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An easy Marshmallow Fondant to wow everyone you know.

How to Make Marshmallow Fondant & Decorate a Cake

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Marshmallow Fondant is easy to make and uses just TWO ingredients!


Hi Bold Bakers!

Homemade Marshmallow Fondant is so easy to make and it’s amazing what you can do with it. More traditional rolled fondant recipes require a few ingredients and more than likely you won’t have them on hand. Marshmallow Fondant is a bag of marshmallows and icing sugar, that’s all you need.

 

 

Making your own fondant is inexpensive and fast. I have great tip on fondant making and coloring on this post for my traditional Fondant recipe. 

How To Make Your Own Marshmallow Fondant

Quick and easy, with very few ingredients — that’s how!

First, you need to melt your marshmallows. Pour your big bag of marshmallows into a microwave-safe bowl, add a little bit of water, and put it in the microwave until melted. Once melted, you add in your icing sugar (recipe measurement below!) and you mix — you can do this by hand, but it will take some elbow grease for sure.

After the fondant begins to come together, you drop it onto a well-oiled surface and you knead (and add some more icing sugar) until it’s nice and smooth! Once it’s kneaded, you can then add any color you’d like to it.

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How To Store Marshmallow Fondant

To store Fondant to use at a later date, cover it in a little vegetable oil (like below) and store it in an airtight bag. The less air the better so your fondant doesn’t dry out.

 

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Also you can always use your leftover fondant to make Homemade Sprinkles.

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4.32 from 76 votes
An easy Marshmallow Fondant to wow everyone you know.
How to Make Marshmallow Fondant & Decorate a Cake
Course: Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
  • 1 Bag (10oz /280g) mini marshmallows (good brand)
  • 2-3 tablespoons water
  • 4 cups (453g/1lb) powdered sugar
  • Flavorless oil (little for hands while kneading)
Instructions
  1. First melt marshmallows and water in a double boiler or in microwave for 30 seconds at a time. Set aside once melted.
  2. To make it On a kitchen mixture, add in 3/4 of the powdered into the mixture bowl, followed by the marshmallow mixture. then mix together on low speed until you have incorporated a lot of the sugar and your fondant is coming together to form a ball. (NOTE:If your dough is still sticky at this point add more powdered sugar until it forms a ball)

    Then turn out on the counter add the rest of the reserved sugar bit by bit. Then Knead 3. Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.

  3. By hand, stir 3/4 of the powdered sugar into the marshmallow mixture, then knead in the remaining 1/4 until it is all incorporated into the mixture . Then turn out on the counter and Knead Knead Knead! for about 7 minutes until it is soft and shiny. Incorporate the reserved sugar as you knead. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.
  4. Note: be sure to grease your hands and counter before dumping mixture from bowl
  5. To Add color to your fondant. Add a small amount of food coloring with a toothpick, then Knead Knead Knead! for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbls. water at a time until it feels soft and pliable – then keep kneading.
  6. To store your fondant to be used later Grease the outside of the ball and double wrap in saran wrap, then put in a ziplock bag to keep it moist.
  7. Roll your fondant on on your surface well dusted with icing sugar. Move it around so it is not sticking in one spot. Roll it to the desired size of your cake.
  8. For the hearts cut them out with a cutter. You can actually cut these out in advance and let them dry out. I let my hearts dry out in the open air to firm them up. They are easier to apply when they are firm.
  9. Your Fondant will last for weeks store airtight. Even your cut out hearts will stay perfect until you need them.

Watch the Recipe Video!

Recipe Notes

I do my best to give very precise recipes but with a global audience and different brands of marshmallows and sugar sometimes there is a difference and yields different results. 

If you find your fondant is sticky after you have added the powdered sugar then add more until it firms up into a ball. 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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288 Comments

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  1. Ginalyn on October 6, 2018 at 4:00 pm

    Good day to you Gemma! Thank you for sharing your amazing baking skills to the world, especially this video and recipe about fondant it pushes me to try it out, however as I made it, I discovered that my fondant became sweaty, I made my fondant 2 to 3 days before I rolled it out on my chocolate cake then I refrigerated it thinking I could preserve it that well, the next day when I excitedly preparing to decorate I saw my cake sweaty inside the fridge,I took it out worried if my buttercream icing can hold it while still sweaty, eventually I put it inside the fridge again before my niece can blew her candle on top of it. The cake looks good seeing it on far but closer look the sweaty fondant exudes her beauty, please tell me what did I do wrong on the process of keeping my fondant next time not to be sweaty, and how can I properly store fondant? God bless you Gemma! Thanks in advance for your response.

    • Gemma Stafford on October 9, 2018 at 10:33 pm

      Hi Gina,

      Sorry for my late reply. Really glad you like my recipes.

      I’m going to have to research this Gina because I’m not really sure as to why that happened. I have heard another person mention it before a while back.

      The only thing I can think of is that possible it was the moisture in the buttercream.

      Let me think on it,
      Gemma.

  2. BRYAN on October 1, 2018 at 7:45 pm

    Hello Miss Gemma… I watched almost all your videos in youtube. I say im a big fan. I badly need your help. Plsssssssssss…What to do to or what to add if I want a marshmallow fondant to be more elastic. People I know can cover a 9×4 and 7×4 2 tier cake with a Marshmallow Fondant recipe (4 c marshmallow : 4 c pow sugar.(roughly) Water and shortening). Pls pls pls. They wont tell me how to do it.

    Thank you!!!

    • Gemma Stafford on October 2, 2018 at 2:28 am

      Hi Bryan,
      Fondant can be a tricky thing. Do not over wet this as it makes it difficult to handle. The little oil/shortening, for your hands, works into the fondant to keep it smooth and pliable. In trouble, then a touch of glycerin will work its magic.
      If the fondant stiffens up pop it into the microwave for a few seconds, 5 – 10 seconds, this will really help with rolling it out.
      I hope this is of help. Get this right one time and it will always be good, then you can spread the word 😉
      Gemma 🙂

  3. Yusra on September 29, 2018 at 3:28 am

    Hi Gemma,
    can I use marshmellow of your own recipe ??you uploaded marshmellow recipe without corn syrup and you uploaded another recipe of fondant with corn syrup.
    I’m confused which recipe to follw because corn syrup and marshmellows are not easily available in maket.
    can you please tell me if I follow this recipe or making fondant and using marshmellow(made by your own recipe of marshmellows without corn syrup)?? icing suger is just powder suger?

    • Gemma Stafford on October 1, 2018 at 11:27 am

      Hi Yusra,
      If what you want is fondant then do not go to the trouble of making marshmallows.
      Here is some information which will help you. This will tell you what each of the ingredients will do in fondant, so it is easier to substitute.
      Powdered sugar is made up of sugar crystals. When you make a paste with them they will form even bigger sugar crystals, unless you do something to stop that process. Gelatin helps by preventing the crystals from forming and will give the fondant elasticity and structure.
      Glycerine, technically glycerol, is what’s known as a sugar alcohol. (Used now as a sugar substitute along with things like stevia and monk fruit, where it has a different purpose). Glycerin is sweet-tasting and like any alcohol it is a solvent. Glycerin helps keep sugar crystals from forming and breaks them down a little as well. Yet glycerine does far more than that in a fondant. Glycerin is also moisture retaining, and this explains why you find this as an ingredient in cosmetics too.
      In fondant glycerin traps and holds the moisture, but sugar is in fact one of the best known hygroscopic substances (water retaining) in the pantry. You will know this if you live in a humid place, and it is why cornstarch is added to powdered sugar to keep it dry.
      You don’t want the sugar to absorb moisture from the air, since water is also a solvent and will eventually make your fondant sticky and unmanageable. Glycerine keeps a rolled fondant firm and elastic by trapping and holding the moisture before the large sugar crystals can form to crack the fondant.
      A little light vegetable oil can help here, especially on your hands when making and rolling fondant.
      I hope this will help you, fondant is a tricky thing, try a little sample size at first.
      Gemma 🙂

  4. Vanessa on September 28, 2018 at 5:47 pm

    Thank you for making all of these videos. I love your recipes. I want to use this one to make my kids birthday cakes. I want to make some cut out shapes/figures ahead of time because I have a lot to do. How far in advance can I make my shapes and figures and how can I store them so they don’t become too hard? I’m thinking about starting on them maybe 4-5 days in advance, but am worried about them becoming too hard or inedible if I do this.

