A very tasty alternative to buttercream icing or regular fondant.
Read the full instruction and photos here!
Marshmallow Fondant (MMF)
Ingredients
- 16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners’ or powdered sugar)
(DO NOT USE ALL OF THE SUGAR)
Instructions
1. Melt marshmallows and water in a double boiler or microwave.
- Heat until melted.
-
- 2. Place half of the sugar in a bowl. Make a well in the middle.
- Pour melted marshmallow in and mix.
-
- 3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)
-
- TIPS
- —grease your hands and the bowl.
- Also, let this stuff rest overnight.
- It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
-
- Discard all the crusty residues.
-
- TO USE
- if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
- Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
- To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
- This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don’t loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.
-
- Additions
- add 2oz melted vanilla candy melts.
Marshmallow Fondant (MMF), 8.2 out of 10 based on 245 ratings
63 Responses
daddysgrl314
September 5th, 2009 at 7:47 pm
how many ounces does this reciepe yield anyone know?
MrsSoul
September 7th, 2009 at 1:48 am
I used it to cover a 2 tier dbl 8 at the top and a single 10 inch at the bottom.
mvucic
October 11th, 2009 at 2:52 pm
I just made MMF Weighed in at 2 lbs. 3 oz. (Just over 1 kilogram!).
HTH!
LynnHitchens
November 8th, 2009 at 8:16 pm
Quick, easy, and perfect every time! Thanks so much for a great MMF recipe!
One batch for me, made enough to cover a double 8 in round, with extra leftover for shapes and forms. With as inexpensive and fast as this is to make, I make 2 batches and store any leftover.
emma_jada
November 10th, 2009 at 7:22 am
Does anyone know how long this lasts after it is made. I put some in the fridge, but not sure if I should use it for my next cake.
lomikesa
November 13th, 2009 at 11:10 am
I just want to know if once I cover the cake the MMF will harden very stiff? I made it a few days in advanced, and found it very hard, Idid the microwave thing and it got soft but I found it had to knead. I am afraid that once is in the cake it will get very stiff.
November 21st, 2009 at 9:37 pm
I usually cover my fondant 3 times in seran wrap. very tight… no air pockets… and you can leave it in the freezer as long as you want but everytime… you take it out and use it wrap it in fresh wrap 3 times… and back in the freezer.!!!
brandibaker
November 28th, 2009 at 3:22 pm
what do you do if it is sticky?
eatmytreats
December 8th, 2009 at 3:53 pm
lomikesa…it will not be stiff after covering your cake just dont store it in the fridge..fondant should not be kept in the fridge
brandibaker…if it is too sticky it means its too wet/moist and there is too much liquid..just add some powdered sugar to even it out until it is not too sticky and rubbery like gum
WWEfan
February 14th, 2010 at 6:28 am
Hi all, it says to leave the mmf to rest overnight, does it need to be covered? if so what is best to use to cover it? Thanks.
shelly73
February 17th, 2010 at 12:22 pm
WWEfan, I make it into a ball and rub a little crisco on it so it doesn’t get any hard patches. I then wrap it tight in plastic wrap.
cakemomma1
February 18th, 2010 at 5:35 pm
Do you store it in the fridge or is it okay for me to leave it out?
soph917
February 22nd, 2010 at 12:39 am
Leave it out, but wrapped really tight with plastic wrap. Just wanted to mention that I have found it very easy to color by adding color to the marshmallows before adding the sugar, when melted and hot. That’s just my preference, especially when I know a lot of color will be needed.
Pilo
February 27th, 2010 at 5:53 am
Hi, I tried once to make the MMF but it was a mess, never got consistency, I kept kneading but always stayed sticky. I do not know what I did wrong. Anyway I will try again I will let you guys know.
sourherb
March 13th, 2010 at 3:01 pm
Does anyone know if it matters when making mmf if I use branded powdered sugar or generic?
sunset74
March 16th, 2010 at 9:36 pm
Tried to make this in my kitchen aid tonight and it got hot smelling (the kitchen aid), not too happy about that. I am not sure what I did wrong but it stuck horribly to my bowl, paddle (greased) and then when I was kneading i got all but maybe 1/2 cup into it. I am not sure what texture i should be looking for. it does not appear to be sticky but seems to be layrering and nto really going back together. I had a horrible time with the wilton splitting on me. So i am hoping this will work. I did a test roll even before resting and it seemed to hold a bit, so hopeing after restig it will be reat cause I can not even get a dummy cake fondanted with the other unfortunatly.
