Cups Standard Wilton

Has anyone heard of actually adding Crisco into the actual MM fondant mixture?

I make the standard MM fondant recipe using marshmallows, powdered sugar and water. On a Wilton message board, someone posted that they actually added a half cup of Crisco into the mixture. I only use the Crisco to grease my hands. They said the fondant was easier to work with. Anybody ever heard of doing this? Thanks!

This is the recipe I use. I think the Crisco makes it much more elastic and easier to work with. Good luck!
16 oz bag marshmallows
2 tbsp water
1/3 cup Crisco plus more more kneading
5 cups powdered sugar, divided

Melt the marshmallows and water in the microwave. After they melt remove and quickly scrape into your stand mixer.
Add 1/3 cup Crisco and begin mixer on low speed.
Add 3 cups of confectioner’s sugar, 1 cup at a time. Mixture will be very thick. You will only be able to mix for 1-2 minutes.
Turn out the mixture onto a surface that has been generously greased with Crisco and 2 cups of confectioner’s sugar put into a pile. Begin kneading the mixture, continuing to add more sugar until the fondant is quite stiff. If it starts to crack or appear crusty, dip your fingers into more Crisco and add another tablespoon or so. I usually do this 4 or 5 times. I knead for about 7-8 minutes. Wrap tightly in plastic wrap and let rest overnight.

Cup / Fairy Cake decorating with the wilton 1m tip / nozzle SWIRL (1st)