Marshmallow fondant is a dreamy, versatile treat that elevates any dessert with its smooth, pliable texture and sweet, creamy flavor. Perfect for cakes, cupcakes, or cookies, this homemade version is surprisingly simple to make in just under an hour.
Its soft, velvety consistency makes it easy to roll, shape, and decorate, giving your creations a professional touch. Plus, the subtle marshmallow taste adds a delightful twist to your favorite baked goods.
With only a handful of ingredients and a quick cooking time, this fondant is a game-changer for bakers of all levels. Its glossy finish and rich, melt-in-your-mouth quality make it irresistible.
Whether you’re crafting intricate designs or simply covering a cake, this marshmallow fondant ensures your desserts look and taste extraordinary. Dive in and let your creativity shine!
What You’ll Need to Make Marshmallow Fondant
- 1 bag (16 oz / 453g) mini marshmallows (use a good brand for best results)
- 2-3 tablespoons water
- 4 cups (453g / 1lb) powdered sugar (plus extra for dusting)
- Flavorless oil (a little for greasing hands and counter)
- Optional: Food coloring (gel or liquid, as desired)
Step-by-Step Instructions for Perfect Marshmallow Fondant
- Melt the marshmallows: Combine marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted. Alternatively, use a double boiler. Set aside.
- Mix in the powdered sugar: In a kitchen mixer, add 3/4 of the powdered sugar to the bowl. Pour in the melted marshmallow mixture and mix on low speed until the fondant starts to form a ball. If sticky, add more powdered sugar gradually until it forms a cohesive dough.
- Knead the fondant: Turn the dough onto a lightly oiled counter. Knead in the remaining powdered sugar bit by bit. Knead for about 7 minutes until the fondant is soft, shiny, and pliable. If it feels dry, add 1/2 tablespoon of water at a time and continue kneading.
- Add color (optional): To color the fondant, add a small amount of food coloring using a toothpick. Knead thoroughly for about 7 minutes until the color is evenly distributed and the fondant is smooth.
- Store for later use: Grease the outside of the fondant ball and double-wrap it in plastic wrap. Place it in a ziplock bag to keep it moist. It can be stored for weeks in an airtight container.
- Roll and cut: When ready to use, dust your surface with powdered sugar. Roll the fondant to your desired size, moving it around to prevent sticking. For shapes like hearts, use a cutter and let them air dry to firm up before applying.
Storage and Keeping Your Fondant Fresh
To store your marshmallow fondant for later use, grease the outside of the fondant ball lightly with flavorless oil. Double wrap it in plastic wrap, then place it in a ziplock bag to lock in moisture.
Properly stored, your fondant can last for several weeks in a cool, dry place. Cut-out shapes, like hearts, can also be stored airtight and will stay firm and ready to use.
Time-Saving Tips for Perfect Fondant
If you’re short on time, use a stand mixer to combine the marshmallow mixture and powdered sugar—it’s faster and less messy than kneading by hand.
For coloring, add a small drop of gel food coloring directly to the fondant and knead until evenly distributed. Pre-cut shapes can be made in advance and left to air-dry, saving you time when decorating your cake later.
Common Questions Answered
Why is my fondant sticky? If your fondant feels sticky, gradually add more powdered sugar until it forms a smooth, pliable ball. Can I add flavoring? Yes! Add a few drops of vanilla or almond extract while kneading for a subtle flavor boost.
How do I prevent tearing? Roll your fondant on a surface dusted with powdered sugar and move it frequently to avoid sticking.
Equipment Guidance for Smooth Fondant Making
For best results, use a double boiler or microwave-safe bowl to melt your marshmallows. A stand mixer with a dough hook attachment makes mixing easier, but if kneading by hand, ensure your counter and hands are lightly greased to prevent sticking. A rolling pin and fondant cutter are essential for shaping and cutting your designs.
Recipe Variations to Get Creative
Experiment with different colors and flavors to customize your fondant. Add a drop of gel food coloring for vibrant hues or mix in a pinch of edible glitter for a sparkly effect. For flavored fondant, try adding a few drops of citrus extract or peppermint oil. You can also mix in cocoa powder for a chocolate fondant variation.
How to Make Marshmallow Fondant
Ingredients
- 16 oz mini marshmallows (good brand)
- 2-3 tablespoons water
- 4 cups 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.