Marshmallow Fondant Recipe

Making fondant at home doesn’t have to be complicated or pricey.

I love using marshmallows—they melt down so smoothly and the dough is soft, easy to handle, and honestly, just fun to work with.

You can whip up marshmallow fondant at home with just a few ingredients and a bit of kneading.

Let me show you how I mix, roll, and shape this fondant so decorating cakes or cupcakes feels way less intimidating. The texture and flavor are so much better than most store-bought stuff, and it’s become a go-to for simple cake decorating.

This recipe lets you tweak the flavor, color, and texture, so your desserts end up looking polished and tasting sweet without a ton of extra work.

Marshmallow Fondant Recipe

I usually make this fondant when I need a smooth, easy-to-shape cake covering. The ingredients are basic, and after a few careful steps, I get a soft, flexible dough that rolls out beautifully.

Equipment

• Microwave-safe bowl for melting marshmallows.
• Rubber spatula to stir and scrape the bowl clean.
• Measuring cups and spoons for accuracy.
• Sifter or fine mesh strainer to remove lumps from the powdered sugar.
• Rolling pin to flatten the fondant evenly.
• Plastic wrap to keep it from drying out.
• Clean surface or silicone mat for kneading.
• Shortening or cornstarch to prevent sticking while working.

I keep everything close by before I start. Once those marshmallows melt, you’ve got to move fast since they cool down quickly.

Ingredients

• 4 cups mini marshmallows
• 2 tablespoons water
• 4 to 5 cups powdered sugar, sifted
• 1 tablespoon shortening, plus extra for kneading
• Optional: food coloring or flavor extract

Mini marshmallows melt faster and more evenly, so I always reach for those. The shortening makes the fondant smooth and helps prevent cracks.

If I’m adding color, I knead in gel food coloring at the end. Powdered sugar gives the structure, so I just add it a bit at a time until the texture feels right.

Instructions

• Grease a microwave-safe bowl and toss in the marshmallows with water.
• Microwave in 30-second bursts, stirring after each until everything’s melted.
• Mix in 3 cups of powdered sugar using a spatula.
• Grease your hands and work surface, then turn the dough out.
• Gradually knead in more sugar until the fondant feels soft but not sticky.
• Wrap it tightly in plastic wrap and let it rest for at least 30 minutes.
• Roll it out with a pin dusted in cornstarch before covering a cake.

I stop adding sugar as soon as the dough stretches without tearing. If it starts to crack, I knead in a bit of shortening to fix things up.

Notes

I always stash leftover fondant in an airtight bag at room temperature—it keeps for about two weeks. If it gets hard, I just microwave it for a few seconds and knead until it’s smooth again.

Humidity really changes how much sugar I need, so I go slow and adjust as I go. Don’t dump in too much sugar, or you’ll end up with stiff fondant.

For flavor, sometimes I add a splash of vanilla or almond extract. Gel colors work best since liquid ones can make the fondant sticky. Keeping it wrapped between uses keeps it soft and easy to roll.

Tasting Notes

Right away, I notice the marshmallow fondant tastes sweet and mild—it’s not overpowering at all. The sugar flavor comes through, but honestly, it doesn’t hit my tongue in that heavy or sticky way some fondants do.

When I roll it out, the texture feels soft, smooth, and flexible. It stretches easily and doesn’t tear, so covering cakes is actually kind of fun. After a few minutes, it firms up just enough to keep its shape, which is honestly pretty satisfying.

I like that the fondant gives off a slight vanilla scent from the marshmallows. That subtle vanilla? It pairs nicely with most cake flavors—chocolate, vanilla, or even red velvet.

When I taste it with frosting or cake, it blends in instead of taking over. The fondant adds a touch of sweetness and a polished look, but doesn’t mess with the cake’s flavor balance.

If I store it right, it stays soft and easy to work with for a few days. The taste doesn’t really change—sweet, simple, and pleasant.

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