Grease a bowl and add the marshmellos + 3 tablespoons of water and melt in a water bath.

Grease the work bottle and sieve the powdered sugar on top.

Spread the melted mass on top and knead with the powdered sugar to form a smooth mass.

Grease lightly, wrap in cling film and store in an airtight container in the refrigerator (shelf life 6 months)