Easy Homemade Marshmallow Fondant
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. This simple and easy recipe uses only three ingredients and has an incredible stretch. As a result, covering a cake becomes easy peasy.
You are probably wondering why I use another fondant recipe when I have the best Homemade Fondant Recipe already. Well, I do love that recipe! In fact, it’s my absolute favorite along with my homemade vegetarian fondant recipe.
But, when you are in the cake decorating business you want to give your customers more options. The first time I made my own mmf was when I had a customer who said: “I only like marshmallow fondant and nothing else”. And, I had no problem making it. Moreover, I kinda liked the smell and the kids loved the taste. But, it needed a bit more work on the recipe.
So, after several trials, I created this formula that works for me every single time. It’s just the right balance of marshmallows, water, and vegetable shortening.
Why make this fondant?
- It has the perfect texture and is a dream to work with. Even if you are a novice or a cake decorate you will enjoy using this recipe over and over again.
- Also, kids will love to eat it because it tastes like marshmallows.
- And the great thing about this fondant is that it has good elasticity.
- In addition, unlike store-bought fondant, due to good elasticity, you can roll this out really thin.
- And the best part is that it has a long shelf life. Leftovers can be but in plastic wrap and in an air-tight container. In fact, it will keep on the counter for a month and in the refrigerator for 3 months or in the freezer for up to a year.
- You can use this fondant for cakes, cupcakes as well as cookies. And yes, you can use them for your regular shaped celebration or wedding cakes, or novelty cakes.
- And you can also add cocoa powder to make chocolate marshmallow fondant.
Ingredients and substitutes
- Powdered sugar – Also known as confectioners sugar or icing sugar. You want to use 10x, well-sifted powdered sugar to prevent a lumpy fondant. Ideally, cane sugar will give you a better smoother fondant while fondant made from beet sugar can be grainy.
- Water – it is best to use water to make the marshmallows a nice soupy consistency. I have not tried it with anything else.
- Flavorings – I am using clear vanilla extract to ensure my fondant is white. You can also. use other flavorings such as almond, rose, orange, etc.
- Marshmallows – I have used large size marshmallows because that’s what I get but smaller marshmallows will melt quicker
- Vegetarian marshmallow fondant – I believe we can find vegetarian marshmallows these days. So, if you looking for a vegetarian option, you might want to look for these. However, I have not tried making fondant with these so can’t give you any tips at this time. Perhaps later I will try it and let you know how it turned out.
- Vegan marshmallow fondant – Yes, you can make this a vegan recipe very easily by just using vegan marshmallows. The process is the same as below.
In fact, I have used this batch of marshmallow fondant to make the bottom tie of this Pokemon Cake. I also use this cake for the video tutorial on how to get straight sharp edges on fondant.
Step-by-step: Marshmallow fondant recipe
- Smear a large microwave-safe bowl with a thin layer of shortening. Place marshmallows in the bowl.
Pro tip – smearing the vegetable shortening in the bowl will prevent the marshmallows from sticking. - Pour the water all over the marshmallows. Melt marshmallows in the microwave on high for 60 to 90 seconds at 30 second intervals
Pro tip – the marshmallows will still hold their shape even when melting until you stir. So don’t overheat them. - It will be a soupy sticky mixture. Add the vanilla extract and about 3/4 of the powdered sugar and combine with a wooden spoon. Then transfer the mixture to the working surface dusted with powdered sugar.
Pro tip – If you do not want to knead by hand, you can also transfer this mixture to a stand mixer with the dough hook.
- Next, transfer the mixture to a greased surface counter and knead the fondant with the remaining veg shortening and powdered sugar as needed. Grease your hands with vegetable shortening makes it easier to work.
Pro tip – If possible do not add too much of the powdered sugar at this point as it will stiffen when the gelatin sets. You want the fondant to form a dough but not be too dry. A little sticky is ok too. - Divide fondant into two. Place in a storage bag then in a container to prevent drying
- Divide into two portions and place each in a zip-lock bag. And seal well.
Pro tip – fondant is sugar so it dried very easily. If it forms a crust it will give you are very grainy fondant. So, make sure to always keep it double wrapped in a plastic then storage bag or plastic then container. - Leave in the refrigerator overnight or at least 4 hours.
Pro tip – it is important to let the fondant rest because this gives the gelatine time to set and become elastic. Once set you can store it at room temperature.
Don’t have a microwave?
I know, I always take it for granted that everybody has a microwave. Sorry!
However, if you do not have a microwave you can still melt the marshmallows using a double boiler method, just like you melt chocolate. But, do not put the marshmallows on direct heat as it may break down the elasticity in the gelatin (I think). So, to make your own double boiler:
- Place a soup pot or saucepan with some water.
