Place the marshmallows, water, vanilla and glucose into a microwave safe bowl, then heat on high for 1 minute. Stir and continue in increments of 20 seconds, until all the marshmallows have just melted.

Scrape the sticky mixture into a stand mixer with the dough hook attachment and add the softened butter, food colouring (if using) and half of the icing sugar. Mix on medium speed for 5 minutes until smooth.

Meanwhile, place the remaining icing sugar in a pile on the bench and make a well in the centre.

Put on disposable food gloves and rub some butter between your hands. Transfer the marshmallow mixture into the sugar pile and slowly knead in the sugar. The texture will become pliable and won't be sticky anymore... you may not to incorporate all the sugar.

Press the fondant into a ball and lightly rub some butter on the outside. Wrap the fondant tightly in cling film and rest it in the fridge overnight.

When you are ready to use it, leave it wrapped on the counter until it comes to room temperature. Lightly dust a silicon mat with cornstarch or icing sugar and knead the fondant until it softens. If it feels too dry, rub a little butter onto your hands and continue.

Mould and roll to make your creations and wrap any excess tighly with clingfilm and store in a ziploc bag in the refridgerator.