Marshmallow Fondant

This easy Marshmallow Fondant recipe makes smooth, soft, and pliable fondant that’s perfect for covering cakes or creating decorative shapes. It’s inexpensive, tastes great, and requires only a few simple ingredients a must-try for beginner and experienced bakers alike!

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Ingredients

• 1 (16-ounce) package mini marshmallows (about 8½ cups)
• 2–5 tablespoons water
• 8 cups powdered sugar (confectioners’ sugar), divided
• ⅓ cup vegetable shortening

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Instructions

1. Melt the marshmallows:
   Place the mini marshmallows and 2 tablespoons of water in a large microwave-safe bowl. Microwave on high for 30 seconds, then stir until partially melted. Continue microwaving in 30-second intervals, stirring between each, until smooth and fully melted.
2. Add sugar:
   Add about 5 cups of powdered sugar to the melted marshmallows. Using a greased spatula or spoon, gently fold the sugar into the mixture until it starts to come together.
3. Prepare your surface:
   Generously grease your hands and countertop with vegetable shortening to prevent sticking.
4. Knead the fondant:
   Turn the marshmallow mixture out onto the greased surface. Begin kneading it as you would bread dough, gradually adding more powdered sugar as needed. Continue kneading until it forms a smooth, elastic ball that’s firm but still pliable.
5. Adjust texture if needed:
   If the fondant feels too dry or starts to tear, add a small amount of water (½ tablespoon at a time) and knead again until soft and stretchy.
6. Store or use:
   Wrap the fondant tightly in plastic wrap, then place it in an airtight container. Let it rest at room temperature for at least 30 minutes before using.

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Why You’ll Love This Recipe

• Smooth, soft, and easy to work with
• Only 4 simple ingredients
• Tastes better than store-bought fondant
• Perfect for covering cakes, cupcakes, or making edible decorations
• Budget-friendly and kid-approved!

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Tips

• Prevent sticking: Always grease your hands and workspace well with shortening.
• Control the texture: Too soft? Add a bit more powdered sugar. Too dry? Add a tiny bit of water or shortening.
• Use a stand mixer: If preferred, you can use a dough hook to knead the fondant — just make sure to grease the bowl and hook.
• Rest before use: Letting the fondant sit for 30–60 minutes makes it easier to roll out and shape.
• For coloring: Add gel food coloring after kneading and mix until evenly blended.

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Variations and Substitutions

• Flavored fondant: Mix in extracts like vanilla, almond, or lemon for extra flavor.
• Colored fondant: Use gel food colors (not liquid) for vibrant shades without changing texture.
• Chocolate fondant: Replace ½ cup of powdered sugar with unsweetened cocoa powder.
• Vegan version: Use vegan marshmallows and vegetable shortening.

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FAQs

Can I make this without a microwave?
Yes. Melt the marshmallows with water over low heat on the stove, stirring constantly until smooth.

How long does marshmallow fondant last?
Stored properly (wrapped tightly and sealed), it lasts up to 2 months at room temperature.

Can I refrigerate or freeze it?
You can refrigerate it for longer storage, but bring it to room temperature before use. Avoid freezing, as it can affect the texture.

Why is my fondant cracking?
It’s likely too dry. Knead in a bit of shortening or water until it becomes smooth and elastic.

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Serving and Suggestions

• Roll out and use to cover cakes or cupcakes for a professional finish.
• Shape into flowers, bows, or figures for cake decorating.
• Cut into fun shapes for kids’ parties or holiday treats.
• Brush with edible shimmer dust or luster spray for a polished look.
• Use as a base recipe for themed cakes — from weddings to birthdays!