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    Home » Recipes » Baking Tips

    How to Make Marshmallow Fondant {MMF}

    Published: Mar 24, 2023 · Modified: Dec 28, 2023 by Abeer Rizvi · This post may contain affiliate links · 98 Comments

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    Learn how to make easy homemade marshmallow fondant recipe with simple ingredients. It's perfect for making toppers, figures, cake decorating, covering cakes and so much more.

    Homemade fondant, also known as MMF, is a versatile and easy-to-make alternative to traditional fondant. It's perfect for decorating cakes, cupcakes, and other sweet desserts. Made with only a few key ingredients, it is a great option for beginners who are new to cake decorating. It also tastes much better than the store-bought version and is also a cheaper alternative. Consider this post to be a beginner's guide, where l will walk you through the steps of making it and discuss variations you can try and share all my tips and tricks.

    Easy Homemade Marshmallow Fondant in Different Colors on Dull Gray Background

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    What is fondant?

    It is sweet pliable dough that is completely edible and can be rolled out and cut out and is mostly used in covering cakes to create a smooth finish. It is also very popular in Cake Decorating. It's sweet and tastes like marshmallows.

    Key Ingredients

    • White marshmallows: One packet that's usually 10 oz. bag, is enough to make a small batch to cover an 8 inch round cake.
    • Water: Just a tablespoon of water is needed to help melt the marshmallows.
    • Vanilla extract: This adds flavor.
    • Powdered sugar: This helps to turn the melted marshmallow mixture into pliable, flexible dough.
    • Vegetable shortening: You'll need plenty of this to prevent the mixture and dough from sticking to your hands and work surface.
    • Gel food coloring- This is great if you want a color other than white.

    How to make easy marshmallow fondant recipe from scratch?

    1. Add marshmallows and water in a deep microwavable-safe bowl- Heat until marshmallows are melted
    2. Add powdered sugar: Continue mixing and then kneading with heavily greased hands and spatula until you have a play dough consistency.
    3. Store- In a sealed container or tight Ziploc bag at room temperature overnight.
    Collage Image With Step by Step Pictures on How to Make Marshmallow Fondant (MMF)

    Different Ways to Use Vanilla Fondant

    • Cut out shapes or letters using cookie cutters and use them to decorate cupcakes or cakes.
    • Create models and 3D figures, like animals (turkey, dinosaur, bunny, bee, ladybug) or flowers like these pansies, by molding it with your hands or using special tools.
    • Cover a cake with it to give it a smooth, polished finish like you can see in this Tiered 4th of July Cake.
    • Use it to make cake toppers like these Easy Bows or Easy Flowers.
    • Decorate cookies like these Emoji Cookies or these Sports Cookies or these beautiful Flower Cookies.

    Is marshmallow fondant same as regular fondant?

    No. Regular traditional version is what you will buy online or at stores and it has a huge list of ingredients including sugar, corn syrup, water, palm oil, stabilizers, preservatives, flavors, thickeners, glycerine and more. The main ingredients in the homemade version are marshmallows, water, extract, powdered sugar.

    Is this the same as marzipan?

    No. 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.

    Is this the same as modeling chocolate?

    No. Modeling Chocolate (Candy Clay) is made with chocolate and corn syrup while this is mostly made with marshmallows and powdered sugar.

    Variations

    Tint it with with gel food coloring- Do not use liquid food coloring as it can make the dough sticky. I have done a whole post on How to Color Fondant where I discuss this in great detail.

    Try a different flavor extract- Substitute almond, coconut, maple, peppermint or lemon extract for vanilla extract.

    Add some cocoa powder- This will give a lovely chocolate flavor. About ¼ cup is more than enough.

    Tips and Techniques

    Adjust the consistency- If the dough is too dry, add more shortening to make it pliable. If it's too wet, add more powdered sugar and knead it more.

