This homemade marshmallow fondant recipe is soft, stretchy, and easy to work with. Perfect for covering cakes and decorating without cracks or tears!
Ingredients
- 16 oz (1 bag) mini marshmallows
- 2 tbsp water
- 2 tbsp vegetable shortening plus more for kneading
- 1 tbsp glycerin or corn syrup
- 1 tsp vanilla extract use clear vanilla for pure white fondant
- ¼ tsp salt
- 6 cups powdered sugar sifted
- Cornstarch or extra powdered sugar for rolling
Instructions
- Place marshmallows and water in a large microwave-safe bowl. Heat in 30-second intervals, stirring each time, until completely melted and smooth (about 1½–2 minutes total).
- Stir in the shortening, glycerin (or corn syrup), vanilla, and salt while the marshmallow mixture is still warm. It will look glossy and slightly greasy — that’s what you want for elasticity.
- Mix in the powdered sugar with a sturdy spatula until a dough forms.
- Dust your work surface with powdered sugar. Grease your hands with shortening and knead until the fondant is smooth, soft, and pliable.
- You may not need all of the sugar or may need more, stop when the fondant feels like soft Play-Doh and isn’t sticking to your hands.
- Coat the fondant in a thin layer of shortening, wrap tightly in plastic wrap, and seal in a zip-lock bag. For best results, let it rest at room temperature for at least 8 hours (overnight is ideal) before rolling and using. Enjoy!
Video
Notes
- Storage: Wrap fondant tightly in plastic wrap and place in a zip-top bag. Store at room temperature for up to 2 weeks.
- Coloring: Add gel food coloring during kneading for vibrant shades. Avoid liquid food coloring, as it can make fondant sticky.
- Texture fixes:Too sticky? Knead in more powdered sugar. Too dry/cracking? Knead in shortening or a few drops of water. Too stiff after storage? Microwave for 5–10 seconds to soften.
- Covering cakes: Lightly dust your work surface and rolling pin with cornstarch or powdered sugar. Roll fondant to ⅛ inch thick for best results.
- Yield guide: This recipe makes about 2–2½ lbs fondant, enough to cover a 9-inch cake (4 inches tall). Half batch covers a 6-inch cake (4 inches tall).
Nutrition
Nutrition Facts
Marshmallow Fondant Recipe
Amount per Serving
Calories
1817
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
4
g
Sodium
390
mg
17
%
Potassium
17
mg
0
%
Carbohydrates
442
g
147
%
Fiber
0.2
g
1
%
Sugar
393
g
437
%
Protein
3
g
6
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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