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An easy Marshmallow Fondant to wow everyone you know.

How to Make Marshmallow Fondant

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Marshmallow Fondant is easy to make, beautiful to decorate with, and uses just THREE ingredients!


Hi Bold Bakers!

Have you ever heard me say I’m not a cake decorator? I mean at all! Over 15-plus-years as a professional pastry chef, I was rarely in the position where I had to decorate a cake — never mind covering the thing in fondant.

So, why make marshmallow fondant? More traditional rolled fondant recipes require a few more ingredients and you more than likely 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 a great tip on fondant making and coloring on this post for my traditional Fondant recipe.

What’s the difference between Marshmallow Fondant and regular Fondant?

Actually there is really very little difference between marshmallow fondant and traditional fondant when it comes to the ingredients in them. Although marshmallow fondant is just 3 ingredients, and traditional fondant is many more, they are basically made up of the same things.

Marshmallows fondant is quicker and easier to make because the first step is already done for you when you use marshmallows that are already made. Basically all you need to do is melt down the marshmallows, then add a little water and powdered sugar to get it to the right consistency. If you are new to cake decorating, and are starting out, I strongly recommend marshmallow fondant over traditional fondant.

Start to finish I just find it so much easier to work with!

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 and 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. And you can make your own Homemade Marshmallows too!

Use Marshmallow Fondant with these Cakes!

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4.27 from 198 votes
An easy Marshmallow Fondant to wow everyone you know.
How to Make Marshmallow Fondant

Marshmallow Fondant is easy to make, is beautiful, and uses just THREE ingredients!

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 a microwave for 30 seconds at a time. Set aside once melted.

  2. *To make it in a kitchen mixer*, add in 3/4 of the powdered into the mixing 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 — Knead Knead! — for about 7 minutes until it is soft and shiny. If it starts to feel a bit dry, add 1/2 Tbsp. 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 Tbsp. 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 Tbsp. 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 when stored 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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409 Comments

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  1. Toni on July 15, 2019 at 6:07 pm

    Hello Gemma.

    I’m making my granddaughters graduation cake and she wants a buttercream frosting but because she did cosmetology she would like it decorated with hairdressing utensils , such as a hairdryer, a pair of scissors ect…. I like to make everything the nite befor so I would like to frost the cake and store it and then premake all the little hairdressing utensils. Would it be better to let them dry or wrap them to keep them moist and then add to cake. Plus she wants a strawberry filling inbetween the layers. How can I store this for the day of the party if the fondant can’t be refrigerated. Not sure how buttercream will hold up to not being refrigerated for a couple hours. Thanks

    • Gemma Stafford on July 16, 2019 at 3:39 am

      Hi Toni,
      your granddaughter thinks you are a fairy godmother, with a magic wand, and she is probably right!
      You do not refrigerate fondant if you can avoid it, but if you lay it out on a tray and cover it with film or foil it will hold well for you overnight or longer.
      I hope this all goes well for you, it is tricky for sure, but you can do it, and when you do, we want to see the results.
      The buttercream is another matter. It really needs to be stored in the fridge if the room temperature moves too far away from about 18c. Butter is dairy, and dairy will spoil, melt, etc. if left too long in a soft state. There is also a little milk in my version, so it may go rancid, depending on how fresh it is when added, a lot to think about.
      Strawberry filling – if it is fresh filling then it will give off juice over time and the sponge will be wet. It may be best to use a jam here, and you can prepare this a few days ahead, then fresh strawberries for the top on the day. (https://www.biggerbolderbaking.com/strawberry-jam-recipe-blackberry-raspberry/).
      I wish you well with this, I bet it will be wonderful, and a great family occasion too,
      Gemma 🙂

  2. Cristina on June 19, 2019 at 11:02 am

    Hi Gemma,

    I’m trying to make a minnie mouse head for my daughter’s birthday cake. I did a trial run today, but I could not seem to get the fondant to be black. I used almost an entire tube of black gel food coloring and the closest I got was a dark grey. Any suggestions? Would it work better if I only colored a portion of the fondant or should I add some baking cocoa instead of all powdered sugar?

    Thank you!

    • Gemma Stafford on June 19, 2019 at 4:32 pm

      Hi Cristina! Thanks for reaching out! I would think that you would need more gel / paste food coloring to get your fondant to the blackest color needed for the cake. Adding cocoa powder would not make the fondant black, but brown.

  3. Leann on June 5, 2019 at 7:48 pm

    I am going to make the cake a day before the party, how would you keep it so it doesn’t dry out?

    • Gemma Stafford on June 7, 2019 at 7:57 am

      Hi Leann,
      I think I answered this yesterday, perhaps not for you.
      The fondant is always best stored at cool room temperature if you refrigerate it- it will sweat. What will matter is the cake and the filling. If this can withstand the room temperature then all will be well.
      Cover loosely with baking paper or cling wrap, or use a box, loosely covered.
      I hope this is of help,
      Gemma 🙂

  4. Leann on June 4, 2019 at 8:29 pm

    Hi Gemma,

    I plan on making this fondant to put on a cake that I am making. I am planning on making and decorating the cake the day before the party. Will that make a difference to the fondant by drying it out or how would you suggest to store it?

