Use the wire strainer to "sift" your icing sugar into the large mixing bowl, set aside.

Dump the bag of marshmallows into the glass dish - on top of the liquid - and microwave it till melted. I find it's usually 1:35 - 1:45. Don't burn it!

Stir the marshmallows/liquid together until smooth - make sure you get ALL of the water incorporated! I grease a butter knife with a little shortening to do this.

At this point, add coloring if you plan to. You'll want to color it a bit darker than you want the final color to be.

This is also the point you will add your cocoa - sifting it in - if you are making chocolate fondant.

I use the Hershey's Dark / Dutch Processed cocoa powder, and just mix it in till it's slightly too dark. I use between ¼- ½ cup of cocoa. If I'm doing a light brown color, I use regular cocoa powder, and less of it.

Dump the melted marshmallow mix into the bowl of icing sugar, stirring with the knife until fairly well incorporated.

Grease your hands up with some shortening, and knead the fondant for a couple of minutes, till it's no longer sticky. It should use about ⅔ - ¾ of the powdered sugar in the bowl.

Turn the fondant out onto a clean, flat surface. Knead it for another minute or so until it is smooth. It should be fairly firm.