all over the marshmallows. Melt marshmallows in the microwave on high for 60 to 90 seconds at 30-second intervals.
  16 oz Marshmallow, ¼ cup Water
• It will be a soupy sticky mixture. Add the vanilla extract, and about 3/4 of the powdered sugar. Then transfer the mixture to the working surface dusted with powdered sugar.
  2 lb Powdered sugar, ½ tsp Vanilla extract
• Next, transfer to a greased surface counter knead the fondant with the remaining veg shortening and powdered sugar as needed.
• Divide fondant into two. Place in a zip-lock plastic bag then in a container to prevent drying
• Divide into two portions and place each in a zip-lock bag. And seal well.
• Leave in the fridge overnight or at least 4 hours.

How to use fondant

• Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable.
• It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.