Bold Baking Basics, Homemade Ingredients

How to Make Marshmallow Fondant

4.46 from 485 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.

Easy Marshmallow Fondant recipe, how to make Marshmallow fondant, easy Marshmallow fondant, rolled Marshmallow fondant recipe, cake decorating, cake decorating tips, how to use Marshmallow fondant, diy Marshmallow fondant, how to make homemade Marshmallow fondant, recipes for Marshmallow Fondant, recipes for Marshmallow fondant, easy Marshmallow fondant recipe, how to use Marshmallow fondant, fondant for beginners, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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.

Easy Marshmallow Fondant recipe, how to make Marshmallow fondant, easy Marshmallow fondant, rolled Marshmallow fondant recipe, cake decorating, cake decorating tips, how to use Marshmallow fondant, diy Marshmallow fondant, how to make homemade Marshmallow fondant, recipes for Marshmallow Fondant, recipes for Marshmallow fondant, easy Marshmallow fondant recipe, how to use Marshmallow fondant, fondant for beginners, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

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!

Follow Bigger Bolder Baking on Facebook for even more easy recipe videos!

Watch The Recipe Video!

How to Make Marshmallow Fondant

4.46 from 485 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. 

Submit your own photos of this recipe

41 Images

BrittanyHarrison

Musarrat

Esther Vella

Tugba

GailV

SweetestSweden

guest
519 Comments and Reviews
most useful
newest oldest
Inline Feedbacks
View all comments
Jimmy Imaneck
Jimmy Imaneck
2 months ago

my foundant wont harden whet should i do?

Olivia
Olivia
7 months ago

this is nothing like normal fondant, I couldn’t even roll it even after using exactly what the recipe said

Amanda Purdy
Amanda Purdy
6 months ago

This is the simplest, most perfect recipe! I halved the recipe because I just didn’t need a whole batch. I pulverized freeze dried strawberries (1oz) into a powder and sifted them in with the powdered sugar. Beautiful pink color and strawberry tart/sweet flavor with out the use of any dyes or extracts! Required the use of A bit more water- didn’t measure, just added as needed for pliability. Sooo yummy! I imagine you could use any freeze dried fruit for a multitude of natural colors and flavors!!!

Cynna
Cynna
1 year ago

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!… Read more »

Jennifer Copple
Jennifer Copple
7 months ago

How much does this recipe make?

DAPHNE E HUGHES-NELSON
DAPHNE E HUGHES-NELSON
7 months ago

Should have looked at the cakes before trying this. After making this, anyone who thinks this is just like regular fondant is nuts.

Alan furlong
Alan furlong
5 months ago

Hi gemma .
Love this fondant but my problem is always the fondant rips and can always see bumps from the cake can u help me in covering the cake the right way and do you double cover your cakes

Emelly
Emelly
3 months ago

I tried it and since it was my first time doing it I think I did well and it tastes really good .Thank you Gemma

Saima
Saima
1 month ago

Hi Gemma
This is the first time i have tried marshmello fondant recipe and its amazing. I have tried it a couple of times and is it okay to use less sugar if you are already getting a smooth fondant without using all the quantity mention in the recipe? I kind of use like half of the quantity and i still get a good smooth fondant. It is okay to use less sugar?

Rac
Rac
5 days ago

I might have added double the water and the consistency is really watery is there anything I can do to make it proper

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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford