Traditional recipes

Marshmallow fondant recipe

Marshmallow fondant recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Fondant icing

When I heard that white and pink marshmallows can be used to make a great icing for cakes, I couldn't believe it. So I tried, and it's really impressive.

27 people made this

IngredientsMakes: 1 batch icing

  • 350g white and pink marshmallows
  • 3 tablespoons water
  • 750g icing sugar

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a saucepan over low heat, combine water and marshmallows; melt, stirring constantly. It will be very sticky.
  2. Remove from the heat. Gradually mix in icing sugar, stirring constantly. It will thicken fast.
  3. Knead the mixture while still warm until smooth. When it is cooling down, it will still be very sticky at first, but it will eventually form into a ball. Keep adding icing sugar if the mixture is still too sticky.
  4. Sprinkle a clean surface with icing sugar; roll out the fondant and shape over your cake (the cake should be covered with a thick layer of apricot jam so the fondant sticks well to it). Spread the fondant evenly, pressing gently and removing any excess.
  5. You can decorate the cake with whatever you wish. Use the fondant to make stars or flowers and brush them gently with a little water - this will help to glue them onto the cake. As long as it stays soft, the ornaments will stick well.

Advice

Any excess fondant can be stored, wrapped in cling film and kept in the fridge. To use it again, heat it up, rolling in your hands and then forming shapes. You can mix in food colouring for different colours if desired.

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Marshmallow Fondant Recipe Plus Video

When I wrote the recipe for the first time in 2009, I was pretty new with making marshmallow fondant (a.k.a. MMF), I've been using the classic or regular rolled fondant from scratch before that.

Nowadays, I use ready made fondant say most of the time now, and mostly for reasons of saving time and energy.  

BUT. if I  have to make fondant, I always go for MMF rather than the regular one. And I do so for a few reasons.  

First, there are less ingredients. 

What that means is that there would be less measuring, less bowls, less cleaning up, less time making it. you get the idea. 

Then, another thing I like about MMF is the elasticity. �use of all the gooey, marshmallowey stuff, it is way more elastic than the regular rolled fondant. ਊnd you want something elastic especially when covering a cake - there would be less tendency for tearing and cracking.  

I also find that when I roll the MMF out, it does not dry as fast as the regular fondant and even some of the ready-made ones. It has less tendency to have that "elephant skin" effect that fondant will sometimes have਎specially when left out uncovered.  

And another good point for me for MMF is the taste.  If you love marshmallows, you will love marshmallow fondant. 

You can add flavorings to it too like vanilla or lemon extract to fancy it up a bit. I have even added melted਌hocolate (I add it when the marshmallows are in the melted stage), and it is really yummy.  

I usually am able to use MMF an hour after making it. It is usually warm when just made and too soft, so I wait until it is cool and much firmer to handle.  

If I need a lot of one particular color (especially if it is a dark color like red or black), I mix in the gelਏood color when the marsmallows are melted, right before adding in the powdered sugar. It will save time and a lot of elbow grease from trying to add the color to the fondant. 

Here are some cakes made with marshmallow fondant.

MMF can get firm when left to stand.  It can get springy and hard to knead at first.  You have to work it a bit to bring back the elasticity.  You can do this by warming it up a bit by nuking it in the microwave for a few seconds before trying to knead it.  

Adding color to a finished dough can sometimes be a challenge.  I find that it takes longer to get a nice, even਌olor all throughout the fondant.  This is especially true when making darker colors.  What happens is that youꃊn overwork the dough while trying to get that dark color and that could affect the texture and elasticity of the dough.  

Make sure that the marshmallows you use are fresh as old, dry marshmallows will give you a dryer fondant, which can mean harder to roll out, more prone to cracking and tearing. 

What prompted me to make an updated post, is that I made a video on how to make marshmallow fondant.

I actually took this video awhile back and forgot about it. Then I found it ਊgain while looking for some pictures. 

I finally decided to edit it and get it out there.  It's funny because the light gets darker and darker as the video progresses.  I shot this in the late afternoon and it was starting to get dark.  So, please forgive the quality at the end.  Hope you still learn something from it. 

HOW TO MAKE MARSHMALLOW FONDANT

First, place the marshmallows in a big bowl.  

