Marshmallow Fondant

Making marshmallow fondant is one of my favorite ways to create stunning cakes and decorations, like these brush stroke cookies, with just a few simple ingredients.

I’ve never been a fan of store-bought fondant, especially the almond-flavored kind, so this homemade version is a game-changer.

With marshmallows, powdered sugar, and a little water, you can make a fondant that tastes better, is easier to work with, and gives your creations a professional finish. I use this recipe when making my marble drip cake, and it comes out beautifully.

Also, check out my recipe for the best fluffy homemade marshmallows (my FAVE!) or my very popular marshmallow fluff recipe! You’ll also love my rose-flavored marshmallows.

Marshmallow Fondant vs. Regular Fondant

• Taste: Marshmallow fondant is sweeter and more flavorful.
• Ingredients: Made with marshmallows, water, and sugar; regular fondant uses more complex ingredients.
• Ease of Use: Marshmallow fondant is softer and easier for beginners, while regular fondant is firmer for detailed work.

Marshmallow Fondant Ingredients

Food Coloring (Optional): Adds vibrant colors to customize your fondant for any theme or occasion.

Mini Marshmallows: The base of the fondant, these melt easily and create a smooth, pliable texture.

Confectioners’ Sugar: Also known as powdered sugar, it thickens the fondant and helps it achieve the right consistency.

Water: Used to melt the marshmallows and bind the ingredients together.

Step-by-Step Directions

1. Melt the Marshmallows

• Place the mini marshmallows in a microwave-safe bowl.
• Pour the water over the top and stir to coat the marshmallows evenly.
• Microwave the mixture for 1 minute, then stir with a silicone spatula until the marshmallows are fully melted.

2. Add the Sugar

• Gradually mix in 6 cups of powdered sugar, 2 cups at a time, stirring after each addition.
• This part gets messy, but keep mixing until the mixture starts to form a ball.

3. Knead the Fondant

• Once the mixture forms a ball, transfer it to a clean surface dusted with powdered sugar.
• Sprinkle some of the reserved sugar over the fondant and onto your hands.
• Knead the fondant, adding more sugar as needed, until it has a playdough-like texture: smooth, pliable, and not sticky.
• Optional: Rub a little sunflower oil on your hands to prevent sticking as you knead.

4. Color the Fondant (Optional)

• Divide the fondant into smaller portions if you want multiple colors.
• Make a small well in the center of a portion and add a few drops of food coloring.
• Fold the fondant over the coloring and knead until the color is evenly distributed.

5. Store or Use

• Wrap the fondant tightly in plastic wrap and store it at room temperature or in the refrigerator for up to 2-3 months.
• Bring it to room temperature before rolling it out or shaping it.

Recipe Tips

Knead Thoroughly: Knead the fondant until smooth and pliable, using a stand mixer with a dough hook for convenience or by hand with greased palms.

Use Quality Ingredients: Opt for organic marshmallows and powdered sugar for a natural, smooth fondant with great flavor. I like 365 Everyday Value Marshmallows and Wholesome Sweeteners Organic Powdered Sugar.

Prevent Stickiness: Grease your hands and surface with a neutral oil or shortening, and add powdered sugar gradually to avoid over-drying.

Melt Marshmallows Properly: Heat marshmallows with a splash of water in 30-second microwave intervals, stirring in between, or melt gently on the stovetop.

How to Store

To store fondant for later use, coat it lightly with vegetable oil to keep it soft and pliable. Wrap it tightly in plastic wrap and place it in an airtight bag, removing as much air as possible to prevent drying.

Decorating a Cake with Fondant

Decorate: Add shapes or accents with water or edible glue.

Prepare: Apply a smooth crumb coat and chill the cake.

Roll: Roll fondant to 1/8-inch thick on a dusted surface.

Cover: Drape fondant over the cake and smooth it out.

Trim: Cut off excess fondant at the base.