Marshmellow Fondant

Cari Butler


This is a great recipe to replace store bought fondant.


★★★★★ 1 vote

Covers 16 inches rolled 1/4 inch thick
20 Min


  • 16-20 oz
    miniture marshmellows
  • 4 Tbsp
  • 1 tsp
    flavoring or extract
  • 4 c
    powdered sugar
  • 1 c
    cornstarch for dusting
  • 1 c
    crisco shortening for kneading
  • 1
    gallon size bag or plastic wrap
  • ·
    wilton or americolor gel food color (to color fondant)

How to Make Marshmellow Fondant


  1. Put marshmallows, water and flavoring in a large microwaveable bowl and microwave on high for 2minutes stopping every 30 seconds to stir
  2. Once all marshmallows are melted start sifting the powdered sugar in stirring constantly
  3. Once powdered sugar is mixed it, turn fondant dough out on a greased counter top. Grease your hands up real well and knead the dough until it is all smooth.
  4. Place dough in a gallon sized baggie dusted with cornstarch or some plastic wrap dusted with cornstarch and let rest for at least 2 hours or overnight for best results
  5. To soften the dough, work it with your hands. To prevent sticking use either crisco or corn starch to prepare working space.
  6. To tint the dough, knead in gel food color.

    Remaining dough can be kept well sealed in plastic in the freezer for up to a month.

Printable Recipe Card

About Marshmellow Fondant

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Hashtag: #Fondant

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