Marshmallow Fondant

Marshmallow Fondant

9 reviews, 4.9 star(s). 100% would make again

Ready in 30 minutes

Marshmallow flavored fondant.


Marshmallow Fondant ingredients
16 ounces white mini-marshmallows (use a good quality brand)
2 tablespoons water
2 pounds icing sugar (please use C&H Cane Powdered Sugar fo
1/2 cup Crisco shortening (you will be digging into it so

Original recipe makes 10 Servings



NOTE: Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

You probably won't use all of the powdered sugar, just keep kneading until it won't absorb any more.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant icing will hold very well in the refrigerator for weeks.

Now it’s time to start. Your cake should be baked, and completely cooled. If you have a shaped cake, you can trim it now and then place the cake on a prepared cake board. In other words, you are assembling the cake puzzle on the board. You can also place the cake on the board first and then trim (you must be extra careful not to damage the covered board). I personally find that shaping first is the easiest and then transferring the cake.

Give the top and sides of the cake a nice thick 1/4-inch coating of Buttercream Icing (click on the underlined for buttercream icing recipe). NOTE: At first I was wondering why I needed to bother with this step. Well, there are a couple of reasons: The buttercream icing helps the fondant icing to “stick” to the cake and this cushion of undercoating icing helps to give you the beautiful smooth nearly perfect finish that you are looking for.

When you are ready to use the rested fondant icing, the first thing you need to do is decide what size you will need to roll your icing to.

Next, you need to sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds

(please be careful as items that have high sugar contents can get hot in the microwave very quickly). The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.

Now is the best time to add your food coloring. I prefer to store my fondant icing in it’s natural color of white. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. It’s better to be safe than sorry. Bag everything in Ziploc bags. Remember that food coloring can also stain your hands and nails. I have food-grade plastic gloves that I keep around. Add your food coloring, a little at a time, and knead it in. You can always go darker but it is difficu

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This is helpful to look up recipes
Alexandra144 2y ago

yarely_casian 2y ago

SUPER easy to make, tasted great!! I never thought I could pull off fondant, but this made me look like a pro! :)
Kim-a 3y ago

worked just as I hoped
leogirl3 4y ago

Thank you for sharing this recipe.. The fondant tasted yummy & was easy to make apart from the sticky fingers(lol) I made shapes & figures with mine, very happy with texture, hold etc with shaping & modeling..
Donnalee69 4y ago

Easy, tasty, and way cheaper than buying fondant! The only bad part is it dries out fast. I recommend making half batches because the leftovers wont keep longer than a couple days.
amandakrylo 5y ago

Just made for my one year old's first bd, came out great!!! Very easy and delicious too!
Aesmac 5y ago

It's my first time make'n fondant & my 1st time around it took an hour lol but the 2nd batch took less them 10 minutes.... This works great & saves u from spending a lot of money buy'n fondant!!!! Thank u soooo much for share'n this... It's AMAZING :) -Betsy
SafariPinkChef 5y ago

[I posted this recipe.]
Gmcgowan3 5y ago

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