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
gallon size bag or plastic wrap
wilton or americolor gel food color (to color fondant)


1Put marshmallows, water and flavoring in a large microwaveable bowl and microwave on high for 2minutes stopping every 30 seconds to stir
2Once all marshmallows are melted start sifting the powdered sugar in stirring constantly
3Once 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.
4Place 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
5To soften the dough, work it with your hands. To prevent sticking use either crisco or corn starch to prepare working space.
6To 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.

About this Recipe

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