Marshmallow Fondant
Transform your cakes, cupcakes, and cookies into edible works of art with this easy homemade Marshmallow Fondant! Made with just a handful of pantry staples—mini marshmallows, powdered sugar, and water—this recipe delivers a silky, pliable fondant perfect for rolling, shaping, and decorating. The addition of vanilla extract adds a subtle touch of flavor, while optional gel food coloring allows limitless customization. In under 30 minutes, you’ll have a smooth, professional-quality fondant that’s not only budget-friendly but also delightfully fun to work with. Perfect for bakers of all skill levels, this marshmallow fondant is the ultimate tool to bring your sweet creations to life.
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Recipe Information
Ingredients
- 16 ounces Mini marshmallows
- 6 cups Powdered sugar
- 2 tablespoons Water
- 2 tablespoons Vegetable shortening
- 1 teaspoon Vanilla extract (optional)
- as needed Gel food coloring (optional)
Instructions
Place the mini marshmallows in a microwave-safe bowl and add the water. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals, stirring after each interval, until the marshmallows are fully melted and smooth.
If desired, stir in the vanilla extract for flavoring at this stage.
Grease a large bowl, a rubber spatula, and your hands with a thin layer of vegetable shortening to prevent sticking.
In a large mixing bowl, add about 4 cups of powdered sugar and create a well in the center. Pour the melted marshmallow mixture into the well.
Use the greased spatula to mix the powdered sugar and melted marshmallows together. Gradually add more powdered sugar, about 1 cup at a time, until the mixture becomes too stiff to stir.
Lightly grease your clean work surface and knead the fondant by hand, incorporating the remaining powdered sugar as needed. Continue kneading until the fondant is smooth, pliable, and no longer sticky, about 5-7 minutes.
If you'd like to color the fondant, divide it into portions and add a small amount of gel food coloring to each portion. Knead the fondant until the color is evenly distributed. Wear gloves to avoid staining your hands.
Wrap the fondant tightly in plastic wrap and store in an airtight container. Let it rest for at least 1 hour or up to overnight before using. The fondant can be stored at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 1091.7 g | 397% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 963.9 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
