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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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4.22 from 47 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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274 Comments

Write a Comment and Review

  1. 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 🙂

  2. 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 🙂

  3. 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 🙂

  4. 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.

  5. 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 🙂

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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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