Homemade marshmallow fondant is such an easy recipe for cake decorating. It tastes delicious and makes your cakes look amazing! All it takes is 4 simple ingredients and about 15 minutes. After trying homemade marshmallow fondant, you'll never return to store-bought fondant again!
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Homemade fondant is exceptionally versatile and can be used for many amazing things! From covering cakes, making cupcake toppers, or decorating cookies to using it for crafts (it tastes much better than playdough, trust me)!
If you want to add any flavoring, it can be added once the marshmallows have melted. It isn't necessary, as your fondant will have a rich marshmallow flavor, but it can be customized to suit your tastes and needs!
Using my homemade marshmallow fondant or classic fondant recipe is an easy way to make you look like a cake genius!
We're using our fondant today for a 2 layer rainbow round cake that we will cover with the marshmallow fondant that we colored pink (about ⅔ of this fondant batch). The remaining third of the fondant will be colored in various rainbow colors to make polka dots to place all over the fondant-covered cake!
🥘 Ingredients
This wonderfully tasty MMF (marshmallow fondant) only requires 4 basic ingredients! As previously mentioned, you can always add flavoring, too (though I love the marshmallow flavor it has already)!
- Marshmallows - 1 16-ounce bag of marshmallows.
- Confectioner's Sugar - 2 pounds of confectioner's sugar, sifted (aka powdered sugar).
- Vegetable Shortening - ½ cup of white vegetable shortening.
- Water - 5 tablespoons of water divided into one 2-tablespoon portion and one 3-tablespoon portion.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Marshmallow Fondant
Making your own fondant with marshmallows is incredibly simple! You will need your measuring utensils, a microwave-safe mixing bowl, and a wooden spoon.
This recipe makes about 36 ounces of fondant, which is enough to cover a 10" round cake that is 4 inches high.
Combine Marshmallows and Sugar
- Melt the marshmallows. In a large microwave-safe bowl (or the glass bowl of a stand mixer), microwave the marshmallows and the first 2-tablespoon portion of water in 30-second increments. Stir between each microwave heating until the marshmallows are melted and smooth.
- Fold in sugar. Add approximately ¾ (1.5 pounds) of the sifted confectioner's sugar to the bowl of melted marshmallows. Combine using a wooden spoon, folding the confectioner's sugar into the marshmallow. Continue to combine until most of the confectioner's sugar is mixed into the marshmallow.
- Prep your work surface. Ready your work surface with a generous coating of vegetable shortening (coat your hands, too), and then transfer the fondant mixture to your work surface. Scrape out any still-dry confectioner's sugar onto the top of your fondant mixture.
Knead and Chill
- Knead the fondant. With your bowls of ½ a cup of vegetable shortening, the second 3-tablespoon portion of water, and the remaining ½-pound portion of sifted confectioner's sugar nearby, begin kneading the fondant. Keep your hands and work surface well coated with vegetable shortening, especially when kneading, as the fondant mixture will be very sticky.
- Add sugar as needed. Continue to knead the fondant, adding more of the sifted confectioner's sugar as needed, until the marshmallow fondant stretches about 2 inches out before breaking (it will stretch many inches before breaking when it is still too wet - see video below).
- Chill. Once you reach the desired consistency, coat all sides of your fondant (rolled into a log shape) with the remaining vegetable shortening. Double-wrap your coated fondant with plastic wrap, then place it inside a Ziploc bag. Store refrigerated for at least 12 hours to set up, preferably 24 hours.
- Use your fondant. After the marshmallow fondant has been set, it is ready to use. Heat in short 30-second increments (at half power) as needed to soften your fondant if it is too firm for you to roll out and work with.
Use your marshmallow fondant to decorate and add flavor to your favorite desserts! From birthday cakes to vanilla cupcakes, you can't go wrong! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Keep all fondant wrapped in plastic wrap when you are not working with it because fondant dries out quickly.
- Simply add a few drops of food dye to your fondant and knead it in to color it, or you can portion it out and make each portion a different color to suit your needs!
- If you are worried about the marshmallows sticking to the bowl in the microwave, just brush the bowl with a light coating of shortening before heating the marshmallows.