mosinoi
March 21st, 2010 at 9:24 am
Sunset74 you are not alone! Making this recipe was an adventure for me, too. It stuck to the bowl, my Kitchen Aid starting smelling, from the motor overheating. However, I took it out of the bowl and kneaded by hand. Added more sugar and it came out wonderfully! A lot of effort, but really worth it. Came out smooth and nice, just like Satin Ice, but with a much better taste, not to mention the savings. Cost me around $3 to make it. Used all Wal-Mart brand marshmallow and sugar. I didn’t add any more flavoring, kept the original marshmallow taste.
MamaFitts
March 24th, 2010 at 1:27 pm
I use this recipe every week. I add the sugar to the melted marshmallows instead of vice versa, and just keep adding sugar. It’s very difficult to work with at the beginning — sticking to your hands, bowl and everything else, but just hang in there and it’ll smooth out. I always do it with my hands, crisco’d up to the forearms. To make bows and other things that need to be stiff, just leave out for a couple of days. This stuff keeps indefinitely wrapped tightly on the counter.
kcangieg
March 31st, 2010 at 7:37 am
I found a recipe that was nearly identical (it was my first attempt at fondant) that had video instruction. If I had not had the video, I would have been just as frustrated. The reason it is sticking is you need more sugar. I recommend cutting the recipe in 1/2 for a first try – much more manageable.
It is 2 part (hope this helps):
http://www.youtube.com/watch?v=7yj4KGtBaDg&feature=related
http://www.youtube.com/watch?v=BHbpquC3IEA&feature=related
geekjive
March 31st, 2010 at 12:47 pm
i’ve made this recipe twice now and each time the fondant has cracked and ripped when i applied it to the cake. it wasn’t rolled too thin, it was moist and not dried out (stored in air tight container, rolled in crisco and plastic wrap), not sure what i am doing wrong. suggestions?
soph917
April 26th, 2010 at 10:29 pm
Geekjive- are you kneading it well before attempting to roll it out? I often have to mess with the consistency by working in more powdered sugar as I am kneading it before use. But kneading it well is important too.
Here are a few other things I have learned:
I have made this recipe about 10 times now and have found that the easiest thing to do is to grease a microwave safe bowl, add the marshmallows and heat for 1-2 minutes. Then I add the water and a little vanilla. I have tried transferring it to my kitchenaid, but my mixer had a very hard time with it once I added most of the sugar. So instead I keep it in the same bowl that I microwaved it in. I then add a heaping cup of the sifted sugar in and mix it in by hand with a stiff wooden spoon (greased well with Crisco). I add as much sugar as I can and mix by hand until it’s too difficult to work with anymore. I sprinkle a VERY generous amount of powdered sugar onto my work area and transfer the fondant to the work area. I grease my hands and then knead the rest of the powdered sugar in by hand. It doesn’t take very long, although it is a little messy! I have also found that when I go to use it, it is necessary to knead in a little more powdered sugar. I roll it out with powdered sugar on top and bottom to prevent sticking (instead of cornstarch). I have had excellent results with this recipe, it’s just the the technique that I needed to tweak. Perhaps that is just me though. I use LOTS of powdered sugar. If you accidentally add in a little too much sugar, just knead in a little Crisco until you get the right consistency. It should definitely be soft and easy to work with.
Oh, and one other thing- I add a little Gum-Tex to the fondant if I am wanting it to harden up, for 3D figures or whatnot. Helps it harden up MUCH faster.
Thanks to the OP for the posting the recipe!
April 27th, 2010 at 11:39 am
I also use corn syrup to give it more elasticity. You can also pop it in the microwave for about 10 sec to soften it, making it easier to knead!
I use a very similar recipe except I use 2 tsp of vanilla or Butter flavor.
ajbcmh1
May 3rd, 2010 at 8:06 am
Do you add flavor along with the 2tbs of water or use 1tbs of water and 1tbs of flavor?