    Don't refrigerate- This should not be refrigerated. Instead, store it at room temperature, tightly wrapped in saran wrap in a cool, dry place.

    Use fresh marshmallows for best results- Marshmallows that have been sitting on the shelf for a while can become stale and hard, which can make it difficult to melt them down to create a smooth mixture.

    Grease your hands and work surface - As mentioned in the recipe instructions, when you are kneading and mixing all the ingredients, everything is very sticky. Greasing your hands and work surface with vegetable shortening will help prevent the it from sticking to everything and make it easier to work with.

    Add color gradually- If you want to color it, add the coloring a little bit at a time. Adding too much at once can make it sticky or cause it to become too wet.

    Use a silicone mat - A silicone mat can be helpful when rolling it out because it won't stick to the surface like a traditional rolling pin.

    Sprinkle your work surface with powdered sugar when rolling out fondant- Because this prevents it from sticking to your rolling pin and your table. Some people use cornstarch instead of powdered sugar too. It's up to you.

    Let it sit overnight before using it- It develops a better consistency and texture the next day and it's not overly soft.

    As this ages, it gets a little hard- That's not a big deal! Just rub some shortening and start kneading until it becomes soft again. You can even heat it in the microwave at 5 second increments and knead.

    To make a true white color- Use clear extracts. This is very important or else you will end up with an off-white color.

    Buy red and black colored fondants- Those are the only two colors I recommend buying from stores because because you need to use a lot of gel coloring to achieve the correct shade and you will need to let it rest for a few days to allow the color to develop.

    Does this dry hard? If you are using it to make models and flowers and letting them air dry for a few hours or a few days, they will dry hard. If you are using it on a cake under Buttercream Frosting, it will NOT dry hard.

    Troubleshooting

    Fondant is too dry - If this is the case, it may be cracking or tearing when you try to roll it out. To fix this, knead in a small amount of shortening to make it more pliable. Then, roll again.

    Fondant is too wet - If this is the case, it may stick to everything and be difficult to work with. To fix this, knead in a small amount of powdered sugar until it reaches the desired consistency.

    Fondant is lumpy or has air bubbles - You did not knead long enough. Continue kneading until it is smooth and any air bubbles have been eliminated. Another reason could be using unsifted powdered sugar. Sift it in order to eliminate any lumps.

    Cupcake Decorated With Blue Fondant Star Cupcake Toppers on Dull Gray Background

    Storage

    Store at room temperature- Grease the ball of edible clay with shortening and cover it tightly in multiple layers of saran wrap and store it away from direct heat and moisture.

    Can this be made ahead of time? Yes. It can be made 2 weeks in advance.

    Can you refrigerate fondant decorated cakes? No. I don't recommend this because refrigerators have moisture which can cause it to become very soft. 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 decorated 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 you freeze this? No. I don't recommend this because as it thaws to room temperature, condensation beads will form and that makes it very sticky and difficult to use.

    Recipe

    Easy Homemade Marshmallow Fondant Rolled out and Placed on Crumpled Paper.

    How to Make Marshmallow Fondant (MMF)

    Abeer Rizvi
    Learn how to make easy homemade marshmallow fondant recipe with simple ingredients. It's perfect for making toppers, cake decorating, covering cakes and so much more.
    5 from 2 ratings
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Total Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 2 Cups
    Calories 19 kcal

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    Ingredients
      

    • 1 packet White marshmallows 10 oz. bag
    • 1 tablespoon Water
    • 2 teaspoon Vanilla extract Or any other extract of your choice
    • 3 - 4 cups Powdered sugar Sifted
    • Vegetable shortening As needed

    Instructions
     

    • Add marshmallows and water in a deep microwavable-safe bowl.
    • Heat until marshmallows are melted.
    • Add powdered sugar.
    • Continue mixing and then kneading with heavily greased hands and spatula until you have a play dough consistency.