- Let the water come to a boil then lower the heat to a simmer.
- Then, find another bowl that is big enough to sit over the pot of boiling water pot but without touching the water.
- Next, place the marshmallows in the top bowl.
- Keep the heat on low and let the marshmallows melt slowly.
- When melted, don’t forget to switch the heat off.
How to use this fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable.
Pro tip – if the fondant is hard you can warm it in the microwave for 10 seconds but making it too warm will result in a too soft fondant that is difficult to handle. - It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.
Pro tip – the elasticity of your fondant is dependent on the quality of your gelatin and the amount of powdered sugar used. - Lightly dust your counter with mix of powdered sugar and cornstarch and roll the fondant using a rolling pin. ( I like to make a pouch using a sock or stockings and filling it with equal amount of corn starch and powdered sugar)
- You can see me use my homemade marshmallow fondant in my video – Pink Tree Trunk Cake with the Baby Booties and Baby shoe cake toppers. It’s obviously perfect for novelty cakes.
- I used this fondant on the bottom of my Pokemon cake. Yes, you can also use it to get nice sharp edges on your round cakes. It works beautifully.
- In addition, you can use it for your figure modeling, adding a bit of CMC just as you do with regular fondant. Add 1 tsp CMC or tylose to every 250 grams of fondant. Knead well, then go ahead and make your sugar creations and toppers like these baby booties and baby shoes. In addition, read my 14 tips for working with fondant.
Notes
- If you already know the flavor and color of the fondant you need, buy marshmallows in that color or flavor. For example, buy pink strawberry flavor marshmallows if you need a pink fondant. Then, you can omit the color or flavor to the recipe above.
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer. However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, and then in an airtight container to ensure it does not dry out.
- Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more. And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake
- White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige). Also, use veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Fondant covered cakes
- How far in advance can you cover a fondant cake? A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
- How to store fondant cakes? – At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
- How long do fondant cakes keep? The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
How much fondant do I need for my cake?
The chart below is based on 4-inch tall cakes. For shorter height you will need less and tall cakes will obviously need more.
Having said that, this presumes rolling fondant closer to 1/8″ thickness. If you roll fondant too thick closer to 1/4″ inch thick you will need more.
| Round | Square | Metric | lbs | OZ |
| 6-inch | 5-inch | 600 g | 1.3 lbs | 18 oz |
| 7-inch | 6-inch | 750 g | 1.6 lbs | 20 oz |
| 8-inch | 7-inch | 900 g | 2 lbs | 24 oz |
| 9-inch | 8-inch | 1 kg | 2.2 lbs | 30 oz |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs | 36 oz |
| 11-inch | 10-inch | 1.5 kg | 3.4 lbs | 40 oz |
| 12-inch | 11-inch | 1.7 kg | 3.7 lbs | 48 oz |
| 14″inch | 12-inch | 2.5 kg | 5.5 lbs | 72 oz |
| 14-inch | 2.7 kg | 6 lbs | 108 oz | |
How do you color fondant
I have shared two detailed posts related to fondant one was 14 must-know tips for working with fondant and the other is How to color fondant. In addition, I’ll also give you a few important tips here. But, if you are new to fondant, you may find those useful.
- First, always use edible gel food coloring to color the fondant. Because they will not make your fondant too soft in-consistency since they are very concentrated in color.
- And, if you don’t have food color gels – you can also use liquid color at the beginning of the recipe while reducing the original quantity of liquid in the recipe.
- Food color gels will intensify over time. So, if you color it ahead of time – make it one shade lighter and keep it for a few days. That way, you won’t have to add more white or use too much color gel.
- Also, color gels can dye your hands. So, it’s best to use gloves when coloring fondant. In addition, rubbing veg shortening on your gloved hands also helps. However, I find that working with gloves is not easy, especially with sticky fondant. So, I work with fondant by just rubbing my hand with vegetable shortening, and then washing them clean with a cream-based detergent.
No posts
Frequently asked questions
How long will this marshmallow fondant keep?
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.
How thick should I roll marshmallow fondant?
The fondant needs to be rolled between 1/4 to 18 inches. Too thick will crack the fondant around the edges and too thin will tear the fondant around the edges. Plus, no one wants to eat a thick layer of sugar on top of a cake.
Is fondant edible?
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.
The Best Homemade Marshmallow Fondant
What could be better than a fondant that tastes like candy and smells of marshmallow? This homemade marshmallow fondant recipe is a must-have for kids' cakes. This simple and easy recipe uses only three ingredients and has an incredible stretch. As a result, covering a cake becomes easy peasy.