Spectra
May 3rd, 2010 at 3:20 pm
I love this recipe. It tastes great, easy to make, and easy to work with. I’m just wondering how to make a chocolate version of this?
craftikylie
May 12th, 2010 at 7:59 pm
Hi everyone, I really want to try to make this, but I’m wondering what Chrisco is? If I’m correct, it’s oil (I’m from australia), but just wanted to make sure.
Is vegetable oil the best to use?
MySweetKakes
May 14th, 2010 at 4:57 pm
craftikylie, Crisco is a brand name all-vegetable shortening. Personally, I don’t like the store brand because it is too thin. The thicker the shortening, the better it works.
OHMYSWEETNESS
May 25th, 2010 at 1:36 pm
I tried making MMF wasn’t really happy with the outcome my fondant was hard and when I tried to roll it out it crumbled alot. but I cant’ wait to try this one hopefully I will get better results.
sunset74
June 29th, 2010 at 2:44 pm
I made this again not too long after I posted my first worry with it. The second time instead of using my paddle I used a dough hook and got WAY better results. Still stuck some, but I got it as far as I could in the mixer wich was much further then the first time, then needed a bit more in. I was VERY pleased with it. Although I would like to add some flavoring next time in hopes of cutting down how sweet it is.
Maclean
July 9th, 2010 at 1:44 pm
I tried making this fondant yesterday, let it sit overnight. It just isn’t working for me. I don’t know if I have the right consistency, I’m assuming not because it just falls apart when I try lifting it after rolling it. I have played around with it trying to get it elasticity but nothing works. I am completely frustrated with this recipe.
soph917
July 12th, 2010 at 11:25 am
Maclean- I am wondering if you add more sugar, perhaps that would help? If you read my previous comment, I mentioned how I add more sugar to it as I am kneading it just before using. Well, since posting that comment months ago, I have made this recipe dozens more times. I have started using a 10 oz bag of marshmallows, instead of the 16 oz. I have found I no longer need to add more sugar when I knead it later. I pop it in the microwave for 10 seconds at a time to soften it up. If the consistency of the dough is too soft, (not just from the microwave) I work in a little more powdered sugar, and also a little Tylose or Gum Tex. Not a LOT, but it definitely helps firm things up and make it super easy to pick up and cover a cake with.
Mariposa77
July 16th, 2010 at 8:51 am
What is Gum Tex and where can I find it in the US? How much do you add to the MMF?
Maclean
July 16th, 2010 at 12:47 pm
soph917
Thank you for the reply! I tried adding more sugar, I just think maybe I need to buy some fondant to get a feel for the texture because I really am not sure how to tell if it’s right. I just know that mine was not working at all because I would roll it out and I couldn’t pick it up without it tearing, it was not elastic like at all! I am going to give it another try today, maybe I did something inncorrectly last time.
YummyArt
July 21st, 2010 at 2:00 pm
I have made MMF several times, and don’t usually have a problem, but today it keeps tearing after I roll it out and try to move it to cover the cake, similar to a previous post. Also, I seem to have imperfections when it is rolled and covering the cake- not a perfect smooth finish- but they aren’t air bubbles. (They almost look like tiny, tiny separations or tears in MMF for lack of a better description.) I thought my MMF was too dry, so I have tried adding water and then crisco, but it only became slick, (but not sticky) and seems very weak. After reading this post, I tried adding more sugar. It still tears, but now is really stiff. Any ideas how to salvage this? Thanks!!
soph917
July 26th, 2010 at 5:22 pm
Mariposa-
Gum-Tex is a Wilton product. It is available at Michael’s, Joann’s and probably other craft stores that carry Wilton products. Other gum products work just as well, but Gum-Tex is easy to find. Tylose powder, Gum Arabic, or Gum tragacanth will all work too. I don’t measure it really, just a few pinches or teaspoons at a time. Knead it in, you will notice a difference after just a few minutes of kneading. Add more as you need to.
YummyArt-
I wouldn’t add more water to your MMF I think the water will just break it down. It isn’t going to get softer of more pliable that way. The imperfections that you are describing sound like what is called “elephant skin”. I am assuming that this is what is happening to yours, but of course I can’t tell for sure since I haven’t seen it. But it gets that way if it hasn’t been kneaded enough and you try to cover a cake, or if it gets dried out. I would try popping it in the microwave for 10 sec at a time, kneading in a little more crisco if it is too stiff with sugar and trying it again. And for the slickness, I would try dusting it with cornstarch to absorb the excess water. Just a thought. I don’t know for sure that you will be able to salvage this batch. I have made this recipe dozens and dozens of times now, and have always been able to rescue it these methods.
