Marshmallow Fondant

Marshmallow Fondant
With just four ingredients this Marshmallow Fondant is inexpensive, and easy to make and use for any creative cake decorating project! It’s a bonus that it tastes good too!
Looking for a cake recipe to decorate with fondant?  Keep it simple with a homemade Yellow or Chocolate cake or make it fancy and fill your cake with chocolate mousse!

What I love about this recipe:

  • Inexpensive: store-bought fondant can be pretty expensive but this marshmallow fondant only costs about $2 for per batch (about 3lbs of fondant)!
  • Fast: it only takes about 10 minutes to made homemade fondant!
  • Perfect smooth, pliable texture for cake decorating!

How to make marshmallow fondant:

1. Microwave marshmallows and water.

2. Mix in powdered sugar.  Grease your hands with shortening and use your hands to mix in powdered sugar with the melted marshmallow mixture.

3. Knead: Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. Add more powdered sugar as needed and re-grease your hands and the counter-top as needed until the dough is smooth and soft.

Marshmallow Fondant

4. Add color (if desired) and roll it out: Roll it out thinly (about 1/8 inch thick) for covering cakes or creating decorations.

Marshmallow Fondant

To color fondant:

Add a little icing color to your desired amount of fondant.  Knead the fondant with your hands until it absorbs all of the color (I recommend wearing plastic gloves). Add more color as needed to reach the desired hue.

To store fondant:

Coat fondant with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.

How much Fondant do I need to cover my cake? 

This recipe makes about 3 pounds (48 oz) of fondant. Here is a conversion chart to help you determine how much fondant you need to cover your cake.

Marshmallow Fondant

Adaptations and Variations:

  • Stovetop instead of microwave:  Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
  • Substitute large marshmallow:  To substitute large marshmallows, use a 16 oz. bag of large marshmallows.  Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
  • To use a stand mixer:  If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook.  Be sure to FIRST grease the bowl and the hook with shortening.  Then dust the bowl gently with powdered sugar.  Add marshmallows and slowly add the rest of the powdered sugar (about 1/2 cup at a time), mixing between each addition.

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Marshmallow Fondant

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Marshmallow Fondant

With just four ingredients, marshmallow fondant is inexpensive and easy to make and use for any creative cake decorating project!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 cups
Calories 2890kcal
Author Lauren Allen

Ingredients

  • 16 ounce package mini marshmallows (8 1/2 cups)
  • 2-5 Tablespoons water
  • 8 cups powdered sugar
  • 1/3 cup vegetable shortening

Instructions

  • Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl. 
  • Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
  • Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
  • Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough. 
  • Add more confectioners’ sugar as needed and re-grease your hands and the counter as needed.
  • If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

Notes

Yield: This recipe makes about 3 pounds (48 oz) of fondant. Here is a conversion chart to help you determine how much fondant you need to cover your cake.

Storing Instructions: To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place in a resealable bag with all the air squeezed out. It will keep well in refrigerator for up to 2 months.

How to color fondant: To color marshmallow fondant, add a little icing color to your desired amount of fondant. Knead the fondant with your hands until it absorbs all of the color (I recommend using plastic gloves). Add more color as needed to reach desired hue.

Adaptations and Variations:
  • Stovetop instead of microwave:  Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.
  • Substitute large marshmallow:  To substitute large marshmallows, use a 16 oz. bag of large marshmallows.  Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.
  • To use stand mixer:  If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook.  Be sure to FIRST grease the bowl and the hook with shortening.  Then dust the bowl gently with powdered sugar.  Add marshmallows and slowly add the rest of the powdered sugar (about 1/2 cup at a time), mixing between each addition.

Nutrition

Calories: 2890kcal | Carbohydrates: 663g | Protein: 4g | Fat: 34g | Saturated Fat: 8g | Sodium: 193mg | Sugar: 600g | Calcium: 7mg | Iron: 0.8mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe December 2013. Updated April 2020 with process photos and more detailed instructions. 

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