Place marshmallows in a microwave safe bowl with 2 tablespoons of water and heat for 30 seconds on high, stir well. Continue this process until it's completely melted (this may take about 4 or 5 times)

Take about 3.4 the sugar and fold it into the marshmallow mixture.

Have a bowl of the solid vegetable shortening right next to you and grease your hands generously and the counter top.

Turn the marshmallow mixture onto the counter top and begin kneading the fondant.

Continue re-greasing your hands so the fondant doesn't stick and as you knead it, add more and more of the sugar.

Tip: if the fondant starts to tear, it's to dry and you can add water as needed (about 1/2 tablespoon at a time).

Keep kneading untilt he fondant forms a firm and smooth elastic ball that will stretch without tearing. (this could take about 5 to 8 minutes)

Important: Let the fondant site overnight double wrapped in cellophane to keep it fresh. Before storing it wrap it with a thin layer of vegetable shortening, wrap in plastic and then place it in a resealable bag. Squeeze out at much air as possible. I don't refrigerate mine because it tends to sweat and create a mess.

When you are ready to use the prepared fondant, knead it first and roll it out to about 1/8 inch thick.

To color your fondant: This can be done two ways. You can add icing color to the melted marshmallow mixture before adding the sugar. You can also use icing color that can be painted on as well.