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Folded colored fondant stacked on top of each other.
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5 from 1 vote

Marshmallow Fondant Recipe

This recipe card contains 3 recipes for marshmallow fondant: Regular Batch, Small Batch and Mini Batch for small projects.
Regular Batch recipe yield about 3lb of fondant
Prep Time10 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Dessert, Frosting
Cuisine: American
Keyword: fondant, homemade fondant, marshmallow fondant
Servings: 48 servings
Author: Hani

Ingredients

MARSHMALLOW FONDANT RECIPE

  • 16 oz. mini or regular size marshmallows (453grams)
  • 2 pounds powdered sugar (907grams, about 8 cups)
  • 2-5 tbsp water
  • 1 tsp Vanilla Extract or Almond, Lemon (optional)
  • 1/2 cup vegetable shortening - Crisco or another kind

SMALL BATCH MARSHMALLOW FONDANT

  • 4 oz. mini or regular size marshmallows (115grams)
  • 1/2 pound powdered sugar (227grams, about 2 cups)
  • 1 tbsp water
  • 1/4 tsp Vanilla Extract or Almond, Lemon (optional)
  • 3 tbsp vegetable shortening - Crisco or another kind

MINI BATCH MARSHMALLOW FONDANT

  • 2 oz. mini or regular size marshmallows (60grams)
  • 1/4 pound powdered sugar (113grams about 1 cup)
  • 1/2 tsp water
  • 1/8 tsp Vanilla Extract or Almond, Lemon (optional)
  • 2 tbsp vegetable shortening - Crisco or another kind

Instructions

Marshmallow Fondant

  • Instructions are the same for all 3 recipes.
  • Into a large mixing bowl pour powdered sugar, if you see any lumps, be sure to sift it (regular batch: 2 pounds, 907grams, about 8 cups; small-batch: 1/2 pound, 227grams, about 2 cups; mini-batch: 1/4 pound, 113grams, about 1 cup). Make a well in the center. Set aside.
  • Grease a spatula and a microwave-safe bowl with vegetable shortening.

Melt Marshmallows

  • Into a greased bowl pour marshmallows (regular batch: 16oz, 453grams; small-batch: 4oz,115grams ; mini-batch: 2oz, 60grams). Pour water over marshmallows (regular batch: 2-5 tablespoons ; small-batch: 1 tablespoon ; mini-batch: 1/2 tablespoon).
    If you are using marshmallows that are not super fresh and really soft and moist, you may need to add more water.
    Microwave on high in 20- second intervals until all of the marshmallows are melted. They will puff up when heated and they don't look melted until you use a spatula and stir them.
  • Stir melted marshmallows with a greased spatula, add Extract if using (regular batch: 1 teaspoon Vanilla; small-batch: 1/4 teaspoon; mini-batch: 1/8 teaspoon). Stir well.

Coloring

  • If you need just one color of fondant, you can add concentrated gel food coloring to melted marshmallows and stir well until homogeneous. Continue with the next step.
    Or skip the color and make white fondant and color it later.

Kneading

  • Pour all of the melted marshmallows into a bowl with powdered sugar (regular batch: 2 pounds, 907grams; small-batch:1/2pound, 227grams, about 2cups; mini-batch: 1/4pound, 113grams, about 1cup).
  • Take the spatula or a wooden spoon coated with Crisco and roughly combine the powdered sugar with marshmallows. Then using your hands, lightly coated with shortening, knead the marshmallow fondant like you would bread dough until it's smooth and flexible 5-10 minutes.
    If the mixture is tearing a lot, add a few drops of water and knead it in. Or knead in some glycerin. Shape it into a ball, and flatten it slightly.
    For more tips please refer to the section Marshmallow Fondant FAQ in the blog post.

Storage

  • Generously coat marshmallow fondant with vegetable shortening. Double wrap it tightly with a food wrap and seal it in a resealable Ziploc bag, with the air squeezed out. Let freshly made marshmallow fondant rest overnight before using. If you are short on time, allow a couple of hours of rest.
    Store at room temperature for 2-4 weeks and in the fridge for up to 2 months.
    If refrigerating bring it to room temperature before using. Or microwave in 3-5 second intervals until more pliable. Don't overheat.

Video

Notes

My fondant is cracking and tearing, what can I do? - Spray fondant with some water and knead it in. Or if you have food- grade glycerine you can add a few drops and knead it well, to restore flexibility and moisture. It also helps with elephant skin.
Can I use marshmallow fondant to cover cakes? - Yes, absolutely. I covered many cakes with marshmallow fondant. Check the blog post for some examples.
Marshmallow fondant is very sticky, what now? - Try kneading in more powdered sugar with a little bit of vegetable shortening. You can also use some corn starch.