Pbshunny
August 10th, 2010 at 1:20 pm
I have never made fondant before I picked this one because there were less ing., and it looked so easy. And it was!! It came out great I didnt use a mixer did it all by hand, I used the whole 2 lbs of sugar and had no sticky problems or dry problems. I am very excited to see how it goes when I put it on my cake!!
SheSchi
August 18th, 2010 at 12:44 pm
I love this recipe and stopped using “SATIN ICE” for by rolled fondant at my shop. It tastes better, rolls out faster, and is lighter for less dense cakes. Thank you for this great recipe… I say 10 out of 10. I add a couple of tbsp of corn syrup for a better feel and flexibility, less cracking too! I knead my quad batch with my commercail 30 qt mixer and bread hook, then I knead by hand for a couple minutes to warm it up… LOVE IT!
linda9588
August 18th, 2010 at 2:02 pm
how much mini marshmallows do i use if i dont have large ones
Formynana
August 27th, 2010 at 9:28 pm
I found Kraft Strawberry marshmellows and it made a wonderful strawberry fondant ! they are only in reg sized marshmellows and I just used a little less sugar
CreativeCaking
September 3rd, 2010 at 7:35 am
I am making a Thomas the Tank Engine Sunday, Sept 12… and want to get as much of a head start as I can… If I make this recipe THIS weekend, and wrap it, can it sit out ALL WEEK until I am ready to use it? Im just worried about saftey and quality. Also…. has anyone used this recipe on a cake for an OUTDOOR party?? If so, how did it hold up to the conditions… It should be around 80* the day of the party, but that could change four times by then!!!
Thanks in advance!
soph917
September 6th, 2010 at 10:56 am
CreativeCaking-
You can definitely make this recipe in advance and leave it at room temperature. Even a month is fine. I store my leftover MMF wrapped tight with plastic wrap, and then inside a large ziploc, and in a cool dark place. It rolls out perfectly fine even after a month or so of storage. There isn’t anything in this recipe that is really perishable, and it tastes exactly the same later too. I most recently used this recipe on Sept 3rd for my sons outdoor party. It held up GREAT, and it was around 90 degrees here.
CreativeCaking
September 11th, 2010 at 8:42 am
Ugh. LOL I made this…. and it was DELICIOUS <3 BUT, I couldnt for the life of me get all the lumps out. I had little "balls" of sugar all through it, and I tried kneading it out, but just couldnt get them all. I was able to salvage some of it to use for my decorations… but not enough to cover the cake.
(And, I ended up eating more than I should have!!! LOL Thanks for the advice!!! 
tuffcakes
October 6th, 2010 at 2:51 pm
Creativecaking…. just sift all your powdered sugar before mixing it in, and your fondant will be MUCH smoother.
I’ve paid big bucks for premade fondant, like Satin Ice, and homemade MMF works and tastes so much better. I do not use a mixer, just do the whole thing by hand. It’s more of a workout, but isn’t so bad with a tall glass of wine.
epeng
November 1st, 2010 at 11:24 pm
i tried this recipe this morning and i found it very sticky!!!i tried adding and adding sugar yet, nothing happened. is it advisable to do it in a room temp? im here in the philippines and the weather here is way hotter. will this recipe make through outdoor events? im going to try again later this afternoon. i hope the mmf will love me back…:(
mmmmmarla
January 27th, 2011 at 3:16 pm
I tried this recipe yesterday and I LOVED it! first try, and BAM, success! I expected it to be way more messy and troublesome than it was. Just as the photo log shows, I used the paddle to mix the first part and switched to the dough hook for the second addition of sugar. i found that it clumped and stuck to the bottom of the bowl a lttle, and was a little dry, so I scraped down as much as i could with a stiff silicone spatula and added about a tablespoon of water, and it all mixed in fine. Once I took it out of th bowl i just kneaded it real well and had no lumps. I made 2 batches. One was colored and one white. I added my color to the marshmallows and saved a lot of time kneading the color into the finished fondant. Although I haven’t covered the cake with the white fondant yet, I did roll, cut and shape loops for a bow with the colored, and they seem to be setting quite well. Thanks for sharing this! I was super excited not to have had to buy pre-packaged fondant….saved myself a lot of dough! (pun intended!)