Microwave it for a minute. Let it rest in the microwave for a minute, then microwave it again for 1 minute.

In the meantime grease a wooden spoon with shortening.  

Mix marshmallows until all melted and smooth. 򠫝 flavors and color if using. 

Add 2 cups of powdered icing sugar.  Mix. 

Add another 2 cups and mix again.  It will get a bit harder to mix with a spoon at this stage.  Use a scraper to get to the bits at the bottom of the bowl.  Use hands to knead the dough.

At this stage, dough would still be sticky. 򠫝 1 to 2 cups more of the powdered sugar, the amount will varyꃞpending on how sticky the dough is.  

I do most of my mixing and kneading in the bowl, just because I want to make as less mess as possible. ਋ut I still give it a last kneading on the table greased with some shortening.  This will make the fondant come all together, nice and smooth. 

Make it into a ball and cover with plastic wrap and place it inside a tight seal container.

MARSHMALLOW FONDANT RECIPE by Make Fabulous Cakes

INGREDIENTS

1 (1 lb or 454 gm) bag of mini marshmallows
2 tbsp. water
5-6 cups of powdered icing sugar
1 tsp. of lemon,orange or almond extract (optional)

First, place the marshmallows in a big bowl.  

Microwave it for a minute. Let it rest in the microwave for a minute, then microwave it again for 1 minute.

In the meantime grease a wooden spoon with shortening.  

Mix marshmallows until all melted and smooth. 򠫝 flavors and color if using. 

Add 2 cups of powdered icing sugar.  Mix. 

Add another 2 cups and mix again.  It will get a bit harder to mix with a spoon at this stage.  Use a scraper to get to the bits at the bottom of the bowl.  Use hands to knead the dough.

At this stage, dough would still be sticky. 򠫝 1 to 2 cups more of the powdered sugar, the amount will varyꃞpending on how sticky the dough is.  

I do most of my mixing and kneading in the bowl, just because I want to make as less mess as possible. ਋ut I still give it a last kneading on the table greased with some shortening.  This will make the fondant come all together, nice and smooth.  

Make it into a ball and cover with plastic wrap and place it inside a tight seal container.

Yield: Approx. 1.4 kg or 3 lbs. - enough to cover up to 12" round cake 4" high

Hope you enjoy this tutorial and if you have any questions or comments just write it below!

The images, tutorials and content on make-fabulous-cakes.com are protected by copyright laws. DO NOT distribute or copy the content without written permission. DO NOT edit, crop, or remove watermarks from any image or video. If you intend to use any of the text, templates or images within, it must be linked back to this site with credit given to www.make-fabulous-cakes.com.ਏor questions contact us HERE .

Disclosure: Please note some of the links in this post may be affiliate links, I will earn a commission if you decide to make a purchase. This doesn’t cost you anything additional and I truly appreciate this support, thank you!


Simple Marshmallow Fondant Recipe

This Simple Marshmallow Fondant Recipe is just about the most amazing and easy way to cover ANY kind of treat or cake. I&rsquom so tickled I figured it out!

Sometimes, you know you need to do a thing, but you&rsquore not really sure how it will work out or how you might fare.

Because it could be a total whip.

But, as with making Candy Glass, I decided to woman-up and actually get some marshmallow fondant made for a little project I was working on.

And, dudes, this Simple Marshmallow Fondant Recipe is exactly what I needed&ndashI don&rsquot know why I was so worried!

Let&rsquos be clear, I am no chef or artist in the kitchen.

Nope, I&rsquom just bumping around doing whatever floats my boat.

But this Simple Marshmallow Fondant Recipe makes me feel like a freaking GENIUS!

It&rsquos so easy to use and the results when you put it on a cake or a cake ball or anything is just&ndashWOW!

And, I know these white pictures of a giant lump of this Simple Marshmallow Fondant Recipe are not like the most amazing thing you&rsquove ever seen.

But, when you roll this stuff out, add a little color, and then wrap it around a little something-something&hellipit takes on a whole new life.

I seriously feel like my cake decorating skills have just jumped to level 10.

All because of this Simple Marshmallow Fondant Recipe.

I mean, check out how EASY this is in this ridiculously quick slideshow I made.

