What could be better than a fondant that tastes like candy and smells of marshmallows? This homemade marshmallow fondant recipe is a must-have for kids’ cakes. It’s easy to make, has great elasticity, and rolls out beautifully, making it perfect for covering cakes and creating decorations.
You are probably wondering why I use another fondant recipe when I already have my favorite homemade fondant recipe. Well, I do love that recipe, along with my homemade vegetarian fondant.
But when you’re in the cake decorating business, you want to give your customers more options. The first time I made marshmallow fondant was for a customer who told me, “I only like marshmallow fondant and nothing else.”
I had no problem making it, and I actually liked the smell. The kids loved the taste, too. But I felt the recipe needed a little work.
After several trials, I came up with this version that works for me every time. It’s all about getting the right balance of marshmallows, powdered sugar, water, and vegetable shortening.
Why you’ll love this recipe
- Easy to make – You don’t need any special equipment or complicated techniques. Just melt the marshmallows and work in the powdered sugar.
- Great elasticity – This fondant rolls out smoothly and stretches beautifully, making it easier to cover cakes without tearing.
- Tastes better than traditional fondant – It has a sweet marshmallow flavor that kids especially love.
- Perfect for decorating – Use it to cover cakes, make simple decorations, or add CMC powder when you need a firmer fondant for modeling.
Ingredients and substitutions
- Marshmallows – Use fresh, good-quality white marshmallows for the best results. Mini marshmallows melt faster, but regular marshmallows work just as well. Most regular marshmallows already contain gelatin, so there’s no need to add any extra gelatin. White marshmallows also give you a cleaner base for coloring.
- Powdered sugar – Also called icing sugar or confectioners’ sugar. Use finely powdered sugar and sift it if there are lumps. Add it gradually because you may not need the entire amount. Too much powdered sugar can make the fondant dry and prone to cracking.
- Vegetable shortening – Helps keep the fondant soft and pliable while preventing it from sticking to your hands and work surface. Use a neutral-flavored shortening.
- Water – Just a small amount helps melt the marshmallows smoothly. Avoid adding too much, as this can make the fondant sticky and require more powdered sugar.
- Vanilla extract – Optional, but it adds flavor. Use clear vanilla if you want to keep the fondant as white as possible.
Step-by-step: Marshmallow fondant recipe
1. Melt the marshmallows
Place the marshmallows and water in a microwave-safe bowl. Microwave in short intervals, stirring between each, until the marshmallows are completely melted and smooth.
Alternatively, melt the marshmallows over a double boiler, stirring until smooth. Avoid overheating them.
2. Add the powdered sugar
Add the powdered sugar gradually, mixing until the mixture becomes too thick to stir. Don’t add all the sugar at once because you may not need the full amount.
3. Knead the fondant
Grease your hands and work surface lightly with vegetable shortening. Transfer the mixture to the work surface and knead, adding more powdered sugar as needed, until the fondant is smooth, soft, and pliable.
The fondant should hold its shape without being excessively sticky. Avoid adding too much powdered sugar, which can make it dry and difficult to roll.
4. Wrap and rest
Shape the fondant into a ball, coat it lightly with vegetable shortening, and wrap it tightly in plastic wrap. Place it in an airtight container and let it rest for at least 4 hours, preferably overnight.
5. Before using
Bring the fondant to room temperature if necessary, then knead it until smooth and pliable before rolling it out to cover your cake.
How to use marshmallow fondant
Once the fondant has rested, it’s ready to use for covering cakes, cupcakes, and making decorations.
- Knead before using – Knead the fondant until it’s smooth, soft, and pliable. If it feels a little firm, work in a small amount of vegetable shortening.
- Prepare your cake – Cover the cake with a smooth layer of buttercream or ganache and let it firm up before applying the fondant.
- Roll the fondant – Lightly dust your work surface with powdered sugar or cornstarch. Roll the fondant evenly to about ⅛ inch (3 mm) thick, making sure it’s large enough to cover the top and sides of the cake.
- Cover the cake – Carefully lift the fondant over the cake. Smooth the top first, then gently lift and smooth the sides to prevent folds and air bubbles. Trim the excess around the base.
- Make decorations – Use the fondant for cutouts, cupcake toppers, and simple decorations. For flowers or figurines that need to hold their shape, knead in a little CMC powder to make it firmer.
