What I love about this recipe:
- Inexpensive: store-bought fondant can be pretty expensive but this marshmallow fondant only costs about $2 for per batch (about 3lbs of fondant)!
- Fast: it only takes about 10 minutes to made homemade fondant!
- Perfect smooth, pliable texture for cake decorating!
How to make marshmallow fondant:
1. Microwave marshmallows and water.
2. Mix in powdered sugar. Grease your hands with shortening and use your hands to mix in powdered sugar with the melted marshmallow mixture.
3. Knead: Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more powdered sugar as needed and re-grease your hands and the counter-top as needed until the dough is smooth and soft.
4. Add color (if desired) and roll it out: Roll it out thinly (about ⅛ inch thick) for covering cakes or creating decorations.
To color fondant:
Add a little icing color to your desired amount of fondant. Knead the fondant with your hands until it absorbs all of the color (I recommend wearing plastic gloves). Add more color as needed to reach the desired hue.
To store fondant:
Coat fondant with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.
How much Fondant do I need to cover my cake?
This recipe makes about 3 pounds (48 oz) of fondant. Here is a conversion chart to help you determine how much fondant you need to cover your cake.
Adaptations and Variations:
- Stovetop instead of microwave: Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
- Substitute large marshmallow: To substitute large marshmallows, use a 16 oz. bag of large marshmallows. Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
- To use a stand mixer: If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook. Be sure to FIRST grease the bowl and the hook with shortening. Then dust the bowl gently with powdered sugar. Add marshmallows and slowly add the rest of the powdered sugar (about ½ cup at a time), mixing between each addition.
Recipe
Marshmallow Fondant
Ingredients
- 16 ounce package mini marshmallows (8 ½ cups)
- 2-5 Tablespoons water
- 8 cups powdered sugar
- 1/3 cup vegetable shortening
Instructions
- Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
- Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
- Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
- Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
- Add more confectioners' sugar as needed and re-grease your hands and the counter as needed.
- If the marshmallow fondant is tearing easily, it is too dry; add water (about ½ tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.
Notes
Adaptations and Variations:
- Stovetop instead of microwave: Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
- Substitute large marshmallow: To substitute large marshmallows, use a 16 oz. bag of large marshmallows. Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
- To use stand mixer: If you don't want to knead the dough with your hands, you can use a stand mixer with a dough hook. Be sure to FIRST grease the bowl and the hook with shortening. Then dust the bowl gently with powdered sugar. Add marshmallows and slowly add the rest of the powdered sugar (about ½ cup at a time), mixing between each addition.
Nutrition
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*I originally shared this recipe December 2013. Updated April 2020 with process photos and more detailed instructions.
Do you need to add all the powdered sugar? or do you just add until you get the proper consistency. I made this again recently and used all the sugar but then had to add more water. i’m wondering if I should have just stopped adding sugar when it seemed right?
Hi, i am planning to try this recipe for fondant but i only need to make enough to make the shape “1 D” and a few heart shaped cut outs to decorate an 8″ cake. How much fondant will I need and how do I alter the recipe?
Thanks!
Can I sculpt with this ? I’m doing spiders on the side of a cake
Yes, it should work!