Fondant is an edible sugar “dough” that can be used to cover cakes that have been frosted with ganache or buttercream for a beautifully smooth finish.
Fondant is also very versatile in that it can be embellished with embossed rollers or mats, as well as crimpers for added texture. You can also pipe delicate designs onto fondant covered cakes and cupcakes using royal icing or a crusting buttercream frosting.
Most fondant recipes are sensitive to moisture and so royal icing and crusting buttercream frostings are great options when piped accents are needed as they set nice and dry.
This marshmallow fondant recipe is popular because it is so inexpensive to make, and it tastes like marshmallows! Over the years we have tried many different recipes.
We actually use Liz Marek fondant most often, which is a combination of pre-made fondant and marshmallow fondant. You can find this recipe here: Liz Marek Fondant.
While we use Liz Marek fondant most often, we wanted to keep this simple Marshmallow Fondant on our site as well since it is a great option for those who want to experiment with fondant but don’t want the expense of purchasing pre-made.
If you would like to experiment with figure modeling, you can knead in a bit of tylose powder so that the figures will be stronger and dry more quickly.
- ¼ cup shortening (48g.) (plus a little extra for greasing your bowl)
- 1 teaspoon clear vanilla (optional)
- 2 Tablespoon water
- 2 lb. (907g) bag of powdered sugar
- 16 oz bag of mini marshmallows (470g)
- Grease the inside of a microwave safe bowl with shortening.
- Put marshmallows, vanilla, and water into bowl
- Microwave it on high for 60 seconds. Stir (with greased spoon). Continue heating in 30 second intervals until marshmallows have melted.
- Stir in your shortening.
- Put your powdered sugar into the bowl and combine powdered sugar, shortening, & marshmallows with a greased spoon. As it gets harder to stir, you will need to use your hands. Grease your hands with shortening first.
- You will knead and fold, incorporating the sugar as best you can.
- You may find it easier to knead on a countertop greased with a little shortening.
- *You may not need the entire amount of confectioners sugar. Once the fondant stops accepting the sugar, and the consistency seems right (not too sticky or overly soft), it's ready!
- Finally, form your fondant into a ball, grease it with a light coating of shortening, wrap it tightly in plastic wrap, and then into freezer bag or airtight container. Let it rest for several hours or overnight. It will last at room temperature for several weeks.
- **Always keep MMF that you are not using wrapped in plastic wrap. To revive hardened fondant, microwave it in 5 second intervals until soft again, or knead in a small amount of glycerin (often sold in cake supply shops)
Tips and Notes for Marshmallow Fondant
Before rolling out your fondant, you should prep your countertop with a light coating of vegetable shortening to prevent sticking (Some decorators use powdered sugar or corn starch but we prefer shortening unless the fondant is very soft.)
When covering cakes or making cut-outs, I roll my fondant to approximately ⅛ inch thickness.
I rarely use all of the powdered sugar that the recipe calls for. Once your fondant is the right consistency, you no longer need to try to fold more sugar into it. Fondant will be a consistency a little thicker than play-doh.
Form your fondant into a ball, grease it with a light coating of shortening, wrap it tightly in plastic wrap, and then into freezer bag or airtight container. Let it rest for several hours or overnight. It will last at room temperature for several weeks.
**Always keep MMF that you are not using wrapped in plastic wrap. To revive hardened fondant, microwave it in 5 second intervals until soft again.
*Marshmallow fondant doesn’t do well in the refrigerator or freezer. Decorations may wilt and will become very shiny. If you must refrigerate your cake, you may wish to use pre-made fondant instead, or Liz Marek’s recipe as mentioned above.
However, if you must refrigerate, and the cake begins to sweat once removed from the refrigerator, do not touch it (as this may leave finger prints.) Instead, place it in front of a fan or over a vent so that the condensation will dry more quickly.
We hope that you enjoy the recipe!