Easy Marshmallow Fondant Recipe |Video|

MELT MARSHMALLOWS

Lightly coating the bowl with vegetable shortening helps prevent sticky melted marshmallows from clinging. Start by greasing a microwave-safe bowl and a spatula with shortening. I use a little of Crisco shortening, which is white and flavorless (steps 1-2).

As shown in the photos, I used regular-size marshmallows with room-temperature water. The amount of water can vary depending on how fresh the marshmallows are—if they feel a bit dry, add an extra teaspoon or two, but not too much (step 3-4).

If you don’t have a microwave, you can melt the marshmallows over a pot of simmering water. Whichever method you use, keep a close eye on them to avoid overheating. Heat in short 20-second intervals in the microwave, stirring frequently with a lightly greased spatula. Marshmallows will puff up as they heat and won’t fully lose their shape until stirred, so regular mixing is important (steps 5-6).

You can stop heating once about three-quarters of the marshmallows are melted, but continue stirring, and the residual heat will melt the rest. This helps prevent overheating, which can make the fondant overly sticky. At this stage, you can also add flavorings. I usually use a bit of vanilla, almond, or lemon extract (steps 7-8).

ADD POWDERED SUGAR

In this step, you’ll combine the melted marshmallows with powdered sugar. I always add the melted marshmallows to a bowl of powdered sugar, so have it ready before you begin. Make a well in the sugar and pour the melted marshmallow mixture into it (steps 1-2).

To handle the sticky mixture, use a greased spatula to start mixing the marshmallows with the sugar. Once it begins to come together, grease your hands with vegetable shortening and knead the dough, first in the bowl, then on a work surface, until smooth, soft, and flexible, about 5-10 minutes (steps 3-7). Shape into a ball (step 8). Freshly made fondant should be pliable, flexible, and not overly sticky. Slightly sticky is normal.

RESTING, STORING SOFTENING FONDANT

For the best results, I like to let it rest overnight before using as this makes it much easier to handle. Generously coat the fondant with vegetable shortening to lock in moisture and prevent it from drying out (steps 1-2). Wrap it tightly in plastic wrap, then place it in a Ziploc bag with as much air as possible removed.

Marshmallow fondant keeps at room temperature for 2-4 weeks and in the fridge for up to 2 months. Please keep it away from smelly foods like fish. Let it come to room temperature before using. If you are in a pinch, you can use a microwave in 3-second intervals to soften it up a bit faster.

HOW TO COLOR MARSHMALLOW FONDANT

• Method 1: Color Melted Marshmallow – great if you need a large batch of the same color
• Method 2: Color Pre-Made Fondant

COLORING MELTED MARSHMALLOWS

The easiest and most effective way to color fondant is to add color to the melted marshmallows before mixing in the powdered sugar. This works especially well for bold shades like pink, red, purple, orange, and even black, especially if you need a large amount of fondant of the same color. The warmth of the melted marshmallows helps develop deeper, more vibrant colors. Start with a small amount of food coloring and then add more to achieve more vibrant results.

Add concentrated gel food coloring to the melted marshmallows (steps 1-4) and mix well. Pour the colored marshmallow mixture over the powdered sugar (step 5), then use a well-greased spatula to combine everything until incorporated (step 6). Once the mixture forms a mass, knead it with greased hands (steps 7-8).

Turn it out onto a work surface and continue kneading until smooth, pliable, and flexible. If it feels too sticky, keep kneading and add a little vegetable shortening and starch as needed (steps 2-3). Shape into a ball, lightly coat with vegetable shortening, and wrap tightly in plastic wrap to prevent it from drying out. Let it rest, and it is ready for your project.

COLOR PRE-MADE FONDANT

If you already have white marshmallow fondant prepared, you can easily color it using concentrated gel food coloring. I highly recommend wearing gloves for this step. Flatten the fondant, make a small well in the center, and add the gel food coloring. Knead until the color is fully and evenly distributed throughout. Use starch and vegetable shortening if it becomes too sticky.

To check consistency, cut the ball of fondant in half and examine the inside. If the color is still uneven, continue kneading and test again until fully uniform (steps 1–8).

CAN THIS RECIPE BE DOUBLED?

Yes, I have successfully doubled and even tripled this recipe. When making a large cake, for example, a 3-tier cake in one color, it’s best to color all the fondant at once. It’s nearly impossible to match the color once you run out.

When doubling or tripling this recipe, use a large bowl or a spacious cooking pot to ensure there’s enough room for all the powdered sugar and melted marshmallows.

HOW MUCH FONDANT DO I NEED TO COVER THE CAKE?

Here is a useful fondant chart (via Wilton.com) for different cake sizes.

HOW TO FIX FONDANT THAT CRACKS, TEARS, ELEPHANT SKIN

From my experience, cracking and tearing usually happen when the fondant doesn’t have enough moisture. It could be due to too much powdered sugar, older marshmallows, or leaving the rolled fondant out for too long, which can cause it to lose flexibility. Cracked or tearing fondant is difficult to work with, but there are a few things you can do to fix cracking, tearing, and even “elephant skin.”

• Use Water and Vegetable Shortening – Spray dry fondant with water, then knead it with a little vegetable shortening. Hydrating fondant with water helps improve its texture and address the elephant skin problem (steps 1-8).

• Use Glycerin – I know, not everyone keeps glycerin on hand. But if you have it in your pantry now, it’s time to use it. Glycerin is a type of moisturizing agent that draws moisture from the air. Kneading it into dry, cracked fondant helps restore its texture, smoothness, and elasticity. Add a small amount of glycerin to the fondant and knead it well until it becomes pliable and smooth. I often use a little vegetable shortening to help with kneading (steps 1-8).

CAN YOU COVER A CAKE WITH MARSHMALLOW FONDANT?

Absolutely, I use this fondant to cover all my cakes. How to cover a cake with fondant step-by-step via Wilton.com.

Here are cakes I decorated using marshmallow fondant and quick gumpaste.

DOES MARSHMALLOW FONDANT HARDEN?

Marshmallow fondant can take a few days to dry completely. You can speed up the process by adding tylose to make a quick gumpaste. To improve airflow and help it dry evenly, place fondant decorations on a splatter guard so air can circulate from underneath.

MARSHMALLOW FONDANT FAQ