With just four ingredients, this EASY Marshmallow Fondant recipe is inexpensive, easy to make, and can be used for any creative cake decorating project! Plus, it tastes great!
Want 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!
What I love about this recipe:
- Inexpensive: Store-bought fondant can be pretty expensive but this fondant recipe only costs about $2 for per batch (about 3lbs of fondant)!
- Fast: Only takes about 10 minutes to make homemade fondant!
- Texture: This fondant is perfectly smooth, pliable, and can be made any color you'd like! It is perfect for cake decorating!
How to make Marshmallow Fondant:
Microwave: Place marshmallows and water in a microwave safe bowl and microwave.
Mix in Powdered Sugar: Grease your hands with shortening and use your hands to mix in powdered sugar with the melted marshmallow mixture.
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 Out: Roll it out thinly (about ⅛ inch thick) for covering cakes or creating decorations.
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.
Coloring and Storing Instructions:
To Color: 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: Coat homemade marshmallow fondant with a thin layer of shortening then wrap it tightly with plastic wrap. Place in a resealable bag with all the air squeezed out. It will keep well in the refrigerator for up to 2 months.
Recipe 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. 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
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
- 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.
Nutrition
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*I originally shared this recipe December 2013. Updated April 2020 and July 2022.
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can i use the butter flavored crisco?
Sure, unless you are wanting “white” fondant, since the butter flavored crisco may make it light yellow.
I just made this recipe for the first time, and I’ve never made fondant from scratch before. I really like the texture! I cut the recipe in half because I didn’t need that much and I wanted to try it out first. I haven’t added my coloring yet so I hope the texture doesn’t change much. It seems like I added more water than was called for, but it was tearing too easily so I followed Lauren’s advise and added water as needed. I also added clear almond extract for flavoring and it smells yummy! I used the dough hook on my Kitchenaid to initially mix the ingredients, but I still ended up kneading it for several minutes to get it nice and smooth. I don’t think there’s any way to avoid kneading. I’m excited to try this on the cookies I made it for!
Seems like you have great instincts, good job and good luck.
How do you s storage fondant
Smooth a thin layer of shortening around it to keep it from drying out. Wrap it tightly in plastic wrap then store in an air tight container or zip-lock bag. Store at room temperature one-two months.
Could I use butter instead of shortening?
Hi Camille, I wouldn’t recommend butter because it doesn’t have the same sturdy properties as shortening–but I haven’t tried it to say for sure.
Using Butter instead of vegetable shorting works just as well! It adds a slight buttery flavor that only enhances the fondants flavor.. Everyone Loves my Fondant..You should try the Butter sometime! I have made homemade Fondant for years now Always turns out Perfect! thank for Posting the Recipe, I had lost mine and needed a refesher, for my getting OLD brain! LOL!!
I love this recipe!! It is so easy to make and all of the ingredients you can find around the house!! Thank you so much!!
Thanks Cora– that’s why I love it too! Happy you liked it!
can you mix flavor extracts like almond or vanilla etc. into it?
Hi Cindy, I never have, but I’m sure it would still be wonderful!
This was so easy and quick…I made sure I had all ingredients and utensils readily available.The proof will be in when its rolled and placed on cake or cupcakes.It tasted good too…not like the store bought or ready made that I’ve had, that has a questionable, too sweet taste. 🙂 thanks so much for the recipe! 🙂
hi,
Can you please tell me the marshmallow amount in cups? for both mini and regular. thanks. nafiza
Hi Nafiza, this recipe uses 8 cups of miniature marshmallows
I wonder if your dislike of traditional fondant is because you ate the commercially prepared type? Some of it can be less than flavourful. I always made mine from scratch and it was yummy. I also made my own marzipan. Once you make the real thing you will never settle for store bought again.
Can u mix the marshmallow fondant with a kneeding hook in a kitchen aid mixer?
Will 2 cups cover a 9 inch round double stack cake?
Hi Liz, I think kneading the fondant with your hands would work better, just because you can apply more water or smooth in more shortening with your hands to keep it soft and get the right smooth texture. I’ve never tried it with my mixer though…
This recipe should cover your 9” double stacked cake!
You totally can! I’ve made it with the kitchen aide and bread hook several times. Works great and WAY less messy!!!