How to make homemade marshmallow fondant, a delicious marshmallow fondant recipe as an alternative to traditional fondant. Scroll to the end for a printable recipe and video how-tos.
how to make marshmallow fondant
Marshmallow fondant is a fantastic alternative to traditional fondant. While I’ve always proclaimed the virtues of store-bought fondant (it’s ready made and easy to use), I’m not fond of the taste.
So finally…. I tried my hand at this homemade marshmallow fondant recipe. I’ll likely never give up store-bought, but I’ll admit, marshmallow fondant is easy to make, easy to use, and did taste better.
I still find fondant too sweet for my taste, but I can’t begrudge the stuff. It is made of sugar and marshmallows after all. (This recipe was originally posted March 2010 and updated May 2019.)
fondant vs. buttercream frosting
In my years of blogging about cookie decorating and other fun food craft, and interacting with other bakers and cookie decorators and cake decorators, it’s clear that in taste tests, buttercream frosting usually wins over fondant. I’m not sure it’s even the taste, necessarily, but the texture that I prefer.
(For a great buttercream frosting recipe, click here.)
However, for the decorating potential, fondant just can’t be beat. The smooth, perfect surface, the moldability, the versatility, it really is essential.
For the best of both worlds, I often decorate cakes and cupcakes with buttercream frosting and add fondant toppers in small amounts, for example, as I did with these rainbow cupcake toppers.
Another fondant alternative is frosting clay, which is essentially buttercream frosting with extra confectioner’s sugar until it’s the consistency of fondant.
However, while frosting clay is great for little decorations, it has too much grease to work for rolling out and covering treats.
how to make easy marshmallow fondant:
you will need:
2 cups mini marshmallows (4 ounces)
2 to 3 tablespoons water
2 teaspoons vanilla extract
1 pound confectioner’s sugar (about 3 1/2 cups)
pinch of salt (optional)
Crisco or vegetable shortening
what to do:
Grease a microwave safe bowl with Crisco.
Pour the marshmallows in the bowl. Pour 2 tablespoons of water and the vanilla extract over the marshmallows. Heat in microwave for 30 seconds.
Stir well, using the residual heat to fully melt the marshmallows. If needed, microwave for an additional 15 seconds. Stir until the mixture is fully melted, smooth, and runny.
Grease the bowl of a standing mixer and grease the flat beater with Crisco. (If you don’t have a standing mixer, a large bowl and electric hand mixer will work too.)
Add the confectioner’s sugar to the bowl. With the mixer on low, pour the marshmallow mixture into the confectioner’s sugar and blend very well.
If the mixture is very dry, add an additional tablespoon of water. If desired, add a pinch of salt (this helps cut the sweetness). Continue mixing until a dough forms.
If you added too much water, add additional confectioner’s sugar, 1/4 cup at a time, until desired consistency is reached.
Knead briefly on a surface dusted with confectioner’s sugar. Wrap in plastic wrap and let set for an hour or overnight.
Store marshmallow fondant wrapped in plastic wrap and in a sealed container for four months.
how to color fondant
Simply take about an egg size wad of fondant, add a few drops of coloring (start with one or two and add more as desired), and knead very well.
A warning if you have an event to attend where non-stained hands are important: Your hands will get stained. You can use the concentrated pastes from the craft store, though I prefer Americolor soft gel pastes food coloring. The colors I used here are: Electric Green, Sky Blue, Orange, and Electric Pink.
TIP: The fondant should be pliable and easy to handle. If it gets too sticky, let it rest at room temperature for 15 minutes or so, and dust your hands with confectioner’s sugar.
how long will fondant last?
Store marshmallow fondant wrapped in plastic wrap and in a sealed container. Keep in a dark place (such as a pantry) for up to four months.
will marshmallow fondant dry hard?
Marshmallow fondant, similar to store-bought fondant, will stiffen if left at room temperature enough to add decorations or to even write on with food coloring pens.
However, it will not dry solidly, as does gum paste. For large sculpted decorations, it’s best to use gum paste. Marshmallow fondant is great for covering cakes, cookies, and cupcakes, and for molding small 3D decorations.
Help! My fondant is too sticky!
Humidity can be the culprit, so make sure your work space is cool and run a dehumidifier, if needed. You may also let the fondant sit at room temperature for 15 to 30 minutes to stiffen, and dust your hands and work space with confectioner’s sugar or corn starch.
Help! My fondant is too hard!
If you left your fondant out too long and it is too hard and no longer pliable, place the fondant in a bowl and microwave for 5 to 10 seconds only. Add additional 5 second intervals if needed.
homemade marshmallow fondant
Homemade marshmallow fondant is a delicious alternative to store-bought fondant.
Ingredients
- 2 cups mini marshmallows (4 ounces)
- 2 to 3 tablespoons water
- 2 teaspoons vanilla extract
- 1 pound confectioner's sugar (about 3 1/2 cups)
- pinch of salt (optional)
- Crisco or vegetable shortening
Instructions
- Grease a microwave safe bowl with Crisco.
- Pour the marshmallows in the bowl. Pour 2 tablespoons of water and the vanilla extract over the marshmallows. Microwave for 30 seconds. Stir the mixture until it's very smooth and runny, using the residual heat to fully melt the marshmallows. If needed, microwave for another 15 seconds.
- Grease the bowl and flat beater of a standing mixer. (If you don't have a standing mixer, a large bowl and electric hand mixer will work.) Add the confectioner's sugar to the bowl. Turn the mixer on low and pour marshmallow mixture into the sugar
- Blend until a dough forms. If the mixture is very dry, add another tablespoon of water.
- If the mixture is too wet, add confectioner's sugar, 1/4 cup at a time, until desired consistency.
- Knead briefly on a surface dusted with confectioner's sugar. Wrap in plastic and let sit about half an hour to overnight.
- Color, mold, roll out!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 222Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 22mgCarbohydrates: 53gFiber: 0gSugar: 50gProtein: 0g
what can I make with marshmallow fondant?
Here are a few ideas:
- gerbera daisy cookie pops
- bug cupcake and cake toppers
- weather-themed cupcakes
- watercolor flower cookies
- vegetable garden cookies
- camera cookies
the decorated cookie says
yep! Should be plenty smooth for painting. After topping whatever you're topping, I'd let it sit at room temperature for a few hours to stiffen though, before painting.
Jenni Price illustration says
Thanks so much for answering my question! I've got all the stuff to give marshmallow fondant a try! Thanks again!
canvas prints says
My kids are going to love these, deliciously colourful!
yolly says
hi, we don’t have microwave at home…is there any other way to melt the marshmallow? i’d love to give this a try….thanks a lot
meaghanmountford says
Hi Yolly,
Yep! You should be able to use a double boiler, just stir constantly. Instead of a double boiler, I set a stainless steel bowl on top of a gently simmering ban of water. I even prefer it that way sometimes! When you transfer to a bowl for mixing, just make sure to grease the bowl and the beaters well with Crisco. Hope this helps, thanks!
Tracy Cornell says
I have a question: does this harden? Sorry if that’s a dumb question, but I have never played with fondant before!
Thanks! 🙂
meaghanmountford says
Hi Tracy, not a dumb question at all!! The opposite. So the opposite (actually, have a little section in my book exactly on this). Fondant is a kind of bizarre texture, PlayDoh like. Left to dry, it will stiffen enough to handle, pack, ship, etc. if it sets a few hours. It won’t dry rock hard like gum paste though. And the surface stiffens well enough to decorate. You can paint with food coloring, use edible writers, etc. on the surface easily.
KelliT says
My mind has been running crazy w/ ideas ever since I discovered your site. I love your ideas & you are so crafty! =) Thank-you for sharing your knowledge with all of us. I’ve always been scared of fondant, but I am ready (& excited!) to try this MM fondant. How long will it last, & should it be refrigerated? I’d like to experiment now & use some on my daughter’s b-day cake in a couple weeks. Would it last?
meaghanmountford says
Hi Kelli,
Thanks so much! MM fondant does last quite a while and a couple weeks should be fine. But it can dry out easily, so wrap it super duper well. I wrap in SAran wrap, then TWO freezer-safe Ziplocs, kept at room temperature. If it gets a little stiff when you go to use it, keep kneading it and the warmth of your hands should help to get it pliable again. Another note since this is your first time working with it, it should be EASILY pliable. The flip side of dry fondant is sticky fondant. If it gives you least bit of trouble, it’s too sticky, and let it sit uncovered at room temp til it’s EASILY pliable. I use plenty of confectioner’s sugar on my hands if it’s sticky (even if it makes it look dusty, you can wipe it off later).
Good luck!
nikki says
try using marshmallow creme that jet puff stuff from store then add vanilla and dyes it cuts half the work out works great
Tammy Mashburn says
I have only used the Satin Ice brand of fondant for cakes. I was this and am super excited about it. I live in Florida is this just as easy to roll out and use like Satin Ice and also does the humidity effect. Thanks
meaghanmountford says
It is, Tammy, though you may need a bit more confectioner’s sugar. Satin Ice is the best brand, so this may be just a wee bit less malleable than the fondant. I’d start with small cakes and see if it works for you. Also, during out crazy humid summers, I’ll sometimes run a fan in the kitchen to try and help.
deodile says
I have been searching high and low. I found the same recipe you have here. Yes it’s a bit sweet but taste alot better than the box stuff. There are also other types you can make with out marshmallows just keep looking.
Paytz says
How many cups did you use for a pound of confectioners sugar? i know it may be a stupid question, but i’ve been searching and some sites say 2 cups and others say 4 cups. sorry, need help.
meaghanmountford says
Not a stupid question at all! I’ve actually had to measure out the box and bag to figure it out myself! A 1-pound box of confectioner’s sugar has just under 4 cups (I think it works out to about 3 3/4 cups). I buy the 2 pound bags which have just under 8 cups in it, because I use tons of powdered sugar.
Paytz says
Thank you so much 🙂
Jenn says
omg, I *love* your site!! everyone is super cute and I just want to make everything on here all at once! it’s been a practice in self-control 🙂
I have been working on my dayghter’s first birthday for the past couple months, and am about to start putting the pieces together (CandyLand theme on 12/30). I’m going to try my hand at the mm fondant for her smash cake and possibly her “to share” cake, and I’m just wondering what the yield is for the above recipe. thanks in advance! ~Jenn.
meaghanmountford says
Thank Jean! One batch should be enough for decorations. And one batch should be enough to cover a cake. If you’re covering the cake AND making decorations, I’d start with one (depending on how big the cake and how many decorations), but be prepared to make two batches.
BrittanyHall says
im wondering did you use 2lb of the powdered sugar or 1 because you split it into 2 but dont say how much you used with each..
meaghanmountford says
I just used 1 lb. The ingredients listed are the total used. If I recall, I just split everything in half to make 2 batches.
Drocell Cainz the Cooking Puppet says
Do you have to use vegetable shortening or Crisco?
Does it make a difference if I do not use it?
(Please answer as soon as you can, thanks! C:
meaghanmountford says
Hi Drocell, It might not need to be Crisco, but you do need to grease the beater well or it will stick. I’ve not ever tried anything but Crisco, such as butter, but worth a try. It’s to make your life much easier :).
Drocell Cainz the Cooking Puppet says
Thank you! 🙂 I really want to make it and I’m going to rush to the store to get some shortening stuff. I’ll try Crisco, thank you for the suggestion!!
Denise says
Hi there. I love making fondant cakes for the sheer “awe” factor of their beauty but I need help with the cake flavor itself and thought you’d be a great source. The problem I’m trying to figure out is the frosting amount . As you know, you can only use a very thin layer of frosting when your covering the cake with fondant and as far as the taste, it’s just not enough frosting. Can you share your thoughts, tips etc? I’m making a cake for a baby shower and I’d love it to fast as grab as it looks. Thanks a bunch 🙂
Denise says
OMGOSH JUST RE-READ MY POST. I CLEARLY NEED TYPING HELP AS WEEL. LAST SENTENCE SHOULD BE I’D LIKE IT TO TASTE AS GREAT AS IT LOOKS !! LOL 🙂
meaghanmountford says
Haha, I gotcha Denise! 🙂 Fondant. Sigh. I feel exactly as you do about the stuff. It’s ideal for decorating because of the smooth, pliable surface. You can do anything you want with it, and it makes your cake look perfect. But I couldn’t agree with you more about the taste. I also find the frosting preferable. For that reason, I do add a thicker-than-I-should layer of frosting when covering a cake with fondant. However, if it’s at all ever possible, my preference is for the taste. So I usually frost the cake with frosting and then just make decorations on top with fondant. That way, guests can remove the fondant or eat around it more easily. Which then, of course doesn’t help ya’ much if you want to cover with fondant. I think there is just no getting around that fondant tastes like fondant. Cakes are not my specialty though. Some great sites to look at are I am baker, GloriousTreats.com, I believe Cake Central has lots and lots of tips, too. Maybe someone out there has found the secret!!
Jamie says
hey, i only need a small amount of fondant and was wondering what i would need to do to cut the amount in half… i dont want it to go to waste so i only want to use what i need….
meaghanmountford says
Hi Jamie,
I’ve done exactly that before when I only needed a bit. Cut the recipe in half. So 1 cup mini marshmallows, 1 T water, 1 tsp vanilla and 1/2 pound of confectioner’s sugar. There’s just under 4cups in a 1 pound box, so use a little less than 2 cups.
Kendra Swanson says
Thanks for sharing so much information on your site. I found your site from sweetsugarbelle.com I was wondering this if you will… I am not a huge fan of royal icing flavor, I’ve tried to tweak it to make it taste better by using almond and butter flavor instead of vanilla, and it does taste better now, but I am finding it get pretty hard. I def. like it for its drying capabilities and the fact I can stack my cookies without them getting messed up after the hours I spend to make them look like mini works of art, is there a cookie icing that may still dry like royal icing but tastes good? I do not like vanilla flavor mixed with powdered sugar, I find it tastes like perfume to me. Thanks for your help. Also I was wondering about this fondant have you tried other flavorings besides vanilla to make it taste better?
meaghanmountford says
Hi Kendra! By royal icing, do you mean fondant? (What you mold with your hands and a rolling pin and cutters, not what you pipe on). I’m a huge fan of my royal icing recipe, because I add some things to it to soften it and add texture: https://thedecoratedcookie.com/2008/11/cookie-dough-and-frosting-recipes/
However, the “fondant dilemma” is one you, me, and tons of other people share, sigh. While I agree, it’s just so perfect for decorating, because of the texture, it’s just not popular taste-wise. And you need that texture, so as far as I know, no one has invented a fondant that is universally adored for its taste! You could certainly play with flavors and add almond extract, fruit extracts, etc., but it’s not likely to make a huge difference. For this reason, often, I don’t use fondant to totally cover my sweets. Instead, I’ll frost cakes and cupcakes with buttercream frosting (and cookies with royal icing) and then just use small pieces of fondant for the accents.
Rachel says
I like Marshmallow fondant. It is sweet, yet tastes so much better than any store-bought already prepared fondant.