    Notes

    • Read all my tips above.
    • For storage, grease it with some shortening and cover it tightly in saran wrap at room temperature, away from direct heat and moisture. 
    • 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. 

    Nutrition

    Calories: 19kcalCarbohydrates: 1gSodium: 1mgSugar: 1g

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Reader Interactions

    Comments

    1. Leeann See

      February 16, 2014 at 9:34 am

      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
    2. cakewhiz

      February 16, 2014 at 11:49 pm

      @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
    3. wesam

      November 02, 2014 at 5:27 pm

      Thank for sharing this lovely recipe . i want to ask you what is the recipe of chocolate fondant?

      Reply
      • Abeer Rizvi

        November 03, 2014 at 11:42 pm

        I am sorry but I don't have a recipe for chocolate fondant yet but I do make modeling chocolate which tastes like chocolate. You can't use it to cover your cakes but you can use it to make cake decorations. Here is the recipe: https://cakewhiz.com/how-to-make-modeling-chocolate/

        Reply
    4. helen

      November 12, 2014 at 11:27 am

      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
      • Abeer Rizvi

        November 13, 2014 at 1:39 pm

        @Helen... Yes, it's especially useful for kneading and primarily used to prevent the melted marshmallows from sticking to your hands.

        Reply
    5. kirsten

      November 21, 2014 at 6:52 pm

      How long will this last for if stored correctly?

      Reply
      • Abeer Rizvi

        November 21, 2014 at 8:31 pm

        Hi Kristen…The maximum I store my fondant is 1 month and then I toss it.

        Reply
    6. kirsten

      November 24, 2014 at 2:29 am

      Will this stay shaped? I want to make a starburst cake(the one with the fondant burst open)

      Reply
      • Abeer Rizvi

        November 25, 2014 at 1:43 am

        @ Kristen...Yes, this fondant holds its shape.

        Reply
    7. Tp

      January 06, 2015 at 1:21 pm

      Hi! I am brand new to making and using fondant. I am excited and scared to try your above recipe. I was just wondering if you had ever interchanged the butter for the shortening and if so, how much does it discolor the white fondant? I am making rolled stripes around the cake and was looking to have a few white stripes thrown in with the colored, but now I'm concerned about the white color. Thanks.

      Reply
      • Abeer Rizvi

        January 06, 2015 at 6:21 pm

        This recipe is really easy and so many people have used it successfully. I hope you like it too. If you want to make white fondant, you really should try and stick to shortening. Butter makes it off white. It doesn't become completely yellow but the fondant is kinda off white. You can add white gel coloring to brighten it a little... that does help. But, it will never become completely white. I hope this helps!

        Reply
    8. Caroline Hancock

      January 28, 2015 at 2:44 pm

      I don't think anyone else has mentioned it but if you live in the UK, Trex is shortening I've been using it for 25yrs +. Love your recipe and shall give it a go.

      Reply
      • Abeer Rizvi

        January 28, 2015 at 9:30 pm

        Thanks Caroline! I get soooo many emails from people, asking what to use instead of shortening. Your answer would really help them!

        Reply
    9. Afshin

      February 12, 2015 at 3:27 pm

      Hey Yesterday I made fondant in which I had used wilton gel Colour nd Bcoz of that my fondant became bitter cn u help plz

      Reply
      • Abeer Rizvi

        March 14, 2015 at 12:31 am

        What color gel coloring did you use? Usually, red and black gel coloring (if used in large quantities) have a tendency to make fondant taste bitter. Many people just order those 2 colors from Satin Ice. I have never had any other color of Wilton gel coloring taste bitter. Maybe your Wilton gel coloring had gone bad or old??? You can also try Americolor brand... you might like that better.

        Reply
    10. heather

      March 18, 2015 at 12:30 pm

      This will be my first time making fondant I will be gone all Saturday can I make the fondant Friday evening cover the cake Sunday and serve Monday night?

