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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84 Responses
  1. Rossana

    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!

  2. Sam

    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?

  3. Becky

    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.

  4. Brittany

    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!

  5. Jody

    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.

  6. nikki

    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!

  7. Allison DeAngelo

    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

  8. Allison DeAngelo

    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

  9. Wendy Hampton

    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!

    1. shelly

      When I color it black, I use Americolor or Chef Master gel food coloring! Cocoa powder would definitely help, but it wouldn’t get it a dark black!

  10. yari

    im so exited to try this im making my wedding cake and i was just gonna do simple frosting but im gonna use this on my trial run and see how it turns out. i bought pre made fondant and if the consistensy ( pardon my spelling) is better ill use it to make mushrooms and trees were having a gnome wedding cake

  11. Kerry

    I’m really looking forward to giving this a go for my twins 1st birthday cake. I’m going to make fondant teddy bears to sit on this cake – but just wanted to check first that marshmellow fondant would work for this – do you know? Thanks!

  12. Jennifer

    Thank you so much for this tutorial! Does this fondant color easily? I would like to use it for a birthday cake and was wondering if you have added color to it, and if so how did you do it? BTW…. what do you think is the best food coloring for this. Thanks! Love all your stuff!

    1. shelly

      yes, it works perfect for coloring. I use gel coloring, my favorite brands are Ateco and Americolor, bu Wilton also is good, as long as it’s gel 🙂

  13. So a lot of blogs say that when using fondant to decorate cookies, spread butter cream frosting over cookie before u put the fondant layer down so that the fondant sticks to the cookie better. I was wondering if u are going to layer fondant over fondant (for example, a star fondant shape over a circle fondant shape,) do u need to put frosting between the fondant so the fondant will stick to the fondant, or does the fondant naturally just stick to itself?

  14. cookies and cups

    Di-Licious ~ I don't store fondant covered cakes in the fridge…they do sweat and get sticky. I have used Satin Ice as well and it is a great product, but the cost is great too 🙂 SO to answer your question, it wouldn't be my recommendation to store a covered cake in the fridge.

  15. Di-licious

    I'm curious whether you've covered a cake in the MMF and then stored it in the fridge without the problems of it sweating?

    I love the finish of fondant covered cakes but hate being limited to buttercream-type fillings that don't need to be refrigerated. I know Satin Ice can be refrigerated but the price is astronomical here in Australia.

    Really well written tutorial – definitely filing it for a trial in the future.

    Regards, Di-licious
    http://www.di-liciouscupcakes.com

  16. Angela B.

    Ok. I'm convinced. I always make everything from scratch, except the fondant. I tried a recipe for marshmallow fondant once & it was a gooey, awful mess. Got a wedding cake in a couple of weeks, so I'm going to try this out. Thank you!

  17. OvenDelights

    Thank you for sharing this with us! I just made this today, and it was awesome! I will never againg purchase premade fondant!

  18. Michelle

    Do you use regular food coloring or special coloring? I have the drops on hand but saw gel at the store the other day. Does one work better than the other with fondant?

  19. Heather @ Sweet Sins

    I so badly want to make fondant but I am so scared of it at the same time!! I saw this the last time you posted and I really want to make it… maybe I will this weekend!!

  20. Anonymous

    Hello!!
    Love your blog !!
    If i didn't find Crisco where i'm living, i could replace it by butter? or any other suggestion? thank you
    I live in Morocco…
    xx

    Sophie

  21. cookies and cups

    First, great tip with the kneading attachment! I will have to try that!

    Not sure how much the sugar is in grams…it is 2 lbs, so I am sure you can find a converter somewhere..sorry 🙁

    Jessica ~ I have stored the fondant in the fridge and out both and I tend to prefer it in the fridge, just a personal preference I suppose, but it certainly has never been ruined..it's how I always do it! Also, I have made using both brand name and store brand marshmallows and haven't ever noticed a difference, but there certainly is no harm in buying the name brand, I agree 🙂

    Dag ~ I add coloring when I am done. I knead in the coloring after it is made, but like Emily P said, I am sure you can add it into the marshmallows when stirring, just as long as you need the whole batch one color.

    Jenrn ~ I LOVE that corn syrup tip! I will definitely be trying that!

    Teri ~ since you do have such a dry climate, I might consider adding 1 Tablespoon more water and make sure you seal it completely airtight!

    sweetlife ~ I use photoshop.

    Ashley ~ this recipe makes just under 3 lbs of fondant.

  22. Ashley H

    Do you know how much Fondant this made? I*m making my daughter*s birthday cake this weekend and wanted to try this out before I spent $80 in pre made fondant!! How much did what you got weigh??

  23. sweetlife

    Thanks for sharing my daughter would love this, she has been trying her hand with fondant.
    thanks for sharing
    sweetlife
    ps, what program do you use to add words to your pics, thanks

  24. Amy | She Wears Many Hats

    Okay, I seriously may try this. Although it would be much easier (and fun) if you just come to my house and help me. ; )

  25. teri@thefreshmancook

    I have made Marshmallow Fondant in the past. It tasted good, but it was rather dry and cracked. It was usable, but I wasn't that happy with it. So, I am a little gun shy about making it again, but your recipe looks great, so I think I will be trying it again. I think the cracking has to do with the dry climate in Las Vegas. Have you had the cracking problem? Thanks for the post!

  26. Leslie

    Yes.premade fondant is CRAZY expensive..about $15 for 2 pounds!
    Oh and if you previously subscribed to my blog in a rss reader, my blog feed has changed, you might want to re-subscribe if you have not been getting my feeds

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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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