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How to Make Fondant From Marshmallows

    Marshmallow fondant is an affordable and delicious homemade alternative to store-bought fondant rolls! Plus, making your fondant will save money and taste better, too!

    Only four ingredients and steps are needed to create this simple, incredibly straightforward snack! Color your dough using gel food coloring (I recommend wearing gloves for this step!), then simply knead on a surface coated with shortening before wrapping it in plastic wrap.


    Make this quick fondant recipe using only four ingredients; it should come together in under 15 minutes! It is much quicker than store-bought versions and can stay fresh longer when stored properly.

    If you plan on creating a larger cake, you may require additional ingredients. This version works great with standard round or 10-inch square cakes and produces enough to cover and crumb coat both surfaces.

    Start by pouring your marshmallows into a large bowl, mixing in some water to help them dissolve, then microwave for approximately 30 seconds before stirring and heating again for 30-45 seconds until fully melted. 

    Finally, stir in powdered sugar until it is too thick to stir anymore; the dough may become sticky initially, but keep kneading until smooth.

    If you want colored or flavored fondant, add any coloring or extracts during this step to ensure they will stick and not dissolve during kneading. 

    Dark colors such as red or black require more work and should be added during cooking to ensure its success.

    Once your fondant is complete, generously grease both hands and workspace with shortening (step 1). Wrap the fondant in plastic wrap before sealing it in a Ziploc bag to get as much air out. Refrigerating will extend its shelf life significantly. 

    It should last 2-4 weeks at room temperature or longer when stored in the fridge.


    Marshmallow fondant is a sweet and sticky paste used to decorate cakes and other baked goods easily. Its smooth consistency makes it simpler than buttercream, and the beautiful results will delight any baker! This simple recipe uses ingredients you likely already have at home, making this project very cost-effective.

    To create marshmallow fondant, pour an entire bag of marshmallows into a microwave-safe bowl, adding water as needed until most of them have melted. 

    Slowly beat in confectioners sugar (1 cup should suffice) until a stiff dough forms; add more powdered sugar as necessary until your fondant reaches the desired smoothness; dust your hands regularly with powdered sugar (to prevent sticking) while working this dough and be sure to use either a silicone mat or counter for easy handling of this dough (this will prevent sticking).

    Once the fondant is smooth, add a few drops of coloring or flavoring and continue kneading until smooth and uniform in texture. If desired, incorporate additional powdered sugar until desired results have been reached (depending on climate conditions, this may or may not use all available powdered sugar).

    Once finished, dust your hands again with powdered sugar before shaping the fondant into a round disc. For storage purposes, wrap the ball of fondant in plastic wrap before placing it in the fridge for 12 hours.


    Fondant made at home is easier and tastier than store-bought versions; use it to cover cakes, shape critters, and create cupcake toppers that rival what can be purchased elsewhere! Try this DIY fondant recipe today – you won’t be disappointed!

    Gather your ingredients and prepare your work surface (steps 1 and 2).

    Add marshmallows and 2 tablespoons of water to a large microwave-safe bowl and microwave for 30 seconds until melted, stirring every 30 seconds until all marshmallows have melted. Pour the marshmallow-sweetened powdered sugar mixture onto it; this may leave sticky lumps of marshmallow, but that is okay.

    Melting marshmallows in a double boiler over medium-low heat offers more direct control over their melting temperature.

    Add any desired colors or flavoring at this point; the heat of melted marshmallows will activate them and make them even more vibrant.

    Once mixed, transfer your fondant onto a greased work surface. Dust your hands with powdered sugar and begin kneading like dough until the fondant becomes smooth and no longer sticky, adding more powdered sugar as needed. 

    It is wise to have some shortening available to coat both hands and fondant to prevent sticking; once finished, wrap tightly in plastic and store in the fridge.


    Those using marshmallow fondant to decorate cakes must store it properly for best results. Marshmallow fondant may last two months in an airtight container when stored at room temperature or frozen for one month (first being thawed and kneaded to restore elasticity before freezing).

    Marshmallow fondant should be kept moist and flexible by spraying or kneading with either water or vegetable shortening, keeping it moist and flexible to prevent “elephant skin.” 

    For additional benefits, spraying or kneading in small amounts of glycerin (a natural humectant) may help enhance texture and elasticity in marshmallow fondant.

    If you must create large batches of marshmallow fondant, a double boiler can help you achieve a uniform consistency. Simply add an inch of water to a saucepan, bring it up to simmer but not roll boil, and combine the ingredients. 

    Beat with an electric stand mixer until everything is mixed well – adding food coloring at this stage may add another flair! Depending on the size and scope of your project, adjust sugar and water amounts accordingly – the more water used, the spongier your fondant will become.


    Crafting fondant from marshmallows is a delightful and surprisingly easy endeavor in the sweet symphony of homemade delights. 

    As we wrap up this journey into the world of confectionery, the magic of transforming simple marshmallows into a pliable, smooth fondant has been unveiled. 

    Whether you’re a seasoned baker or a novice in the kitchen, this DIY fondant recipe adds a touch of charm to your cakes and pastries. 

    So, let your creativity take the lead and indulge in the satisfaction of creating not just desserts but edible works of art.

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