Video
Ingredients
- 16 oz (450 g) Marshmallow
- 4 tbsp Vegetable shortening
- 2 lb (900 g) Powdered sugar (more or less)
- ¼ cup (4 tbsp) Water
- ½ tsp Vanilla extract or Rose or Almond
Method
- Smear a large microwave-safe bowl with a thin layer of shortening. Place marshmallows in the bowl.4 tbsp Vegetable shortening
- Pour water all over the marshmallows. Melt marshmallows in the microwave on high for 60 to 90 seconds at 30-second intervals.16 oz Marshmallow, ¼ cup Water
- It will be a soupy sticky mixture. Add the vanilla extract, and about 3/4 of the powdered sugar. Then transfer the mixture to the working surface dusted with powdered sugar.2 lb Powdered sugar, ½ tsp Vanilla extract
- Next, transfer to a greased surface counter knead the fondant with the remaining veg shortening and powdered sugar as needed.
- Divide fondant into two. Place in a zip-lock plastic bag then in a container to prevent drying
- Divide into two portions and place each in a zip-lock bag. And seal well.
- Leave in the fridge overnight or at least 4 hours.
How to use fondant
- Take the fondant out of the fridge and leave it at room temperature. When ready to use knead it until it is smooth and pliable.
- It is best to use vegetable shortening to knead the fondant. However, if it is still quite sticky you can add powdered sugar.
Notes
- If you already know the flavor and color of the fondant you need, buy marshmallows in that color or flavor. For example, buy pink strawberry flavor marshmallows if you need a pink fondant. You can then omit the color or flavor to the recipe above.
- Storing fondant – Fondant can be stored in a cool dry place away from heat and sunlight for up to 4 weeks at room temperature. And, you can also keep it for up to six months in the fridge and up to 2 years in the freezer. However, make sure to always wrap the fondant well in cling wrap first, then place it in a ziplock bag, then in an airtight container to ensure it does not dry out.
- Fondant is too hard? Thaw the fondant in the fridge for 10 seconds so you can knead it. Then, add a teaspoon or two of glycerin to help soften it. Next, add vegetable shortening and knead it some more. And, if this still does not work, it’s best to use this fondant for decorative purposes and decorations. And, make a fresh batch for covering the cake
- White fondant – If you need a white fondant, I recommend you use white-colored gelatin (unlike Knox which is almost beige), and veg shortening instead of butter (because veg shortening is white while butter is yellow).
- Dairy-free fondant – Also, if you want to make this parve or non-dairy, use non-dairy liquid creamer and veg shortening instead of butter.
Fondant covered cakes
- How far in advance can you cover a fondant cake? A basic chocolate or vanilla cake with buttercream or ganache can be covered in fondant 2 to 3 days ahead and left at room temperature. And, if the cake has any perishable filling or frosting it must be kept in the fridge.
- How to store fondant cakes? – At room temperature! Leave a fondant-covered cake in a cool dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge.
- How long do fondant cakes keep? The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Troubleshooting & tips
If you are new to working with fondant you may find this article, 14 tips for working with fondant, useful. It answers many of your fondant questions. For example:
- Why is my fondant cracking?
- What to do if my fondant is too soft?
- What to do if my fondant is too dry?
- Why is my fondant sweating?
- Why is my fondant tearing?
- My marshmallow fondant is too hard what can I do?
No posts
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
In your printed recipe, there is no call for additional gelatin other than what’s inside of the marshmallows. I didn’t realize you even had to put in gelatin until I started reading to figure out why it wasn’t working and you were talking about the different kinds of gelatin like Knox. So you might want go back and add the gelatin into your recipe.
There is no gelatin in this recipe, Laurina. The gelatin is in the marshmallows! Not all gelatin are the same, so you need to find a good quality marshmallow. Please do not add gelatin it might now work as it is supposed to.
Thank you for sharing this fantastic fondant recipe. it is so easy and quick. just what a working Mom needs.❤️
can I use my homemade marshmallows for this
I dont’ know actually, I have not tried using homemade marshmallows in this fondant recipe.
I’m going to be making a cake for my 10 year old son (turning 11) next week. Any idea how much fondant I should make for a sphere that’s 10 inches in diameter? Basically I’ll need to roll the fondant out to a circle that’s 32″ to cover it. A safe amount would be fine, I just don’t want to under do it. Please help.
It depends on how thick you roll the fondant, Greg. I’d suggest making double this recipe. So you will have some leftovers for decorations. Happy Birthday to your son.
Thank you Veena! I’ll start with 2x I was reading you should roll a fondant out for a sphere a little thicker (so maybe I should do closer to the 3x?) and aim for thicker than 1/8″. Thanks for your quick reply! 🙂
Hi there, I read all the way through the recipe and noticed gelatin/gelatine was mentioned more than once. However it is not listed as an ingredient. Is it missing from the ingredient list? Thanks!