🥡 Storing
To store unused fondant, coat it with shortening and wrap it tightly in plastic wrap, then place it in a Ziploc bag (the less air, the better). At room temperature, it will last for a couple of weeks, or you can keep it in the fridge for up to 2 months.
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❓ Recipe FAQs
Definitely! To save time, you can cut your polka dots, hearts, or other shapes out in advance and wrap them tightly. If you will be using them soon, you can keep them at room temperature. If not, cover them tightly and pop them in the fridge or freeze them!
No, marshmallow fondant has a great shelf life at room temperature! The key is to wrap it tightly because contact with air will make it harden faster. Marshmallow fondant can be kept at room temperature for up to 2 weeks or refrigerated for up to 2 months.
Your fondant can dry out and crack if you knead it for too long. Over-kneading will make the fondant tough, and the exposure to air will quickly dry it out. Try to work quickly, and when needed, add a little shortening as you knead the fondant to keep it moist.
🎂 Tasty Desserts To Try
- Vanilla Bean Cupcakes - The only thing better than these vanilla bean cupcakes is vanilla bean cupcakes with marshmallow fondant!
- Mary Berry Chocolate Cupcakes - Fluffy chocolate cupcakes and sweet marshmallow fondant are a match made in heaven!
- Chocolate Fudge Cake - A rich and delicious chocolate cake that would taste fabulous with this fondant!
- Homemade White Cake - Perfectly moist and fluffy white cake that is just waiting to be decorated!
- Rolled Sugar Cookies - These soft and chewy sugar cookies can be cut into shapes and frosted or covered in fondant!
- Shortbread Cookies - Buttery and crumbly shortbread cookies that taste even better with marshmallow fondant on top!
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📖 Recipe Card
Homemade Marshmallow Fondant
Ingredients
- 16 oz marshmallows
- 2 lbs confectioners sugar (sifted)
- ½ cup vegetable shortening (white)
- 5 tablespoon water (2 portions, 2 tablespoons & 3 tablespoons)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a large microwave safe bowl (or a glass bowl of a stand mixer), microwave the marshmallows and the first 2 tablespoon portion of water in 30-second increments. Stir between each microwave heating until the marshmallows are melted and smooth.
- Add sifted confectioners' sugar to the bowl of melted marshmallow, starting with approximately ¾ of your sugar. Combine using a wooden spoon, folding the confectioners sugar into the marshmallow. Continue to combine until most of the confectioners sugar is mixed into the marshmallow.
- Ready your work surface with a generous coating of the vegetable shortening (coat your hands too) and then transfer the fondant mixture to your work surface. Scrape out any still-dry confectioners sugar onto the top of your fondant mixture.
- With your bowls of vegetable shortening, water, and the remaining portion of sifted confectioners' sugar nearby begin kneading the fondant. Keep your hands and work surface well coated with vegetable shortening especially when starting the kneading process as the fondant mixture will be very sticky.
- Knead the fondant, adding more of the sifted confectioners sugar as needed, until the marshmallow fondant stretches about 2 inches out before breaking (it will stretch many inches before breaking when it is still too wet - *see video).
- Once you reach the desired consistency, coat all sides of your fondant (rolled into a log shape) with the remaining vegetable shortening. Double wrap your coated fondant with plastic wrap, then place inside a ziploc bag. Store refrigerated at least 12 hours to set up, preferably 24 hours.
- After the marshmallow fondant has setup, it is ready to use. Heat in short 30 second increments (at half power) as needed to soften your fondant if it is too firm for you to roll out and work with. *Keep all fondant wrapped in plastic wrap when you are not working with it, as fondant dries quickly.
Notes
- Keep all fondant wrapped in plastic wrap when you are not working with it because fondant dries out quickly.
- Simply add a few drops of food dye to your fondant and knead it in to color it, or you can portion it out and make each portion a different color to suit your needs!
- If you are worried about the marshmallows sticking to the bowl in the microwave, just brush the bowl with a light coating of shortening before heating the marshmallows.
- To store unused fondant, coat it with shortening and wrap it tightly in plastic wrap then place it in a Ziploc bag (the less air the better). At room temperature, it will last for a couple of weeks or you can keep it in the fridge for up to 2 months.
Anonymous says
im only 10 and i did not try it yet but it looks vary simple!!!