How to make Marshmallow fondant…2.0

I did a post about marshmallow fondant a while back.
But sometimes you don’t get things quite right the first time around.
While that recipe DOES work, there is room for error…
SO, I am going back to basics today.
Here is the tweaked recipe and step by step process.
Don’t be scerred..get your fondant on!
Here’s what you’ll need:
8 cups mini marshmallows
Vegetable shortening
1/4 cup water
2 lbs powdered sugar
First you put your marshmallows into a microwave safe bowl.
Add the water.
Now microwave on high for one minute and stir.
Continue microwaving for 30 more seconds until the marshmallows are almost completely melted.
Add half the bag of powdered sugar
Stir it in
Now…get your hands dirty.
Get a big ol’ glob of shortening
and smear it all over your *clean* counter
Now pour the REST of the powdered sugar on your counter
Pour the marshmallow/sugar on top of the sugar on your counter
Now coat your hand THOROUGHLY with the shortening and knead the sugar into the marshmallow until it is no longer sticky and forms a ball.
Now, LIGHTLY coat the fondant with a thin layer of shortening
and wrap in cling wrap (completely airtight) to let it rest for 30 minutes or so before you use it.
You want the fondant to be completely cooled before you use it.
If you aren’t going to be using it the same day, put the wrapped fondant in an airtight bag (squeezing out all the extra air) until you are ready to use it.
Best if used within 2 weeks of making.

The good thing about this fondant is that is tastes really yummy.  I mean, marshmallow and sugar..couldn’t be bad!
And it’s cheap to make…the pre-made fondant is expensive!!
AND you’ll feel super smart and all that you made your own fondant…trust me.
ANDDD you can make cute cupcake toppers like these Beagles, or legos, or bowling pins

So anyway, fondant is fun.
I promise 🙂

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Cassie Ongay
September 8, 2017 5:19 pm

How much does this make at the end?

November 1, 2020 1:28 pm
Reply to  Cassie Ongay

about 1kg (approx 2lbs/400-500g)

May 6, 2016 11:19 am

I’ve been making marshmallow fondant for years , but I have never used shortening. Thanks for the new tip!

May 19, 2015 4:42 pm

Hi Rossanna you can go to the Google and put how much is Libra in grs the ? Is 907.18 hrs I do the same to 🙂

November 13, 2014 6:17 pm

Hi! I’m writing from Italy and I’d really like to try it because here it’s really expensive to buy it! Could you please give me the quantity of marshmallows and of each ingredient? It could be great if you’d give me the quantity in grams ????!!!! Thanks in advance!

November 1, 2020 1:36 pm
Reply to  Rossana

454g mini marshmallows or large marshmallows cut small = 16oz or 8 cups
1/4 cup water = 125ml water
2lbs icing sugar (powdered sugar) = 900g icing sugar

November 6, 2014 11:46 am

Love your tutorial, i used it last year on my sons superhero cake. My cake did start to cave a little from the weight though. I learned later that my cake needed to be denser. Im making Anna and Elsa doll cakes (the skirt is cake and fondant over skirt and doll) and i was thinking of adding Tylose powder because it recommended to keep fondant stiff. Yay or nay in your opinion? Also don’t refrigerate the cake at all?

September 29, 2014 8:10 pm

Stumbled on this by accident. Started on a new batch and just before I flipped it out onto the board to add the rest of the sugar, I got called away and came back after it had cooled. Turns out less messy and easier to work with.

July 17, 2014 1:57 pm

I just made this for the first time. It was so easy and I feel like a champ! Thank you for your clear pictures. I rubbed Crisco in the bowl, on the spoon, as well as the counter and my hands as you suggested. It seriously made cleanup so easy!

July 15, 2014 5:02 pm

This sounds like stupid question but when wanting to make different colors what do you do? Just add a few drops to some of the fondant and start working it in? Thanks and hope someone can reply.

June 16, 2014 2:40 pm

My daughter Viviann is a cake queen in the making and she is trying this. My question is what is the shelf life on this? Do you know if freezing it or refrigerating is a viable option? Thanks so much!

Allison DeAngelo
June 1, 2014 12:26 pm

My last question, how to you decorate the fondant after you formed the shapes? I’m just making basketballs and footballs so just simple stuff

Allison DeAngelo
June 1, 2014 11:55 am

I was wondering if you could knead in the food coloring after its a ball? I’m making some cupcakes and I would need a few different colors and wanted to split the batch into the colors I needed

Wendy Hampton
February 28, 2014 12:05 am

My friend and I did a practice run for making a tie dye cake and covering it with colored fondant! It went PERFECTLY. She is so excited to make this cake for her Oscar Nite party. Thanks so much for sharing this recipe. My friend is not a baker and she is terribly excited to present this beautiful cake to her party crowd! It is going to be gorgeous and knock their socks off!

Nina@Babbling Little Booties
September 27, 2012 10:00 pm

I’ll try this sometime..
Thanks for this tutorial Shelly!

September 8, 2012 8:37 pm

This was a great tutorial. We used it to make multi colored fondant squares for my son’s birthday cake.

August 12, 2012 11:18 am

Hi, what would be the best way to color this fondant black? Do you add cocoa? If so, how much would i add? Thanks!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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