How to make marshmallow fondant

As you all know, buying fondant from stores is not only pricey but people don’t exactly like its taste either.

However, marshmallow fondant, also called MMF, is not difficult to make and tastes very good.

how to make homemade marshmallow fondant or mmf 1

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

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

how to make homemade marshmallow fondant or mmf 2

Over the last few years, I have learnt quite a bit about fondant and I thought I would share my insight with you…

- 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. 

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- 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!

- And OH! Fondant should be colored with gel colors and NOT liquid colors. I have done a whole post on coloring fondant properly with lots of tips 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 :)

how to make homemade marshmallow fondant or mmf 4

My version of MMF is modified from recipes I saw at these three sources:

1) Rolled marshmallow fondant recipe at Wilton
2) Kiele Briscoe’s marshmallow fondant recipe on allrecipes.com
3) Tippystclair’s homemade marshmallow fondant recipe from grouprecipes.com

how to make homemade marshmallow fondant or mmf 5

Here’s a step-by-step tutorial, showing you how to make marshmallow fondant…

To make it, 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 need
1 tablespoon water
1 tablespoon vanilla extract (or any other extract you prefer)
Note: Make sure your extract is colorless or else your fondant will change color and not be white

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. 

Here are the steps:

Step 1:
Take out your marshmallows into 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. Take it out and give everything a stir and then, heat it in the microwave for another 1 minute.

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

how to make marshmallow fondant 4

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, then 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 parchment paper.

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Step 8:
Now, place it in a sandwich bag.

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Step 9:
Tighten the corners of your bag.

Let it sit overnight and it is ready to use the next day (about 24 hours)aqz.

Note: DO NOT refrigerate fondant!

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You can now use gel colors to tint your fondant and use cookie cutters to cut out cool shapes!

I have done a detailed posting about coloring fondant that you should check out :)

In the past, I have used this fondant to make many decorations for my cakes, cupcakes and cookies. 

Most are available on my blog. So, feel free to browse around. 

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

Fantasy flowers

Gerbera daisies

Pansies

Basic daisies

Homemade jumbo heart sprinkles

Ribbon roses and easy leaves

Well, that’s all for today.

Until next time, tata my lovelies :)

59 thoughts on “How to make marshmallow fondant

  1. Asia Alder

    I love your site and the idea of making my own fondant. I live in the UK and do not understand what you mean by shortening. I had a look online, I wonder if for making this fondant I could substitute it with oil?

    UK shortening is dry and looks like little pellets ;)

    Reply
  2. Cakewhiz

    I don’t think oil would work. It might affect the consistency of the fondant.
    We use Crisco for shortening here in the states and it looks like Vaseline/Petroleum jelly…not pellets.
    I think butter at room temperature might work but it does have a yellowish color and that would discolor your fondant…

    I will ask some people around and maybe they might know what you can use in the UK :)

    Reply
  3. Grace

    Hi, I’m an American living in Germany. Shortening (brand: Crisco) is plant-based solid fat. Animal based solid fat is Lard (lard is rendered fat), which would taste yucky in a cupcake. However, they spread and feel just about the same to me.

    Plant-based solid fat is, I think by definition, hydrogenated vegetable oil. It’s a process under fire lately. Not healthy, just like everything. Lard is naturally that state.

    Crisco is used just as butter is in Buttercream … mix with powdered sugar and piped. It’s got it’s own appeal! If you’re using Crisco in frosting, buttercream is interchangeable. If you want Crisco because it’s white, then I suggest http://www.ourbestbites.com/2008/09/perfect-cupcake-frosting-and-filling/ . It’s a Roux frosting, also called Ermine frosting.

    I tried Ermine frosting this week and it is PERFECT. It’s white, it stands up for days, pipes and colors like a dream. It was easy and fool proof but does require cooking … and do not skip pushing the cooked mixture through a sieve after the cooking phase. And yes, it did take 8 minutes of KitchenAid mixing power to transform it like magic. OurBestBites has also developed a chocolate version that’s just as recommendable. (Props ladies! On both the testing and the instructions!) (Please note, OBB uses American butter, which is by default salted. Just don’t forget to add a pinch of salt if you use unsalted butter.)

    In the States you might find Crisco called for in brick form, which must be melted. In Germany this would be Palmin. More commonly, 99.99%, the Crisco called for will be spreadable (such as, but not unfortunately no exactly like Palmin Soft here in Germany). The consistency is heavy – like carving into a jar of peanut butter. The texture is silky – much like a bowl of room temperature margarine, which by the way is also hydrogenated or otherwise manipulated oil so it will stand as a solid at room temperature.

