I'm having alot of trouble with my Marshmallow fondant. It seems to be powdery, but if I don't add enough powder sugar on there then it really sticks to the counter. Can anyone help me with this problem. I would like it to look glossy instead of dull and powdery.

Do you slightly coat the counter and your hands with a bit of Crisco? It really will help with the stickiness!

I always pour the melted marshmallow into a bowl with about 3/4th's the confectioners' sugar. Once it starts forming a ball I dump it out on the crisco/confectioners' sugar coated counter and knead it into more of the confectioners' sugar. If it gets somewhat grainey I just continue kneading it and add a little bit of crisco to my hands. It definitely smooths it out more and adds some gloss. Hope this helps...