Tip: Keep unused fondant tightly wrapped while working. It dries out quickly when exposed to air.
How to store marshmallow fondant
- Room temperature – Coat the fondant lightly with vegetable shortening, wrap it tightly in plastic wrap, and place it in an airtight container. Store in a cool, dry place for up to 2 weeks. Avoid heat, humidity, and direct sunlight.
- Refrigerator – Refrigeration is generally unnecessary and can cause condensation, making the fondant sticky. If you need to refrigerate it, keep it tightly wrapped in an airtight container and allow it to return to room temperature before unwrapping.
- Freezer – For longer storage, wrap the fondant well and freeze for up to 3 months for best quality. Thaw it completely while still wrapped to prevent condensation from forming directly on the fondant.
- Before using – Knead the fondant until soft and pliable. If it feels firm, work in a little vegetable shortening. If necessary, microwave it for a few seconds at a time to soften it.
Always use clean hands and utensils when handling fondant. Discard it if you notice mold, an unusual smell, or other signs of spoilage.
The Best Homemade Marshmallow Fondant
Ingredients
- 450 g (16 oz) Marshmallow
- 4 tbsp Vegetable shortening
- 900 g (2 lb) Powdered sugar (more or less)
- 60 ml (¼ cup) Water
- ½ tsp Vanilla extract or Rose or Almond
Instructions
- Grease a large microwave-safe bowl with a little vegetable shortening. Add the marshmallows.450 g Marshmallow, 4 tbsp Vegetable shortening
- Pour the water over the marshmallows. Microwave on high for 60 to 90 seconds, stirring every 30 seconds, until melted and smooth. Avoid overheating.60 ml Water
- Add the vanilla extract and about three-quarters of the powdered sugar. Mix with a wooden spoon until the mixture becomes thick and sticky.900 g Powdered sugar, ½ tsp Vanilla extract
- Transfer the mixture to a lightly greased work surface. Grease your hands with some of the remaining shortening and knead, adding powdered sugar gradually as needed.
- Continue kneading until the fondant forms a smooth, soft, pliable dough. It may still feel slightly sticky. Avoid adding too much powdered sugar because the fondant will firm up as it rests.
- Divide the fondant into two portions. Lightly coat with the remaining shortening, wrap each portion tightly in plastic wrap, and place in an airtight container.
- Let the fondant rest for at least 4 hours, preferably overnight, before using.
- When ready to use, knead the fondant until smooth and pliable. If it feels firm, work in a little shortening before rolling.
Video
Notes
- Powdered sugar: You may not need the entire 900 g. Add gradually and stop when the fondant is smooth and pliable.
- Resting: Allow the fondant to rest for at least 4 hours, preferably overnight, before using.
- Storage: Wrap tightly in plastic wrap and store in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, freeze for up to 3 months for best quality.
- Coloring: Use gel food coloring. For a large batch of one color, add the color to the melted marshmallows before incorporating the powdered sugar.
- Modeling: For firmer decorations, knead in approximately 1 tsp CMC or tylose powder per 250 g fondant, adjusting as needed.
Made this recipe?
I’d love to see how yours turned out! Share a photo on Instagram and tag @veenaazmanov_kitchen or use #veenaazmanovkitchen. And don’t forget to leave a rating and review!
Tips for making marshmallow fondant
- Use fresh marshmallows – Older marshmallows can be dry and may not melt as smoothly. Fresh marshmallows give you a better starting texture.
- Don’t add all the powdered sugar at once – The amount you need can vary. Add it gradually and stop when the fondant is smooth, soft, and pliable.
- Use shortening instead of extra powdered sugar – If the fondant is sticking slightly to your hands or work surface, a little shortening can help without making it dry.
- Let the fondant rest – Resting allows the moisture to distribute evenly and makes the fondant easier to knead and roll.
- Keep it covered – Fondant dries quickly when exposed to air. Keep any portions you’re not using tightly wrapped.
- Color it carefully – Gel food colors work best because they add concentrated color without too much additional liquid.
- Adjust the consistency for decorations – For simple decorations, you can use the fondant as it is. For firmer decorations or modeling, knead in a little CMC powder as needed.
