Marshmallow Fondant

Make homemade marshmallow fondant with just mini marshmallows, powdered sugar, water, and shortening. This easy fondant recipe creates a smooth, pliable, and elastic dough perfect for covering cakes, decorating cupcakes, and shaping edible decorations. Customize with flavors or food coloring for birthdays, weddings, and special occasions.

Ingredients

• 1 (16-ounce) package mini marshmallows (about 8 ½ cups)
• 2–5 tablespoons water
• 8 cups powdered sugar, sifted
• ⅓ cup vegetable shortening

Instructions

1. Melt the marshmallows: Place the marshmallows and 2 tablespoons of water in a large microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 30-second intervals, stirring after each, until the mixture is completely melted and smooth.
2. Incorporate the sugar: Add about 5 cups of powdered sugar to the melted marshmallow mixture. Gently fold until the sugar is mostly combined.
3. Prepare the work surface: Generously grease your hands and a clean countertop with shortening.
4. Knead the fondant: Transfer the mixture onto the greased surface and knead it like dough, gradually adding more powdered sugar as needed. Re-grease your hands and counter whenever the fondant becomes sticky.
5. Adjust consistency: If the fondant tears easily, it’s too dry. Add about ½ tablespoon of water at a time and knead until it forms a firm, smooth, and elastic ball that stretches without breaking.

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Tips

• Always sift the powdered sugar to avoid lumps in the fondant.
• Grease your hands well before kneading to prevent sticking.
• Let the fondant rest, wrapped in plastic wrap, for at least 30 minutes before rolling it out for easier handling.
• Store in an airtight container at room temperature for up to 2 weeks.

Variations and Substitutions

• Flavoring: Add vanilla, almond, or lemon extract to the melted marshmallows for a subtle flavor.
• Coloring: Knead in gel food coloring once the fondant is smooth. Avoid liquid coloring, as it can make the fondant sticky.
• Sugar alternative: Use less powdered sugar for a softer fondant, or add more for firmer texture depending on your decorating needs.

FAQs

Can I make marshmallow fondant ahead of time?
Yes, wrap it tightly in plastic wrap and store in an airtight container at room temperature. For longer storage, refrigerate for up to 1 month.

How do I fix fondant that’s too sticky?
Knead in a little more powdered sugar until it becomes manageable.

How do I make it pliable again after storing?
Microwave for 5–10 seconds and knead until soft and smooth.

Serving Suggestions

• Roll out and use to cover cakes for a smooth, professional finish.
• Cut into shapes with cookie cutters for cupcake toppers.
• Sculpt into decorations like bows, flowers, or figurines.
• Use it as an edible canvas for painted designs with food-safe colors.

Why You’ll Love This Recipe

• Easy to make with just four simple ingredients.
• Much cheaper than store-bought fondant.
• Smooth, pliable, and perfect for cake decorating.
• Deliciously sweet with a subtle marshmallow flavor.
• Customizable in both flavor and color.