    • Gemma Stafford on October 1, 2018 at 11:17 am

      Hi Vanessa,
      I think you can happily make this 4 – 5 days in advance. do not refrigerate it, but rather keep it well wrapped in a cool dark place. If it feels hard to roll on the day you can pop it into the microwave for a few seconds, WATCH it, a little will do it, all will be well.
      I hope you have a lovely party,
      Gemma 😉

  5. Laura on September 26, 2018 at 4:18 pm

    Hello! Thank you so much for sharing your knowledge with us!! I want to decorate a store bought cake but I have never used fondant before, can I make the shapes/sculpt out figures a week ahead, And place in plastic bag? Is it supposed to harden? Also I have heard gel food coloring is better than the regular food coloring does this matter?

    • Gemma Stafford on September 29, 2018 at 5:51 pm

      Hi Laura,

      yes you can make your figures a week in advance. they are suppose to harden so that’s fine. gel is better because it’s more concentrated.

      Hope this helps,
      Gemma.

  6. Macy Jackson on August 22, 2018 at 6:55 am

    Hi! I really would like to to try this for my daughter’s birthday. Can this recipe is enough to cover 9inch round cake?

    • Gemma Stafford on August 23, 2018 at 7:10 am

      Hi Macy,
      I used this on a three layer 6 inch cake, and it was perfect.
      This recipe yields about 26ozs of fondant. Depending on the depth, layers etc you will probably need about 40 ozs of fondant. This is a bit like ‘how long is a piece of string’ as it is also about how you roll it and how you apply it too. A buttercream crumb layer will be good for this, gives a smooth result and provided the filling.
      It is work running a little trial for this, perhaps 1/4 of the recipe to see how it works for you.
      Gemma 🙂
      Gemma 🙂

  7. Sarah on August 21, 2018 at 7:39 pm

    Hi Gemma,
    I’m excited to try this for my daughters birthday cake! But I’m still trying to figure out the filling for her cake. Have you ever refridgerated cakes with the fondant on it and had success? Was thinking of a cream filling but wasn’t sure if I needed to keep it to a filling that didn’t have to be refridgerated if I shouldn’t refridgerated it with the fondant on.
    Thanks!

    • Gemma Stafford on August 22, 2018 at 2:13 am

      Hi Sarah,
      Fondant will take refrigeration, but after it is chilled it may sweat when removed to a very warm room.
      What you fill the cake with depends on the type of sponge you use. A very light sponge, like a Genoise/egg sponge loves a fresh cream filling, particularly with a layer of good Raspberry conserve. This is a really light cake, with little, or no, butter. The challenge then is to apply the heavy fondant. A butter type sponge, like a Victoria sponge (https://www.biggerbolderbaking.com/painted-cake/) as in this recipe, will take the fondant well, and a buttercream will be great for this, also loves a layer of jam. The beauty of this is that you can apply a crumb layer of buttercream, this allows the fondant to sit beautifully on the cake, will be great refrigerated, but will stand a cool room temperature. Anything over about 20c will begin to cause a problem if left too long. A Swiss meringue buttercream will hold up well too.
      I hope all goes well for you, we wil lbe waiting to see the results,
      Gemma 🙂

  8. Donna Kemp on August 6, 2018 at 2:55 pm

    Thank u gemma ur the best will continue to follow you if I can post pictures I will show u

    • Gemma Stafford on August 8, 2018 at 9:19 am

      I would love to see photos of what you make 🙂

  9. Donna Kemp on August 3, 2018 at 11:23 am

    Hi gamma I watch all your videos on Facebook I love your recipes on the fondant what kind of unflavored oil would u recommend