      Reply
      • Abeer Rizvi

        March 21, 2015 at 3:06 pm

        Yes, you can make your fondant well in advance.
        Make it on Friday and then cover your cake on Sunday and it will be perfect on Monday. Good luck!

        Reply
    11. Amateur baker

      April 02, 2015 at 5:56 pm

      What sort of icing do you use to cover the cake before putting the fondant on it? Do you have a preference?

      Reply
      • Abeer Rizvi

        April 04, 2015 at 11:15 pm

        I normally use buttercream icing but sometimes I also use Swiss meringue buttercream.

        Here's my favorite buttercream icing recipe (there are also some flavor options):
        https://www.cakewhiz.com/buttercream-icing

        Here's my favorite chocolate buttercream icing recipe:
        https://cakewhiz.com/chocolate-buttercream-icing/

        I also like to make this seedless strawberry buttercream in the Summer time:
        https://cakewhiz.com/strawberry-frosting/

        Happy baking!

        Reply
    12. Chevy

      April 03, 2015 at 5:49 pm

      I have made modelling chocolate and i just rolled it out like fondant and covered my cake with it (it was a pirate ship and according to the guests at the party it tasted great).

      Reply
      • Chevy

        April 03, 2015 at 5:54 pm

        I would like to add that this was the first time that i had ever used fondant

        Reply
      • Abeer Rizvi

        April 06, 2015 at 6:40 pm

        I have heard that some cake decorators like to use modeling chocolate to cover their sculpted cakes such as a pirate ship. But, I prefer covering my cakes with fondant because it's more elastic and easy to spread. Everyone has their own preference though. I am sure your pirate cake must have looked fabulous!

        Reply
    13. Bailey

      June 03, 2015 at 1:00 pm

      Hi, so I made this fondant yesterday. I made it in advance because I am making a big cake in a few days. How long does it last in the air tight bag? and why can I not refrigerate/ freeze it?

      Reply
      • Abeer Rizvi

        June 05, 2015 at 5:18 pm

        I keep it in the airtight bag for 1 month and then I toss it. The main reason I don't refrigerate fondant is because when I take it out of the fridge, it starts to come down to room temperature and that leads to condensation and you will end up with a wet sticky mess!

        Reply
    14. Jana

      October 02, 2015 at 1:01 pm

      I was wondering what I did wrong. I followed all directions but the fondant is still sticky what can I do?

      Reply
      • Abeer Rizvi

        October 03, 2015 at 8:56 pm

        If it's sticky, I would just keep kneading in powdered sugar. I have noticed that some brands of marshmallows just need more powdered sugar to transform into proper fondant. Let me know how it goes!

        Reply
    15. Kelly

      November 24, 2015 at 12:04 am

      Can I ask, once a cake or biscuit is decorated and so not wrapped up anymore, just in an airtight container, how long does the product remain in good condition and tasting good?
      Also, does it go as hard as regular fondant?
      Thank you

      Reply
      • Abeer Rizvi

        November 24, 2015 at 12:59 am

        I don't keep my fondant covered cakes in an airtight container. I keep them in a cardboard cake box. Putting cakes/cookies in an airtight container will cause too much moisture to build up inside, which will cause the fondant to start sweating and have a "wet" feel to it. it will also damage your decorations.

        Marshmallow fondant dries a little when exposed to air but not as fast as store-bought fondant. It all depends on your climate. In Chicago, my marshmallow fondant doesn't dry for about 3 hours and even then, it's not ever as hard as store-bought fondant.

        I also assemble my cakes a day before the party and I keep any leftovers in the fridge. I play it safe toss them after 24 hours.

        Reply
    16. Joanne

      April 19, 2016 at 7:22 pm

      The shortening you mention in your receipe; is that magazine or the white shortening that comes in a can?

      Reply
      • Abeer Rizvi

        April 19, 2016 at 9:22 pm

        I use white vegetable shortening and it comes in a plastic container. The brand I use in Crisco.

        Reply
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