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?
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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.
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.
thanks for clarifying! can you update the recipe to clarify that when you mention gelatin that you are referring to the gelatin in the marshmallows?
Thank you KDN
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.