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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe December 2013. Updated April 2020 and July 2022.
Can I sculpt with this ? I’m doing spiders on the side of a cake
Yes, it should work!
I had a horrible experience with this recipe.
Hi Halle, I’m sorry it didn’t work for you—what went wrong? I make this recipe all the time and have never had a problem.
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
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?
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!
Hi Olga. Try using an oil based food coloring. I find it works much better than gel for deep colors.
I really like this recipe. I added food coloring while melting the marshmallows with the water which worked perfectly. The coloring and texture are both beautiful.
How far in advance can I make it for my cupcakes if I store it on my counter?
Thank you for sharing this recipe, will definitely be using this
Is this icing ok to use on wedding cakes &how long once decorated will it last please .
This is a fondant that folks will eat rather than peal it off their cake slice! It’s delicious!
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?
Yes it could be used right away, but it sets up sturdier after being in the fridge for a while.