    • Gemma Stafford on August 3, 2018 at 2:54 pm

      Hi Donna,
      Really a light vegetable oil, a sunflower oil would be good, or a light flaxseed oil. You can judge by the color, very light yellow.
      Gemma 🙂

  10. dhar on August 2, 2018 at 7:06 pm

    hi gemma, i love watching all your videos..i want to make this marsmallow fondant but i dont have microwave oven..what is the option..thanks in advance

    • Gemma Stafford on August 3, 2018 at 2:14 am

      Hi Dhar,
      Use a double boiler. That means a heatproof bowl over a pot of simmering water. do not allow the bowl to touch the water, and keep it simmering, not boiling rapidly. you can use this technique for all sorts of delicate things, melting chocolate, making emulsion sauces, dissolving gelatin etc.
      I hope this helps,
      Gemma 🙂

  11. J_dog on July 30, 2018 at 5:52 pm

    Gemma if we don’t have marshmallows, (not that i don’t have any) what can we replace it with,
    Janice

    • Gemma Stafford on July 30, 2018 at 6:06 pm

      Hi Janice,

      unfortunately for this recipe you need marshmallows. If you want you can always make this fondant

      Best,
      Gemma.

  12. Mel on July 19, 2018 at 6:56 pm

    Do I use pure icing sugar or can I use icing sugar mixture? And will this make enough to cover a 25cm cake? Thanks 😀

    • Gemma Stafford on July 20, 2018 at 10:08 am

      Hi Mel,
      An icing sugar/powdered sugar mixture has a touch of cornstarch added in order to keep the powder dry. This is good to use in any recipe really, it is pretty much standard.
      For frosting it is particularly useful, as it is important to keep it dry.
      I hope this is of help,
      Gemma 🙂

  13. Lisa Humphreys on July 19, 2018 at 6:50 pm

    Hello Gemma!!! I love your videos and use so many of your recipes! Thanks!
    I tried making this tonight for my sister’s 60 birthday cake but it is so loose. The recipes calls for 4 tbls if water which seemed like a lot. Is that a typo? With all the icing sugar in the mixing bowl, it’s still liquid. Thanks!

    • Gemma Stafford on July 21, 2018 at 2:04 pm

      Hi Lisa,

      Really glad you like my recipes. So I just looked at the recipe and although I didn’t find it wet I reduced the water just incase anyone else has the same problem. I hope you were still able to salvage your fondant.

      Best,
      Gemma.

  14. Tonya on July 17, 2018 at 9:11 am

    Hi gemma
    I have tried to make marshmellow fondant in the past and after rolling it out it is so sticky still that I cant get it to the size i need. I have tried making sure there is enough powdered sugar down so it wont stick but it is not working. What am i doing wrong?

    • Gemma Stafford on July 19, 2018 at 10:06 am

      Hi Tonya,

      It sounds like maybe your fondant you needed to add more powdered sugar when you were mixing it. I’m going to write a note in the recipe that if your dough isn’t firm like mine, add more sugar.

      I do my best to give very precise recipes but with a global audience and different brands of marshmallows and sugar sometimes there is a difference.

      Best,
      Gemma.

  15. Jackie on July 16, 2018 at 1:25 pm

    Hi, can you freeze fondant?
    Thanks

    • Gemma Stafford on July 16, 2018 at 8:15 pm

      No, Jackie but it lasts for months in the cupboard.

      Best,
      Gemma.

  16. lucy on July 14, 2018 at 7:40 pm

    Cool recipe! The fondant turned out perfect, and we used it to create a brain cake. I will make other things with it.

    • Gemma Stafford on July 15, 2018 at 12:11 pm

      Yay!!!!! I’m delighted you liked this recipe 🙂

      Best,
      Gemma.

  17. Em on July 12, 2018 at 8:00 am

    Hi Gemma,
    There are colored marshmallow available in stores, can I use it instead of food coloring? Thank you!

    • Gemma Stafford on July 12, 2018 at 9:58 pm

      sure, it will be a very light color but you can try that. 🙂

      Best,
      Gemma.

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