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Marshmallow Fondant

A great recipe for marshmallow fondant.

Ingredients

  • the recipe 16 ounces mini marshmallows 2 pounds powdered sugar 4 tablespoons water shortening for greasing the bowl etc. (This makes 3 lbs)

Instructions

the method This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand. 1. Put the marshmallows and water in a large microwave-safe bowl. Microwave on high for about 1 minute, until the marshmallows are all melted. The mixture will expand. Stir to incorporate. 2. Grease the dough hook and bowl of your mixer really well with shortening. 3. Put about 3/4 of the powdered sugar to the mixer bowl and add all of the melted marshmallows. 4. Mix on low speed for a few minutes then check the consistency of the fondant. It will probably still be a little sticky at this point. If it is, add some of the remaining powdered sugar and mix again for a minute or so. repeat this step until the fondant is firm and neither dry or sticky. 5.Turn out on to a clean, firm work surface and knead by hand just for a minute until there are no flecks of dry powdered sugar remaining. Wrap in cling wrap and let the fondant rest for at least 30 minutes before using.

Comments (89)

This is an excellent fondant recipe. I have been making my own like this ever since I started baking! Everyone loves it! It handles well and taste great..unlike the store bought kind that taste like cardboard to me!
I've been kneading this MMF by hand all this time...always afraid to put it in my mixer because of the mess. I will, however, grease it up today and give it a try! The thought of making roughly 9 pounds of fondant in five different colors already has me worn out! Thanks for the tip :)
I was wondering...do you put it in the fridge after it is made? I was told that you should by some people, and never put it in there by others.... please let me know, Thanks :)
This is the recipe I use too, and I use it for everything! Covering, modeling and accents. I shall leave a tip here for those who use grams. It's one part of marshmallows, and two of sugar. For instance 100g of marshmallows for 200g of sugar. This way you only think in terms of weight. The water is just sprinkling some water with your hands on the marshmallows until they are slightly wet. I always use my stand mixer too, but I do it all the way there and use the K beater for it. As soon as it's ready I just put it in a bag then a airtight container. Never put it in the refrigerator for 2 reason:It has no perishable ingredients and it's much easier to start working at room temperature.
You can leave it out...putting it in the fridge will serve no real purpose! It will only make it harder to work with. It will keep for a couple weeks!
Also, you can put it in the microwave for 5-10 seconds to make it very easy to work with and roll out!
This is a fabulous recipe! I absolutely love it and so does everyone else that eats it as well! So easy to make too...just get funny looks while you are making it like a small child playing in dough! Putting it int he fridge only helps to conserve it until you need it next but is very difficult to work with straight out of the fridge. It is very helpful to let it sit at room temperature for a while before trying to color it and work with it!! Thanks for sharing. Fabulous recipe!!!!
Can you add color to this fondant?
Yes you can cakediva. I've been making this exact recipe for over 3 years now, and the best way I found to add color is stir it into the melted marshmellows before adding to the powdered sugar. Also, letting it set over night helps the color set in and darken.
What kind of coloring do you use?
I just used this recipe and I am having a BLAST working with fondant now!! LOVE IT!
I am so very very very happy i found this recipe i was spending soooo much money on store bought fondant its crazy for it to not even taste good im in my glory right now now i can pratice more with no fear of goin broke over buying fondant love it thank you so much and i colored the marshmellow mixture before i added the sugar works like a charm
i has been using this MMF long time i even use for figurines
yo estoy comenzando en esto de los pasteles y la verdad coincido en que esta receta es la mejor...
I just tried this recipe last night. I turned our very well. The taste is waaay better than any other store bought fondant. QUESTION! If I wanted to use this same recipe to make chocolate fondant, could I by adding melted chocolate? Or what would I need to do?
I did this MM fondant on a cake recently. it was kinda "rubber-y" when I tried to cut the cake, did I not roll it out thin enough? The taste is great, just a little hard to cut it.
I love this recipe, I have only made it twice, but love the way it taste and handles.
Cakesbylissette, I have used this recipe and made it chocolate just by mixing about a 1/2 cup of cocoa powder with my powdered sugar, just make sure you sift the cocoa powder first so it doesn't leave lumps in your fondant.
what do you add to fondant to make model and accents? Anything? CCM? I found my MMF to soft and I had to make them thick to work with it at all. Any advise would be helpful. Dani
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