Bold Baking Basics, Homemade Ingredients

How to Make Marshmallow Fondant

4.29 from 245 votes
Marshmallow Fondant is easy to make, beautiful to decorate with, and uses just THREE ingredients!
An easy Marshmallow Fondant to wow everyone you know.

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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Watch The Recipe Video!

Gemma's How to Make Marshmallow Fondant

4.29 from 245 votes
Marshmallow Fondant is easy to make, is beautiful, and uses just THREE ingredients!
Author: Gemma Stafford
Marshmallow Fondant is easy to make, is beautiful, and uses just THREE ingredients!
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

  • First melt marshmallows and water in a double boiler or in a microwave for 30 seconds at a time. Set aside once melted.
  • *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.
  • *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.
  • Note: be sure to grease your hands and counter before dumping mixture from bowl
  • 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.
  • 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.
  • 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.
  • 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.
  • Your Fondant will last for weeks when stored airtight. Even your cut out hearts will stay perfect until you need them.

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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Comments & Reviews

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Loraine
Guest
Loraine
4 days ago

Would you have a recipe for peanut butter marshmallow fondant

miriam howell
Guest
miriam howell
26 days ago

I was going to use this fondant to make a “brain cake” Can I add this to the cake the night before, store it in the fridge and serve it the next day?
Thank you

Kamee jennings
Guest
Kamee jennings
29 days ago

Omg. This recipe was so much easier than the other ones offered. Love it.. love it.. love it….

Stacey
Guest
Stacey
1 month ago

Can you add cocoa powder to this in lieu of a bit of the powdered sugar do make it chocolate flavored? Or how best could you make this chocolate flavored? Thanks much!!!

Annette T
Member
Annette T
1 month ago

Hi Gemma, this looks so cool!
Two questions: 1. Can you flavor the fondant with a splash of juice, jam or standard extracts?
2. Is the food coloring the standard out of the box from the grocery store or does it need to be the kind used for cake decorating?

Blima
Guest
Blima
1 month ago

This recipe looks soo E-Z I must try it!
By any chance can this recipe B used with store bought Marshmallow Fluff (instead of regular Marshmallows ?
As those are made with Fish gelitan.
& some if my friends R allergic to FISH.
Thanks

Annysh
Member
Annysh
2 months ago

I’m going to try it on my daughter cakes thank you I’dwill share it here if I make it

Ach2017
Member
Ach2017
2 months ago

Hi Gemma,
I would be working with fondant for the first time to baby a baby shark cake for my baby. What kind of colors do you use for this fondant ? Would liquid colors work? Also, I am going to to do a butter cream on the cake coz it is easier to include variants of blue and just use fondant for the figures and sea creatures. How do you stick fondant on butter cream and also are the do’s and don’ts around that?

Ach2017
Member
Ach2017
2 months ago

Hi,

This is my first time experiment with fondant and I am working on a baby shark cake for my baby. What kind of colors do you use in your fondant? I’ve got liquid colors. Would that work? I am also planning to do butter cream on the cake coz it is easier to work with to get different variations of blue for the water. Would this fondant stick easily on butter cream? What are the do’s and don’ts around that?

Hannah
Guest
Hannah
3 months ago

Hi I don’t like the taste of regular fondant does this taste good or even better

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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