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)

How to Make Marshmellow 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.

Printable Recipe Card

About Marshmellow Fondant

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