Troubleshooting marshmallow fondant
| Problem | Possible cause | How to fix it |
|---|---|---|
| Fondant is too sticky | Too much moisture or not enough powdered sugar | Knead in a little powdered sugar at a time until manageable. |
| Fondant is dry or cracking | Too much powdered sugar or exposure to air | Knead in a little vegetable shortening. If necessary, add a few drops of water and knead again. |
| Fondant tears when covering a cake | Rolled too thin, too dry, or not kneaded enough | Knead until pliable and roll to an even thickness of about ⅛ inch (3 mm). |
| Fondant is too hard after storage | Cold temperature or moisture loss | Allow it to reach room temperature, then knead with a little shortening. If needed, microwave for just 5 seconds at a time, provided there’s no foil or metallic wrapping. |
| Fondant has air bubbles | Air trapped during kneading or rolling | Prick the bubble with a clean pin and gently smooth out the air. |
| Fondant becomes too soft | Excess moisture or a warm working environment | Let it rest covered in a cool room, then adjust with a little powdered sugar if necessary. |
How much fondant do I need for my cake?
Approximate amount needed for cakes 4 inches tall, with fondant rolled to ⅛ inch (3 mm) thick.
| Round cake | Square cake | Grams | Pounds |
|---|---|---|---|
| 6-inch | 5-inch | 600 g | 1.3 lb |
| 7-inch | 6-inch | 750 g | 1.7 lb |
| 8-inch | 7-inch | 900 g | 2.0 lb |
| 9-inch | 8-inch | 1 kg | 2.2 lb |
| 10-inch | 9-inch | 1.2 kg | 2.6 lb |
| 11-inch | 10-inch | 1.5 kg | 3.3 lb |
| 12-inch | 11-inch | 1.7 kg | 3.7 lb |
| 14-inch | 12-inch | 2.5 kg | 5.5 lb |
| — | 14-inch | 2.7 kg | 6.0 lb |
Note: These are approximate quantities and include extra fondant for rolling, covering, and trimming. Taller cakes may require more.
Frequently asked questions
Any excess fondant can be stored in an airtight container for up to 2 months at room temperature. Also, you can keep it in the fridge for up to 5 months or in the freezer for up to a year. And, if frozen, thaw in the fridge for a day before thawing on the counter for 2 to 3 days.
Yes. Both work well. Mini marshmallows melt a little faster, but regular marshmallows give the same result. Just weigh them rather than measuring by volume.
Vegan marshmallows use different gelling ingredients, so they may melt and behave differently. I haven’t tested this particular recipe with vegan marshmallows, so I can’t guarantee the same results.
No. Regular marshmallows already contain gelatin, so you don’t need to add any extra gelatin to this recipe.
Vegetable shortening helps prevent sticking and keeps the fondant pliable. You can use a little neutral-flavored oil in a pinch, but the texture may be slightly different.
Yes. Gel food coloring works best because it adds concentrated color without too much liquid. You can knead the color into finished fondant or add it to the melted marshmallows when making a large batch of one color.
Yes, but marshmallow fondant is naturally softer than gum paste. For decorations that need to hold their shape, knead in a little CMC powder and allow the decorations to dry thoroughly.
About ⅛ inch (3 mm) is a good starting point. Roll it evenly so it stretches over the cake without becoming too thin and tearing.
Yes, fondant contains all edible ingredients and is definitely edible. And, it is sweeter than most other frostings.
However, often fondant is used for just decorative purposes. So, if a cake decorator says the fondant is not edible she has probably used some non-edible ingredients like metallic silver or gold dust.
I recommend using gel food coloring rather than liquid colors because gels are concentrated and won’t add too much moisture to the fondant.
For small amounts, add a little gel color to the finished fondant and knead until the color is evenly distributed. Start with a small amount and add more as needed.
If you’re making a large batch in one color, you can add the food coloring to the melted marshmallows before mixing in the powdered sugar. This makes it easier to achieve an even color without all the extra kneading.
For deep colors like red, black, or navy, make the fondant ahead of time. The color often deepens as it rests, so you may need less coloring than you think.
I recommend covering a cake with fondant 1 to 2 days before serving. This gives you plenty of time to decorate without rushing. Make sure the cake is properly filled and frosted before covering it with fondant.
Store fondant-covered cakes in a cool, dry room, away from direct sunlight and humidity, provided the filling and frosting are safe at room temperature.
If your cake contains perishable fillings or frostings, such as whipped cream, cream cheese, or custard, it must be refrigerated. Place it in a cake box to help protect it from moisture. When removing it from the refrigerator, allow it to come to room temperature in the closed box to minimize condensation.