    I have noticed you can get coconut fat (I think that’s what Palmin is as opposed to hydr. corn oil which I *think* Crisco is) with varying degrees of "off" flavor. Crisco is somehow, through miracles of 60’s technology, taste neutral.

    Best luck!
    Grace

    Reply
  4. Abeer

    Thanks alot for your detailed response Grace! Greatly appreciated :)
    It would help out many of my readers on this blog who ask about shortening, lard e.t.c and what to use for fondant.

    Reply
  5. Jean

    Hi Asia

    "Shortening" in the US is also called Hydrogenated Vegetable Oil. Basically it is vegetable oil that is solid. Crisco is the most widely known brand here. It comes in a can, has a creamy texture and stays solid at room temperature.

    Reply
  6. Aliza

    Hey i love to bake n ur uncle’s wife referred me to ur site, its reallly amazing! love it! I just made fondant and waiting for tomorrow to use it :), ur recipe for fondant is the easiest one ive seen, all the others on the internet are soo complicated. Keep it up, ur blog is awesome

    Reply
  7. Chips

    I was so excited to find this web page. We need fall colored confetti but can’t find it. It will be perfect to make our own!
    Quick question, how do I color the fondant?[quote][/quote]

    Reply
  8. swapna

    Here in India I am unable to get shortening…will u please give me a substitute for shortening in making MM Fondant which i can easily get in India…Some people say we can use ghee or dalda…will that work…please help…

    Reply
  9. fiona

    I need your help i live in Nederland i can’t get shortening and also my fondant on cake has marks kind of breaking it not nice at all. please i’m waiting for your help. Thank’s

    Reply
  10. Abeer

    Hey Fiona,

    In my experience, the cracks in fondant usually happen when fondant starts to dry up. Make sure you are keeping it covered in a plastic bag when you are not using it. You CAN also get cracks if you roll your fondant very thin and when you apply it over a cake, the fondant starts to crack and tear…

    Also, what do you use instead of shortening? I haven’t tried anything other than shortening. So, maybe whatever ingredient you are using is possibly causing cracks… not too sure :S

    Reply
  11. ARLEENE

    Thanks for the great idea!!! will make the fondant and the sprinkles too! I went to buy them in a specific color today and I couldnt find it! now I have my own receipe with my favorite colors. GREAT WEBSITE!

    Reply
  12. Acacia

    Hey, I just thought I would say that butter works really well. I’m from Australia and I just made this recipee and substituted the shortning (Which I couldn’t find anywhere) with butter. I did have to keep re-coating my hands and the bench, so maybe butter’s not as oily? Anyway, my foundant turned out really well and I made lovely flowers for cupcakes with it.

    Thanks for the recipee. I love your blog, you’re are very talented!

    Reply
  13. jeanie

    I love this. I used to be a cake decorator at a large chain store. I have always thought fondant lacked appeal due to the taste. Great to have this recipe for a better tasting fondant. Thank you.

    Reply
  14. Tosha

    Thanks. One more question. How long can you normally store this at room temp before having to use it? I have to make a cake this Saturday and wanted to start on the flowers.

    Reply
  15. Abeer

    Sorry Tosha…just read your comment now.
    You can use this fondant as soon as you make it but I personally feel it’s easier to work with and gets a little firmer as it gets older.
    Normally, I use it the next day. Just make sure it’s covered properly so it doesn’t dry out.

    Reply
  16. Annette

    Hi in the UK you can use either trex or cookeen both available from supermarkets but trex is a lot softer and would probably work the best out of the two :-)

    Reply
  17. marie fogarty

    hi guys….
    I found "COPHA" in Woolies today (AUSTRALIA)
    it says on the packet that it is vegetable shortening
    so iam guessing it is the same as Chrisco??
    cheers guys :)

    Reply
  18. llw0516

    Thanks for the great info, at what point do you add your colors? I need to make sprinkles for the Superbowl. Go 49ers!!!!!!!!

    Reply
  19. Abeer

    I add gel colors to my fondant once it’s fully made. I usually divide it into 3 or 4 little balls and color each ball with a different color. This way, i can make sprinkles in all sorts of colors.

    Reply
  20. Emma Lockett

    Hi. Am thinking of making my own MMF and am just wondering is it possible to make this in bulk and store it? If so, how do I store it and how long will it keep for?
    Many thanks,
    Emma x

    Reply
  21. Abeer

    @Emma… Yes, you can make this fondant in bulk. I usually do that if i will be making a big cake or lots of fondant decorations. You store the same way. At room temperature, rubbed with shortening and wrapped in saran wrap or a sandwich bag or multiple sandwich bags.. Air dries up fondant so just make sure it’s properly wrapped. I like to use this fondant within 2 weeks.