    • Gemma Stafford on June 6, 2019 at 8:09 am

      Hi Leanne,
      Marshmallow fondant is quite forgiving. It will not love humidity, and the cake will not like too much heat. Given a cool room, the fondant will hold well overnight, lightly covered with baking paper or in a box. Do not refrigerate fondant of any sort as the sugar will begin to grab onto moisture and it will sweat.
      The fillings of course need to be room temperature friendly,
      Gemma 🙂

  5. Esther Sowunmi on June 3, 2019 at 6:50 pm

    Good evening Gemma, I’ve made your marshmallow fondant before and it work exceptionally well. However when I made it recently the fondant was a little sticky and when I added more icing sugar it became dry and started to crack. I was just wondering what you suggest that I should do to fix it. Thank you.

    • Gemma Stafford on June 4, 2019 at 12:04 pm

      Hi Esther,
      I think you can warm it a little again, that should make it pliable. This may be a feature of the weather, if it is humid or hot it can affect the moisture in the powdered sugar.
      I hope you manage it Esther,
      Gemma 🙂

      • Esther Sowunmi on June 4, 2019 at 1:06 pm

        Thanks for the help I warmed it up and it’s back to normal (texture).
        Thanks Gemma.

        • Gemma Stafford on June 6, 2019 at 7:26 am

          Yea! good job Esther, thank you for letting me know,
          Gemma 🙂

  6. Carve and Craves by Chesa on May 29, 2019 at 5:11 pm

    Thank you chef! I really like your recipe. I baked the birthday cake of daughter covered with your marshmallow fondant recipe. I submitted the photo. Hope you will see it.

    • Gemma Stafford on May 30, 2019 at 1:48 am

      I’m delighted to hear that! Thanks so much for trying it out.

      Best,
      Gemma.

  7. Stefania Raluca Ungureanu on May 21, 2019 at 2:02 pm

    Hey Gemma! I would like to use your MMF for a trio chocolate cake. Do I need to have a layer of butter cream so the fondant stay stick? Thank you for your time!

    • Gemma Stafford on May 21, 2019 at 7:47 pm

      great question, yes you need a layer of buttercream.

      Hope this helps,
      Gemma.

  8. Izzy on May 10, 2019 at 6:12 am

    After you have coated and wrapped the fondant in plastic wrap, do you store in the fridge or do you keep it at room temperature?

    • Gemma Stafford on May 10, 2019 at 8:12 pm

      Hi Izzy!

      Store it at room temperature. Make sure its wrapped up nice and tight 🙂

      Best,
      Gemma.

  9. Kay Pettit on May 6, 2019 at 1:03 pm

    I’ve used this recipe for years! One thing I learned, is that if you want to have the entire recipe one color, it’s faster and easier to add the coloring before you knead in the icing sugar. The color won’t fade as you mix in the sugar, and you end up kneading way less!

    • Gemma Stafford on May 9, 2019 at 5:17 am

      Hi Kay,
      thank you for that great tip, I appreciate your taking the trouble. That is a good one, I will remember it!
      Gemma 🙂

  10. Jane Horn on May 3, 2019 at 2:02 am

    Hi

    Would vegetarian marshmallows work just as well as I cannot do pork gelatine ?

    • Gemma Stafford on May 4, 2019 at 2:17 pm

      Hum, thats a great question Jane. I’m not 100% sure if you will get the exact same result as I did but I do think it would work.

      If you try it let me know 🙂
      Gemma.

  11. Noah Kerr on April 30, 2019 at 10:07 am

    My recipient calls for 3 pounds of fondant to cover 4 Cake layers, how many batches should I make?

    • Gemma Stafford on May 1, 2019 at 6:00 pm

      Maybe multiply the recipe x 2 and that should be enough. 🙂

      Best,
      Gemma.

  12. Sarah on April 23, 2019 at 8:07 pm

    How much does a full recipe make?

    • Gemma Stafford on April 23, 2019 at 8:45 pm

      It will make enough to cover around a 2 tiered large cake. 🙂

      Hope this helps,
      Gemma.

  13. S on April 23, 2019 at 3:11 am

    Will marshmallow fluff work?

    • Gemma Stafford on April 23, 2019 at 10:55 am

      If you are referring to store bought fluff, it is very hard to work with and can go very soft.

  14. Betsy on April 17, 2019 at 7:49 pm

    Hello, i plan to make a cake for my sons first bday in august. I want the little fondant objects i make to be perfect so would i be able to perfect them ahead of time (plenty of time to practice) and if i make something awesome, wrap it up and put it in my deep freezer to pull out in august when i make his cake?
    Thank you!

    • Gemma Stafford on April 18, 2019 at 3:39 am

      Hi Betsy,
      what a lovely project. You need to practice the freezing too. Moisture can affect the fondant as it is defrosting, and this will cause a big problem for you. Give it a whirl, but take that into account. Keep it simple, that will help too,
      Gemma 🙂

  15. Cynna on April 9, 2019 at 12:49 am

    Hi Gemma,
    I rarely use fondant, but want to make a buttercream cake with fondant flower decorations on top. I’m fascinated by the marshmallow fondant – will this act the same way that store-bought fondant does? My plan is to make the flowers ahead of time and let them dry, then apply them to the cake around noon, to be used after dinner as dessert.
    Will marshmallow fondant dry and hold a shape the way store fondant would? If not, what sort of differences would you expect please?
    Thanks for all your fab videos and ideas, I love your website!
    Cheers, Cyn

    • Gemma Stafford on April 9, 2019 at 5:36 am

      Hi there Cynna,
      Thank you for your kind words.
      Yes, you can do this, but it is dependent on your being familiar with using fondant. It will behave for you, as fondant as long as you know what you are doing. Make the dough firm and reasonably dry, that will help. Do let me know how you get on with this. You can make a trial run of this, that is what I would do.
      Gemma 🙂

  16. Christy on April 2, 2019 at 6:28 am

    Could you use melted butter for some of not all of the water in this recipe?

    • Gemma Stafford on April 2, 2019 at 9:33 am

      Hi, i would not suggest you alter the recipe.

  17. Norzila Jahaya on March 30, 2019 at 11:09 am

    Hi Gemma.
    Thank you for sharing your experience and expertise. I am really excited about doing fondant for my cakes. I more preferred butter cream instead of using fondant for my cakes decorations.
    I will try to used your recipe and am going to share with you the picture. Thanks again for sharing. Nice to meet you here

    • Gemma Stafford on March 31, 2019 at 1:32 pm

      I’m delighted to hear that, Norzila!! Thanks so much for trying them out 🙂

      Best,
      Gemma.

  18. Mel Lennox on March 25, 2019 at 6:51 pm

    Hi Gemma,

    I am going to be making the marshmallow fondant by hand, I don’t have a mixer. Do you think I can do it??

    Thank you so much for the recipe I can’t wait to make my brother his Simpson themed birthday cake 🙂

    Mel

    • Gemma Stafford on March 27, 2019 at 3:48 pm

      Hi, for this one i highly suggest and electric mixer, but please do let me know how you go!

    • Raychell on April 1, 2019 at 7:27 am

      This recipe by hand is a work-out with all the kneading you have to do, but it can be done by hand. Definitely use gloves tho when adding food coloring lol, I didn’t and when switching colors mixed red and blue making purple streaks in my red that were a pain to knead enough to get rid of em. This was my first time making this, and so far I absolutely love this recipe.

      • Gemma Stafford on April 1, 2019 at 9:48 am

        I’m delighted to hear that, great job!

  19. Athena Street on March 4, 2019 at 1:45 pm

    Hi there…I have never made fondant of any type. I have never worked with store-bought fondant. I make and sell cakes and I have an order for a unicorn cake (the one plastered all over the internet with the big horn sticking up out of the middle.) Can I use marshmallow fondant for the horn and ears? If I make them ahead of time, will they dry and crack? I really don’t want to be fighting with decorations an hour or two before my clients pick up their cake!!!! Can I use fondant paint (gold metallic) on the marshmallow fondant?

    Or should I make the traditional fondant?

    • Gemma Stafford on March 6, 2019 at 7:26 am

      Hi Athena,
      If I were doing this I would run an experiment with the marshmallow fondant, see how it works!
      Rolled fondant would be my choice, other bold bakers have used it for this type of cake. In some places you can buy the ears, eye lashes and horn too, pre-made, but that will depend on where you live,
      Gemma 🙂

      • Susan on April 5, 2019 at 9:45 am

        How do you recommend sticking this fondant to ice cream cake. The outer layer will be Ice cream.

        • Gemma Stafford on April 6, 2019 at 3:49 pm

          Oh Susan, I’m not sure that is the best idea to put fondant over ice cream. It won’t stick and it will get very wet.

          I would use this over regular cake only.

          Best,
          Gemma.

          • Susan Hunnicutt on April 7, 2019 at 10:18 am

            Hi,
            I’m trying to decorate a preordered all white ice cream cake from Baskin-Robbins for my sons 2nd birthday. He loves the leap frog letters. The exterior of the cake is white ice cream. Any ideas of how I can add the letters around the outside and the number 2? I have a couple leap frog figure to put on top. I wish I could post the picture but couldn’t get it to copy and paste. The letters are capitals and in block form w/ little eyes.

            • Gemma Stafford on April 9, 2019 at 1:57 am

              Hi Susan,
              The problem is that you will have difficulty getting anything to stay in place on the horizontal surfaces of this cake as it comes into room temperature and begins to melt. You cannot use anything, such as cocktail sticks, to hold them in place either as you will be serving children.
              I think you could add a cookie to the top of the cake, perhaps a large cookie, or layer of sponge cake which would hold the letters and characters. The alternative is to make a batch of little cupcakes, decorated with buttercream, or simply with white chocolate, and use these around the cake for presentation. These will easily take the letters. Two year old children are easily pleased, the adults will not mind, just be happy that you made such a big effort. Do not let it be stressful for you,
              Gemma 🙂



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