For the best taste and texture, I recommend serving fondant-covered cakes within 2 to 3 days of decorating, provided the cake and filling are suitable for that storage period.
Fondant helps protect the cake from drying out, but it doesn’t extend the food-safe shelf life of the cake or its fillings. Always follow the storage requirements of the most perishable ingredient.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Hi! Thank you for the wonderful recipe! I made the fondant today and I think it turned out well (still resting waiting to be used). I’m planning on making a cake ahead of time and covering it with this marshmallow fondant(no color). Would I be able to store the mmf covered cake in the fridge or would the condensation ruin the cake? Thank you!
Hey Christie. I keep my fondant covered cakes in the fridge often. If you live in hot humid weather than in summer the condensation does make the fondant soft and sweaty when you take it out of the fridge. So you have to let it rest and dry off before you continue to decorate.
I’m looking forward to making this for my grandbaby’s birthday party this weekend. I was wondering if coconut shortening could be used in place of the vegetable shortening? If so, will the measurements remain the same?
Yes, Julie, coconut shortening should work just find – the same amount.
Hi! In the ingredients, 800 grams of powdered sugar is 6-7 cups and in the method, 700 grams is 3 cups… I guess something’s wrong. I’ll guesstimate it 😉
aha… Thank you for bringing it to my attention Julie.. Just corrected the type error. Thanks
Hi veena, can I use butter or margarine instead of vegetable shortening?. Coz its difficult to find vegetable shortening over here in Sri Lanka
Nazreena.. veg shortening is dalda? ghee? Fortuna brand? things you use to cook!! I’m quite sure you get veg shortening just like in India. Yes, you can use margarine. It has high water content so you may need to use less.
My 10 year old daughter is about to try this recipe for a very special cupcake order she is putting together. Fingers crossed, this looks like something she can handle with no problem and will give her the confidence to not only use fondant on cupcakes (cutting out letters and stars) but to maybe decorate a fun cake
Thank you Dawn! 10 year old? Wow! That’s awesome. I’m sure she will love this. Kids love marshmallows
I am planning to make a shopkins cake for my kids birthday.how much of the fondant will u be needing to make two tier cakes with four am all characters and one cupcake sort character…..I am not a cake decorator so can’t estimate the batches I need to make. in addition can you please tell me from where I can get black gel color?
Asma. The quantity of fondant you need will actually depend on how thick you roll the fondant. If I was to do this project this batch of fondant would be just fine for me. If you roll it thicker you may need more. You can find black gel color at any cake decorating supply store. Also if you need black perhaps you can try the Marshmallow Chocolate Fondant and then color that back. It will give you better results.
i’m excited to try this.?
Let me know how it goes Dyna
Thanks for sharing the recipe of marshmallow fondant cake. My child asked me to prepare the marshmallow fondant cake in home.So i was searching in the internet so i found your cake recipe so i will prepare in home. For this weekend.
Thank you Rags. Happy to hear that you found this recipe and tutorial useful. Feel free to ask any questions Thanks
Hi Veena. I made your delicious marshmallow fondant, but I wasn’t paying attention and poured in too much Icing sugar… Fortunately, it’s absolutely delicious… Unfortunately… It has no stretch… Any advice on how to save it? Or should I just start over?
Ah… I’ve done that once.. not sure how it looks at your end so this may or may not work for you. I made another (2nd) batch with much less powdered sugar – a very sticky mess. I heated my 1st batch (stiff one) for a few seconds so it was soft and I mixed the two together. I did not add too much powdered sugar – I put it in a ziploc bag and let it rest.
A few hours later – I kneaded it and it was perfect. Now I cant’ be sure it will work with yours as well but if you want you can try!
This is definitely the best marshmallow fondant recipe. Made it last week and it is so elastic and so easy to work!! I could lift it up with my hand and it did not fall apart, which was the first for me. Thank you!
Thank you so much Aqik. Glad to hear you think so. Happy to hear you had success with this recipe. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Thank you for this recipe. I made it twice already and it was perfect! I love how stretchy it is. This time I made mine with pink strawberry flavor and loved how the color and flavor turned out.
Thank you so much Ed. Strawberry color and flavor sure sounds wonderful. Happy to hear you had success with this recipe/tutorial. Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks