how to make marshmallow fondant

How to Make Marshmallow Fondant

Use this step by step tutorial to learn how to make marshmallow fondant or MMF. Homemade marshmallow fondant is cheap, easy, great for cake decorating.

Learning how to make marshmallow fondant, also called MMF, was the best thing I ever did.

It’s super easy to make and tastes so much better than store-bought fondant. 

Also, homemade marshmallow fondant is soooooooo much cheaper than buying it at stores. 

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I have used MMF to decorate cakes, cupcake, cookies and even brownies.

It’s a fun way to “jazz up” your desserts.

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Here are some tips and tricks for working with homemade marshmallow fondant (especially helpful for beginners):

  • Fondant has a tendency to dry up quickly. So, when you are not using it…make sure to keep it tightly wrapped in saran wraps or keep it in tight ziploc bags. 
  • As fondant ages, it gets a little hard. That’s not a big deal! Just rub some shortening and start kneading until it gets soft again. You can even heat it in the microwave for 5 second increments. 
  • Fondant should NOT be refrigerated or at least I have not had any success with it. It tends to get soft and very mushy…EEKS!

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  • And OH! Fondant should be colored with gel colors and NOT liquid colors. I have done a whole post on tips and tricks for coloring fondant that you should really check out.
  • Fondant is slightly sticky to work with. You can prevent fondant from sticking to your work surface (especially when you are rolling it out) by sprinkling some powdered sugar or cornstarch.
  • After making MMF, allow it to sit for 24 hours or at least overnight. This makes it easier to handle. 
  • Make sure whatever extracts you are using in your marshmallow fondant are colorless. This is especially important if you are making white fondant. 

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To learn how to make marshmallow fondant, you will need the following ingredients:

1 packet of white marshmallows (my packet was 8.82 oz/250g)
3 – 4 cups powdered sugar
Vegetable shortening (according to your needs)
1 tablespoon water
1 tbsp vanilla extract (or any other extract you prefer)

UPDATE (DECEMBER 16/2012): Please scroll down and read the comments. A few of my readers were kind enough to let me know what can be used instead of shortening in Australia, UK and other places where shortening is unavailable. 

And here are the steps:

Step 1:
Dump the marshmallows in a deep microwavable bowl.

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Step 2:
Add water and vanilla extract.

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Step 3:
Heat in the microwave for 1 minute.
Remove the bowl and give everything a stir.
Then, heat it in the microwave for another 1 minute.

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Step 4:
Take the bowl out of the microwave and stir everything with a spoon until you have a smooth mixture.

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Step 5:
Start adding sugar, 1 cup at a time. By the end, I had used 3 cups of sugar. You may need to use more depending on the type of marshmallows you are using. Keep mixing everything with a spoon until it starts to take a “dough-like form.” At this point, it is best to start kneading with your hands.

Note:
Make sure you grease your hands with A LOT of shortening before you start kneading. The dough is extremely sticky. If you are kneading on a table or any other flat surface, make sure you grease that area with A LOT of shortening too.

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Step 6:
After a bit of kneading, the “gooey” mixture transforms into fondant.

Note:
If your fondant feels too dry, rub it with some shortening to make it pliable or heat it for a few seconds. If your fondant feels too wet, add some more sugar and knead it a bit more.

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Step 7:
For storage, grease fondant with some shortening and cover it in a sheet of wax paper.

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Step 8:
Now, place it in a sandwich bag or cover it tightly in saran wrap.

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Step 9:
Let it sit overnight and it is ready to use the next day (about 24 hours).
DO NOT refrigerate fondant!

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And you are done.

Now, you know how to make marshmallow fondant.

All that’s left to do is using gel colors to tint your fondant and using cookie cutters to cut out cool shapes! 

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How to make marshmallow fondant
Author: 
Recipe type: Dessert
 
Use this step by step tutorial to learn how to make marshmallow fondant or MMF. Homemade marshmallow fondant is cheap, easy, great for cake decorating.
Ingredients
  • 1 packet of white marshmallows (my packet was 8.82 oz/250g)
  • 3 - 4 cups powdered sugar
  • Vegetable shortening (according to your needs)
  • 1 tablespoon water
  • 1 tbsp vanilla extract (or any other extract you prefer)
Instructions
  1. Dump the marshmallows in a deep microwavable bowl.
  2. Add water and vanilla extract.
  3. Heat in the microwave for 1 minute. Remove the bowl and give everything a stir. Then, heat it in the microwave for another 1 minute.
  4. Finally, take the bowl out of the microwave and stir everything with a spoon until you have a smooth and sticky mixture.
  5. Start adding sugar, 1 cup at a time. By the end, I had used 3 cups of sugar. You may need to use more depending on the type of marshmallows you are using. Keep mixing everything with a spoon until it starts to take a “dough-like form.” At this point, it is best to start kneading with your hands.
  6. Note: Make sure you grease your hands with A LOT of shortening before you start kneading. The dough is extremely sticky. If you are kneading on a table or any other flat surface, make sure you grease that area with A LOT of shortening too.
  7. After a bit of kneading, the “gooey” mixture transforms into fondant.
  8. Note: If your fondant feels too dry, rub it with some shortening to make it pliable or heat it for a few seconds. If your fondant feels too wet, add some more sugar and knead it a bit more.
  9. For storage, grease fondant with some shortening and cover it in a sheet of wax paper and cover it tightly in saran wrap.
  10. Let it sit overnight and it's ready to use the next day (about 24 hours). DO NOT refrigerate fondant!
  11. And you are done!

Here are some of my most popular posts in which I used marshmallow fondant or a combination of fondant and gum paste (called 50/50)….

Fondant fantasy flowers

fondant fantasy flowers

Ombre blue flower cake

ombre blue flower cake

Easy fondant bows

easy fondant bows

Fondant daisies

fondant daisies

Gerbera daisy cupcakes

gerbera daisy cupcakes

Fondant pansies

fondant pansies

Homemade jumbo heart sprinkles

homemade jumbo heart sprinkles

Fondant ribbon roses

fondant ribbon roses and easy leaves

Well, that’s all for today.

Until next time, tata my lovelies!

90 Comments

  1. Adela

    May 25, 2016 at 7:49 pm

    What if I don’t have parchment paper?

    1. Abeer Rizvi

      July 19, 2016 at 12:30 am

      If you don’t have parchment paper, you can use wax paper or even plastic saran wrap.

  2. Jane Metelo-Liquito

    May 27, 2016 at 7:19 am

    Hi Abeer, I’m going to try out your fondant recipe to decorate my grandson’s birthday cake. Last year I had help from a young friend who had just completed her chef training and the cake was a great success. This year I’m going solo so am really pleased to have found your tutorials. Thank you, Jane

    1. Abeer Rizvi

      June 2, 2016 at 12:36 am

      It’s so sweet of you to make your grandson’s cake. Homemade cakes are the best and come from the heart. I hope everything goes smoothly and I am sure you will do a fantastic job. Please let me know if you have any questions.

  3. Chantal

    July 15, 2016 at 5:07 am

    Would this fondant be enough to put over a cake and for decorating? Or should I double up the ingrediens?

    1. Abeer Rizvi

      July 15, 2016 at 9:34 pm

      That all depends on how big your cake is. This is enough for an 8×3 cake but I never roll my fondant very thick. Also, I don’t know what type of decorations you are doing. I usually have enough left over for simple small decorations. Let me know how it goes :

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