How to Make Marshmallow Fondant (Fondant Recipe for Cakes)
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Learn how to make marshmallow fondant with simple ingredients for cake decorating. This homemade fondant recipe for cakes is quick, easy and cheap.
Learning how to make marshmallow fondant, also called MMF, was the best thing I ever did.
This is the BEST marshmallow fondant recipe ever, made with a few simple inexpensive ingredients.
It’s quick and easy to make and tastes so much better than store-bought fondant.
Some people have emailed and asked how to make marshmallow fondant without powdered sugar? Honestly, that’s not possible with my recipe. You can’t replace powdered sugar with any other kind of sweetener.
Here are some marshmallow fondant tips:
- 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.
- Fondant should be colored with gel colors and NOT liquid colors. I have done a whole post on tips and tricks on HOW TO COLOR 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.
How to make marshmallow fondant at home? How do you make homemade fondant?
Add marshmallows, water and vanilla extract in a microwave-safe bowl. Heat at 30 second increments until marshmallows are melted. Then, gradually add powdered sugar and continue mixing and then kneading until you have a play dough consistency.
How to make marshmallow fondant less sticky?
Add more powdered sugar and grease your hands with shortening to knead it again.
How to make marshmallow fondant black?
Black and red fondant are 2 colors that are very difficult to make at home. A lot of gel coloring is needed to get vibrant results. Those are 2 colors of fondant I recommend buying, if it’s needed in large quantities. For smaller quantities, you can just use black gel coloring.
How to make marshmallow fondant stiff?
Add more powdered sugar until it’s not very soft and firmer.
How do you make marshmallow fondant icing?
You can thin out a small portion of marshmallow fondant with milk or water and use that as a drizzle for cakes and cupcakes.
Can you soften hard fondant? How do you fix hard fondant?
Yes, you can do this by heating in the microwave for a few 10-15 seconds. You can also rub some shortening and knead the fondant until it becomes soft again.
How do you keep fondant from drying out?
Make sure to seal it tightly with saran wrap and then place it in an air-tight container.
How to color marshmallow fondant?
Use gel coloring. I like Wilton and Americolor brands.
How does marshmallow fondant taste like?
It tastes very sweet like marshmallows.
How do you roll out fondant without it sticking?
Make sure to generously sprinkle your work area with powdered sugar.
Why is my marshmallow fondant not elastic?
You have added too much powdered sugar OR your fondant has become old OR it was not stored properly and became dry and lost its elasticity.
Why is my marshmallow fondant dry and crumbly?
It has either become old OR it was exposed to air and not stored properly and became dry.
Why is marshmallow fondant cracking?
It has become dry. Knead some shortening or glycerin into the fondant to prevent cracking.
What is marshmallow fondant used for?
It’s used for:
- decorating cakes (especially wedding cakes)
- decorating cupcakes
- decorating cookies
- flower decorations
- modeling figures
Can you steam marshmallow fondant?
Yes, you can steam your fondant covered cake when it’s ready. This will give your cake a smooth and shiny finish.
Can you refrigerate marshmallow fondant cake?
I don’t recommend it because fridges have moisture which can cause the fondant to become very soft and start melting. Also, when you remove the cake from the fridge, there is a high probability that beads of condensation will form on the fondant as the cake starts to come to room temperature. It looks horrible!
However, I have heard that if you place the fondant covered cake in a high quality corrugated cardboard box and tape it tightly and then place it in the fridge, no condensation will happen. That’s because the box will create a barrier. I have not tested this theory yet.
Can marshmallow fondant be refrigerated?
No, it cannot be refrigerated.
Can marshmallow fondant be frozen?
No, it cannot be frozen.
does marshmallow fondant hold its shape?
Yes, once it fully dries, it will hold its shape.
Does marshmallow fondant dry hard?
If you are using it to make decorations and letting them dry for a few hours or a few days, they will dry hard. If you are using it on a cake under frosting, it will NOT dry hard.
Can marshmallow fondant be used right away? Does it have to sit overnight?
Allow it to sit overnight so that it becomes more stable and easy to work with.
Is marshmallow fondant good for covering cakes?
Yes, it is great for decorating cakes.
Marshmallow fondant vs Modeling chocolate
Marshmallow fondant is made with marshmallows and modeling chocolate is made with chocolate and corn syrup.
Marshmallow fondant vs Marzipan
Fondant is made with marshmallows and powdered sugar. Marzipan is made with ground almond flour or almond meal and sugar. They can both be used for molding figures and cake decorating. It seems like marzipan is more popular in traditional European desserts.
Marshmallow fondant vs Gumpaste
Marshmallow fondant takes long to dry but gumpaste dries very quickly and is used to make edible cake decorations, especially flowers.
Marshmallow fondant vs Regular fondant
Marshmallow fondant is made at home with marshmallows and it’s cheaper and tastes better than regular store-bought fondant. Regular fondant is made with various ingredients and is pricey.
Marshmallow fondant vs Buttercream fondant
Marshmallow fondant is made with marshmallows and sugar. Buttercream fondant is made with shortening, corn syrup and sugar. It is softer than marshmallow fondant and not as stable. They can both be used to cover cakes.
What is buttercream fondant used for?
It can be used for covering cakes and making very simple cake decorations. It’s not suitable for modeling.
How much fondant do I need to cover a 10 inch cake?
That depends on how thick or thin you roll out your fondant. My recipe below is enough to cover a 10 inch cake.
How to make marshmallow fluff fondant?
Use marshmallow fluff instead of marshmallows and mix in A LOT of powdered sugar and continue kneading until you have a play dough consistency.
How to store marshmallow fondant?
It should be tightly wrapped in saran wrap and stored in an air-tight container at room temperature, away from humidity and moisture.
I hope you enjoyed this tutorial for how to make marshmallow fondant (Easy Recipe).
Here are some fondant decorated cakes and other cake decorating tutorials:
How to Make Marshmallow Fondant
- 1 packet White marshmallows My packet was 8.82 oz/250g
- 1 tbsp Water
- 1 tbsp Vanilla extract Or any other extract
- 3 - 4 cups Sugar Powdered
- Vegetable shortening As needed
Dump the marshmallows in a deep microwavable bowl.
Add water and vanilla extract.
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.
Finally, take the bowl out of the microwave and stir everything with a spoon until you have a smooth and sticky mixture.
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.
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.
For storage, grease fondant with some shortening and cover it in a sheet of wax paper and cover it tightly in saran wrap.
Let it sit overnight and it's ready to use the next day (about 24 hours). DO NOT refrigerate fondant!
- Read all my tips above.
- UPDATE: 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.
Until next time, tata my lovelies!