Simple Marshmallow Fondant Recipe – Easy, Delicious, and Perfect for Cake Decorating
Making homemade marshmallow fondant is easier than you think! With just four simple ingredients, you can create a smooth, pliable, and delicious fondant that’s perfect for decorating cakes, cupcakes, and cookies. Unlike store-bought fondant, this version has a pleasant marshmallow flavor, making it a favorite among both bakers and dessert lovers.
In this guide, you’ll learn how to make marshmallow fondant step by step, including expert tips, variations, troubleshooting advice, and storage recommendations. Whether you're a beginner or an experienced baker, this homemade fondant recipe will help you achieve professional-looking cakes effortlessly.
Why You’ll Love This Marshmallow Fondant Recipe
- Easy to Make – Requires just four ingredients and simple steps.
- Budget-Friendly – Costs less than store-bought fondant.
- Tastes Better – Has a soft, sweet marshmallow flavor.
- Perfect for Decorating – Smooth, stretchable, and ideal for cake designs.
- Customizable – Can be colored and flavored to suit any theme.
Ingredients for Homemade Marshmallow Fondant
To make the perfect DIY marshmallow fondant, you’ll need:
- 1 package mini marshmallows (16 ounces or approximately 8 ½ cups)
- 2-5 tablespoons water (start with 2 tablespoons, add more if needed)
- 8 cups powdered sugar (also called confectioners’ sugar)
- 1/3 cup vegetable shortening (for greasing hands and work surfaces)
Optional Additions for Customization:
- Gel food coloring (to tint your fondant)
- Flavor extracts (such as vanilla, almond, or lemon for added taste)
Step-by-Step Guide to Making Marshmallow Fondant
Follow these detailed steps for the best results:
Step 1: Melt the Marshmallows
- In a large microwave-safe bowl, combine the mini marshmallows with 2 tablespoons of water.
- Microwave on high for 30 seconds, then stir thoroughly.
- Continue microwaving in 30-second intervals, stirring between each, until the marshmallows are fully melted and smooth.
Alternative Method: If you don’t have a microwave, melt the marshmallows in a double boiler or a small saucepan over low heat, stirring constantly until smooth.
Step 2: Incorporate Powdered Sugar
- Add about 5 cups of powdered sugar to the melted marshmallow mixture.
- Stir gently using a sturdy spoon or silicone spatula until the mixture thickens.
Step 3: Knead the Fondant
- Grease your hands and work surface generously with vegetable shortening to prevent sticking.
- Transfer the mixture onto the greased surface and begin kneading like dough.
- Gradually add the remaining powdered sugar, kneading continuously.
- If the fondant feels too dry or cracks, add a small amount of water (½ tablespoon at a time) and knead until it becomes smooth and elastic.
Step 4: Achieve the Perfect Consistency
- The fondant should be firm, smooth, and stretchy without tearing.
- If it’s sticky, add more powdered sugar (a little at a time).
- If it’s dry, apply a thin layer of shortening and knead again.
Step 5: Use or Store the Fondant
- Your marshmallow fondant is now ready to use!
- If not using immediately, store it properly to keep it soft and fresh.
How to Color Marshmallow Fondant
Adding color to fondant is simple:
- Use gel food coloring for the best results (liquid food coloring can alter consistency).
- Place a small amount of fondant on a greased surface.
- Add a few drops of food coloring and knead until evenly distributed.
- Repeat as needed to achieve the desired shade.
- Wear disposable gloves to prevent staining your hands.
How to Store Marshmallow Fondant
Proper storage ensures your fondant stays soft and usable:
- Coat the fondant with a thin layer of vegetable shortening to prevent drying.
- Wrap tightly in plastic wrap, ensuring no air is trapped.
- Place in an airtight container or a resealable plastic bag.
- Refrigerate for up to 2 months.
When ready to use, let the fondant sit at room temperature for about 30 minutes, then knead until soft again.
Troubleshooting Tips for Homemade Fondant
Variations of Marshmallow Fondant
Want to customize your fondant? Try these variations:
1. Stovetop Method
- If you prefer not to use a microwave, melt the marshmallows with water in a saucepan over medium-low heat, stirring constantly.
2. Using Large Marshmallows
- Replace mini marshmallows with 16 oz. of large marshmallows.
- Adjust the water and powdered sugar as needed to reach the right consistency.
3. Stand Mixer Method
- Use a stand mixer with a dough hook to knead the fondant.
- Grease the bowl and hook with shortening before starting.
- Add marshmallows and sugar gradually, mixing well between each addition.
Frequently Asked Questions
1. How Much Fondant Do I Need for My Cake?
A 3-pound batch of fondant covers approximately:
- 8-inch round cake (4 inches high) – about 2 pounds of fondant
- 10-inch round cake (4 inches high) – about 3 pounds of fondant
For an exact fondant coverage guide, refer to a fondant chart.
2. Can I Freeze Marshmallow Fondant?
Yes! Wrap fondant tightly, place it in an airtight container, and freeze for up to 6 months. Thaw at room temperature before using.
3. Can I Flavor Marshmallow Fondant?
Absolutely! Add 1 teaspoon of flavor extract (like vanilla, almond, or lemon) when melting the marshmallows.
Final Thoughts: Why This is the Best Marshmallow Fondant Recipe
This easy homemade marshmallow fondant is a game-changer for cake decorators. Not only is it simple to make, but it also tastes far better than store-bought fondant. Whether you’re covering cakes, making edible decorations, or crafting fondant figures, this DIY fondant recipe will become your go-to choice.
Give it a try and take your cake decorating skills to the next level!
Love This Recipe? Share It!
If you enjoyed this homemade marshmallow fondant tutorial, don’t forget to pin it on Pinterest, share it on Facebook, and tag @fabsorecipes in your creations!
