Marshmallow Fondant
Soft, pliable homemade fondant from mini marshmallows, powdered sugar, and shortening—easy to knead, roll, and tint for cake decorating.
Equipment
- microwave-safe bowl
- rubber spatula
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Rolling Pin
- Plastic wrap
- Clean surface or silicone mat
- Shortening or cornstarch
Ingredients
- 4 cups mini marshmallows
- 2 tablespoons water
- 4 to 5 cups powdered sugar, sifted
- 1 tablespoon shortening plus more for kneading
- food coloring or flavor extract optional
Instructions
- Grease a microwave-safe bowl; add marshmallows and water.
- Microwave in 30-second bursts, stirring between, until melted and smooth.
- Mix in about 3 cups powdered sugar with a spatula.
- Grease hands and surface; turn dough out and gradually knead in more sugar until soft and not sticky.
- Wrap tightly in plastic and rest at least 30 minutes. Roll out with pin dusted in cornstarch before covering cake.
Notes
Store airtight at room temp up to 2 weeks. If stiff, microwave a few seconds and knead. Add gel colors sparingly; knead in shortening if cracking.
Nutrition
Calories: 160kcal | Saturated Fat: 0.8g | Sodium: 10mg