Fondant

16 oz. white mini-marshmallows (use a high quality brand)
2-5 T. water
2 lbs. C & H Cane Powdered Sugar (you must use this brand for the best results)
1/2 c. Crisco shortening

Melt marshmallows and 2 T. of the water in a microwave for 30 seconds. Open the microwave and stir the mixture. Repeat until the marshmallows are complete melted. (It usually takes about 2 – 4 minutes.) Place 3/4 of the powdered sugar on top of the melted marshmallow mix. Grease your hands very generously with some of the shortening and generously grease your countertop. Start kneading the mixture like bread dough. It is sticky. Add more shortening to your hands and the countertop as needed. If the mixture is tearing easily, it is too dry, so add water (about 1/2 T. at a time). Keep kneading. It takes about 8 minutes to get a firm smooth elastic ball that will stretch without tearing. Coat the ball of fondant with a good layer of shortening, wrap it tightly in plastic wrap and then place in a Ziploc bag. Squeeze out as much air is as possible. This will keep for one week or until you are ready to use it on your cake. It’s best to make it at least a day in advance.