Julie, marshmallows are made with gelatin and that’s what we are working with indirectly here. IF you add excess powdered sugar you won’t get a good stretch on the fondant. I hope that makes it clear. There is no additional gelatin in the recipe.
I am doing a Styrofoam cake for a wedding. I’m thinking this would be a cheaper option. but will it harden up like store bought fondant? (I need it to)
Fondant does not harden like royal icing, but it will dry! It really depends on the weather – if you have hot dry weather, it will dry faster and humid weather will take a bit longer.
Hi Veena…can we substitute vegetable shortening with cocoa butter?
No. They are not the same thing. You can use regular butter instead of vegetable shortening.
Hello
Can I use Stork or something else instead of vegetable shortening? I am in the UK and the only few on the market are palm oil based (which is really bad for you..)
Thank w
Yes, you can use stork or any vegetable shortening available. Thanks
Hi there!
Great fondant recipe! I’m trying to make fondants for the first time and I notice that homemade fondant seems to be just comparatively stickier than the commercial stuff. I don’t want to keep adding sugar so I stopped at the recipe amount, but I still have trouble rolling it out and having it not stick to everything. I ended up adding a tiny amount of tylose powder to the last batch, like 1/8 tsp, maybe a little less, for 250g of fondant. It seemed to work like a charm and it ended up exactly the texture and workability of commercial. I’m a little suspicious about it though, because it doesn’t seem like it appears in any recipes and no one seems to suggest it for dealing with stickiness so maybe there is a problem with using tylose powder I don’t see? Or maybe it would be better to use cornstarch or powdered sugar when rolling out to manage the stickiness situation?
Hey Jessika. Tylose also knowns as CMC is edible gum which when added to fondant can make the fondant hard. But in your case it’s just 1/8 tsp so you should be ok. It is ok to add a little powdered sugar to make the dough more pliable but I usually recommend that only after the fondant has rested. This way the gelatin in the marshmallow has time to do its job. If it is still soft and sticky after that, it’s ok to add a little more powdered sugar. I hope that helps.
I was wondering if I can use a regular granulated sugar instead of confectioners to accomplish more of an ivory color? I’m making a pancake cake. I am not gong to use any artificial dyes or gels and cannot get to the store to buy other ingredients.
You can not make the fondant with granulated sugar. It will not be a dough. And if you add granulated sugar to the powdered sugar it will be a very grainy fondant. You can make some caramel color yourself with browned sugar (no butter or cream) and add a few tablespoons of that when making your fondant. Hope this helps.
Hi, I wanted to know if this is good for only making figurines to decorate a cake, will it hold? Also, does it retain black/red colors?
Hey LT, You can make figures with it is you add edible gums like tylose or CMC – Yes, you can use red or black colors on this fondant. For black, it would be better to start with chocolate fondant. Then add black color.
A delicious fondant and would definitely try this again. Things I would certainly emphasize to those wanting to try this recipe is total patience when you’re first trying to get the mixture to form. It took me a long time to get it to the right texture to be able to handle it. One tool I totally recommend that isn’t mentioned but I saw it quickly in the video is the plastic bowl scraper!!! I used mine continuously to help me knead the fondant. The fondant would still stick at times regardless of powder sugar so the scraper really helped grab it well without the use of my fingers. This is great especially for the beginning stages when it’s still too sticky to fully handle. It takes a while to be able to get to the point to being able to handle it into a ziplock. Rolling it out in the final stage was tough and next time I may go heavy with the sugar right away to roll it so not get it stuck to the counter. I felt like I didn’t put enough done at first and after I rolled it it would get stuck. This took me a long time to finally get it, probably an hour at least. This recipe really was simple ingredients wise but requires a lot of patience if you want to see through to the end.
Thank you, Stephanie. Not sure if this could be why you used a lot more sugar. If the melted marshmallows are very hot it tends to use a lot more sugar too. As long as it is smooth, elastic, and pliable – great. Thanks for the feedback.
Oh so once out of the microwave after I mix together to melt all the marshmallows, I should let the bowl cool down a bit before adding powdered sugar?
Yea not so sure why it was taking so long. I just stuck with it and eventually it all worked out! Thank you!
Stephanie. Well, marshmallows are very delicate so usually, you should not overheat them. They hold their shape well even after melted which can be misleading.
Hi Veena, at what point do you add food coloring to your marshmallow fondant?
Olga, you can add color at any time you want. At the beginning or after the fondant is ready. Just make sure to use gel food colors, not water-based colors. You can even use colored marshmallows to make pre-colored marshmallow fondant.