alacialoving
February 17th, 2011 at 5:44 pm
Ok silly question. A bag of marshmallow is 10.5 oz. so should I use a bag and a half? Or is there a away to messure it? Thanks!!!
alacialoving
February 17th, 2011 at 9:41 pm
Ok so I used a bag and a half of marshmallow and it was perfect!! My first try. I’m so happy with this!!
alacialoving
March 5th, 2011 at 11:44 am
I used my food saver to suck all the air out of the bag and just stored in it a cabinet and that has worked great for me!
cakeapprentice1923
March 17th, 2011 at 2:46 pm
i have only a 10.5 oz bag of marshmellows, will it still work?????
krw200
March 28th, 2011 at 9:45 am
what do i do if i need to refrigerate the cake after i have put fondant on?
Kitty5Kat
April 9th, 2011 at 2:05 pm
krw200- you usually don’t need to refrigerate the cake after you put fondant on. The Fondant locks in all of the moisture and preserves the cake just fine, however, I do occassionally put cakes in the refrigerator and never have any issues.
madmay
May 15th, 2011 at 9:49 am
I did a cake with mmf and covered it,finished the cake and had it in the fridge for two days, When taken out and ready to eat you could not cut throught the mmf Any info? I need to refridge it at most two days….coveing it and then decorating with buttercream and all….how do you save it
madmay
May 15th, 2011 at 9:52 am
Should I make the mmf thinner when I put it on the cake?Sometimes it’s not possible to wrap up the cake when decorated and done and the fondant dries out. Help?
imissmest
June 9th, 2011 at 8:53 pm
just made this. SOOOOO EASY! This was my first time making fondant and i’m never going to stray from this recipe
Bonz6
July 3rd, 2011 at 3:22 pm
I need to make brown fondant to cover a mountain cake. can I use the white & chocolate swirl marshmellows? Would I need to add anything else to it?
galidink
August 5th, 2011 at 12:53 pm
TFS adding the color to the mm . makes life easyer : )
jerseygirl21
August 6th, 2011 at 7:50 am
I’ve used this recipe many times over the past few years, but need to make it this morning and just realized I am out of shortening. Has anyone tried using butter to grease the bowl, utensils, hands, etc? Thanks!
jerseygirl21
August 6th, 2011 at 8:35 am
Nevermind….my neighbor/sister-in-law came through with some borrowed shortening!!
Thida
August 21st, 2011 at 8:57 pm
hi,
I’m super new at this whole cake decorating thing, I was wondering what you use to grease your hand and bowl? Is it butter? Oil?
RonniG
October 1st, 2011 at 4:20 pm
thida-crisco
kalykreations
December 11th, 2011 at 1:00 pm
Thanks for the MMF recipe: mine was ok until we cut the cake: it was rubbery and elasticky – what went wrong?? Please help! Should the MMF be rested 24hrs before applying on to the cake?
winky1073
February 4th, 2012 at 6:16 am
I am just starting this cake decorating thing so i have been practicing with fondant and cake dummies but the fondant is somewhat expensive for just practicing so i am very happy to find this recipe i will be trying it today and will post the results!! Thanks
WyoMom2b
March 13th, 2012 at 8:26 pm
Best fondant, hands down. I refuse to put store bought fondant of ANY brand on my cakes, so I always just used buttercream for faux fondant. But obviously it’s requested so much that I had to do something. This is fantastic, simple to make, easy to work with, and tastes wonderful.
daprincessnora
April 1st, 2012 at 10:58 am
@kalykreations: it shouldn’t rest for a whole 24 hours, 2-4 hours is enough in the fridge then u can bring it to room temperature and start kneading and rolling, I think you might used a lot of crisco since it sticks, some people use crisco in rolling instead of powdered sugar, I use both ways actually, the crisco with dark colors such as black and brown, and the powdered sugar with light ones. just dont use too much of any as crisco will amek it sticky and sugar will stiff it.I have tried this recipe over and over and it never fails, tastes MUCH better than the ready ones from wilton.
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