    Reply
  22. Ghislaine

    Palm Oil might be another shortening substitute for your international readers. It’s sold here in the U.S. as organic all vegetable shortening by Spectrum. It’s been processed to be white as unrefined palm oil is orange and runnier in my experience. As far as I can tell the refined white palm oil is indistinguishable from Crisco so it would probably work well in this recipe.

    Reply
  23. Tusye

    Hello.
    I just found this great tutorial of yours. I also read the comments to find out the Crisco substitute in Australia and 2 of the readers mention "Chopa". We can get Chopa in the butter section at supermarket. Having said that, my question will be, do we need to keep our fondant in the fridge as it has Chopa as one of the ingredients then?
    It might be a silly question but I thought I’d better ask.

    Reply
  24. Asmita

    Hi Abeer,
    I love this tutorial. I am going to try this out for sure. I am helping a friend organise a bake party for her daughter. I have never worked or used fondant and was thinking of buying it from Joanne’s but I will try your method. I prefer home made any day. Tastier, fresher and reasonable.

    My question is how far in advance can I make it. Can it be made 2 days in advance?

    Reply
  25. Abeer

    Fresh works best for me too :) This fondant is cheap and easy to make and honestly store-bought fondant is crazy expensive. I know wilton’s fondant smells a little odd :S I haven’t tried other brands….

    Yes, marshmallow fondant can be made a week or more in advance. Most of my friends like to work with it after a day but i have made it and used it after a couple of weeks too. The maximum I store fondant is 1 month. I am sure can use it after that too but i like to play it safe. I wouldn’t want anyone getting sick…

    The quality of marshmallows really affects marshmallow fondant. Try to buy the best marshmallows you can find at the grocery store. They may be a few cents more expensive but it will make your life easier when you are making this fondant :)

    And don’t forget to sprinkle your work area with powdered sugar or cornstarch to prevent sticking…

    Hope this helps :)

    Reply
  26. Idakz

    I was googling for customised cake deco and chanced upon your site. This is such a wonderful idea! My idea for my bf’s birthday seems to be in place now heeeee. Thank you for sharing, i am wondering though, how long can a fondant last? Thanks!

    Reply
  27. cakewhiz

    @ Jenn… People refer to powdered sugar differently. My mom calls it icing sugar. So, i think it’s the same thing. It looks like very fine white powder. Hope that helps!

    Reply
  28. Tehreem

    Aoa Abeer
    You are a Muslim, right?

    I’ve never worked with fondant but I want to give it a try. The prob is: I live in Pakistan and you dont get shortening or gel colouring here :( I could order Gel colours but i am not sure about t w.hether they are halal or haram.
    Could you please help me on that? Any company thats for sure halal? Thanks :)

    Reply
  29. cakewhiz

    @Tehreem… I use Wilton and Americolor gel colors. Wilton is a little cheaper than Americolor. And as far as i know, they both don’t use animal products and are both halal. As for shortening, I use vegetable shortening called Crisco. It also doesn’t use any animal products and is halal. Hope that helps :)

    Reply
  30. Ivane

    After the fondant is made and stored properly. How do I get it on the cake? Do I warm it up or just roll it out thin. I was looking for a post on how to use the fondant?

    Reply
  31. Cakewhiz

    @Ivane…no need to warm it up. All you need to do is just knead it a little and roll it out. Make sure your cake is already iced in frosting and then just place your rolled fondant on top of the cake.

    Reply
  32. Dellwynne

    Any Kiwis wondering what shortening is, it’s kremelta here in New Zealand. In the baking aisle at the supermarket.

    Reply
  33. Leeann See

    Can you store the MMF for more than just a day or 2? I would like to make it several weeks in advance – is that possible??

    Reply
  34. cakewhiz

    @Leeann…Yes, you can definitely store this fondant for a few weeks. The maximum I have stored it is 1 month. I do have some leftover fondant that’s even older than 1 month and it hasn’t gone bad but it has become much firmer. However, I am not sure if it’s safe to eat… I wouldn’t want anyone to get sick. So, I advise tossing the fondant after 1 month, just to be safe.

    Reply
  35. helen

    hi!
    i have just found this site!! – Looks great.
    after reading all the comments – and the instructions – i am guessing the shortening/fat – is just for the kneading stage??? so it stays plyable???

    Reply

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