With just four ingredients this Marshmallow Fondant is inexpensive, and easy to make and use for any creative cake decorating project! It’s a bonus that it tastes good too!
Looking for a cake recipe to decorate with fondant?  Keep it simple with a homemade Yellow or Chocolate cake or make it fancy and fill your cake with chocolate mousse!

Marshmallow fondant draped over a cake.

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.

Four process photos for making marshmallow fondant.

4. Add color (if desired) and roll it out: Roll it out thinly (about ⅛ inch thick) for covering cakes or creating decorations.

Three process photos for rolling out fondant and draping over a cake.

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.

A small cake covered with white marshmallow fondant and a flower on top.

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.

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Recipe

A small cake covered with white marshmallow fondant and a flower on top.
Prep 15 mins
Cook 5 mins
Total 20 mins
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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

Yield: 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.
Storing Instructions: To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.
How to color fondant: To color marshmallow 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 using plastic gloves). Add more color as needed to reach desired hue.
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

Calories: 2890kcalCarbohydrates: 663gProtein: 4gFat: 34gSaturated Fat: 8gSodium: 193mgSugar: 600gCalcium: 7mgIron: 0.8mg

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Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe December 2013. Updated April 2020 with process photos and more detailed instructions. 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I really like this recipe. The fondant came out smooth. I put vanilla extract in the fondant as I was kneeling the powdered sugar into the melted marshmallow. It worked just fine. I am saving this recipe for sure!

  2. I’m seeing mixed instructions online. Can the fondant be used right away or does it have to be set in the fridge overnight? What’s the difference?

  3. This is a fondant that folks will eat rather than peal it off their cake slice! It’s delicious!

  4. 4 stars
    This recipe has worked awesome for white or light colored fondant. I’ve tried using gel colors when I need a deeper, brighter color. Unfortunately, I still end up using so much gel color to get a deep red or green that is throws off the fondant consistency and makes it really difficult to work with. Any suggestions on how to remedy this? Should I leave out the water when I microwave the marshmallows? I’ve tried adding more powdered sugar but it doesn’t seem to help. Should I add cornstarch too?

    1. For the color issue, I tend to dip the toothpick into the gel and mix it with whatever is stuck to it because sometimes drops can be too much! It comes out much lighter and the color can be controlled better this way!

  5. 4 stars
    Thank you so much for this receipt. First time making it and it turned out beautiful.I will never buy fondant again.Mu granddaughter ask for a frog birthday cake so I’m hoping this will make a great fondant frog with Lilly pad. It tinted so easily. Thank you again a I had fun making it as well . Directions we perfect

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