So, if you&rsquore ready to make this&ndashbut you&rsquore out of marshmallows, don&rsquot panic!

Just pin this Simple Marshmallow Fondant Recipe so you can find it when you&rsquove got marshmallows in hand&hellipLOL!


How to Make Marshmallow Fondant

Have you ever made your own fondant? What, you didn’t know you could?! Yes, you can make fondant, right at home with no special equipment other than a microwave, bowl and your own two hands. If you tend to purchase pre-made fondant, the idea of making your own may sound daunting. But it’s truly quite simple and actually saves you some cash. Plus, it can be pretty tasty!

We see a lot of requests for fondant recipes and our friends over at bluprint (formerly Craftsy) have a fabulous Marshmallow Fondant recipe. So I thought we’d have some fun today and enjoy a little video clip, while learning something new. Today’s feature is a step-by-step tutorial teaching us how to make fondant at home. Watch as a bowl of marshmallows becomes a batch of soft, pliable fondant. Ready for your next cake decorating project!

Go ahead, I know you want to hit the play button again!

Then hop on over to bluprint (formerly Craftsy) to find this full recipe, ready to print. While you’re there, be sure to check out more from our friend, Jessica Harris. She’s the talented instructor shown in this video, her lovely hands walking you through each step to marshmallow fondant bliss. And she’s just launched a new online class teaching clean and simple birthday cake techniques!

Happy fondant making everyone!

blueprint (formerly Craftsy) is an affiliate partner of The Cake Blog.

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

You're The Best Mom! Find the perfect treat for your mom in our Mother’s Day Gallery!


How To Make Marshmallow Fondant

This recipe was inspired by a tutorial by the one and only Rosanna Pansino.

Supplies Needed:

-Mixing Bowls
-Rubber Spatula
-Rubber Gloves (or shortening)

The rubber gloves are for while you are kneading the marshmallow fondant. Sometimes it can get a little messy and sticky. Another alternative is to rub some shortening on your hands like lotion and the fondant won’t stick to your hands.

Ingredients Needed:

– 10 Ounces of mini marshmallows
-6 Cups of confectioners sugar
-3 Tablespoons of water

Instructions:

Place marshmallows in a medium microwave safe bowl

Pour the 3 tablespoons of water onto the marshmallows. Mix to coat all of the marshmallows with water

Microwave in 30-second increments, mixing in between until all of the marshmallows are melted and no lumps are left

In a separate, large bowl sift half of the confectioners sugar

Pour all the melted marshmallows on top of sugar

Sift the remaining confectioners sugar into the bowl.

Note: I will withhold about one cup of the sugar and add it while I’m kneading. Depending on where you live, you may not need as much. You don’t want to end up with dry fondant as an end result!

Using your hands knead the mixture until it turns into a taffy-like substance. Once the mixture is stuck together you can transfer it onto a clean surface and finish the kneading process. This should take about 5 minutes

That is it, you guys! Isn’t that SUPER easy? You will be making all kinds of different colored fondant now, right?

You can use this marshmallow fondant right away or you can store it for up to a month. To store it, roll it into a ball and rub shortening on the outside of it and double wrap it in plastic wrap.


The Easiest Marshmallow Fondant Recipe On The Internet

Fondant doesn’t have to be tough — in fact, with my Marshmallow Fondant recipe, I’ve made it super simple to make, and it’s WAY easier than traditional fondant. Your decorating game is about to get so much better. Written Recipe: http://bit.ly/MakeMarshmallowFondant.
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Have you ever heard me say I&rsquom not a cake decorator? I mean at all! Over 15-plus-years as a professional pastry chef, I was rarely in the position where I had to decorate a cake — never mind covering the thing in fondant..
So, why make marshmallow fondant? More traditional rolled fondant recipes require a few more ingredients and you more than likely won&rsquot have them on hand. Marshmallow Fondant is a bag of marshmallows and icing sugar, That&rsquos all you need..
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**WATCH my CAKE recipes! https://www.youtube.com/watch?v=uC7r9OtI0Xs&list=PL3N53o3RIxHKEP-Yw-i9bRMw_X-l_nCO.
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SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers.
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ABOUT GEMMA.
Hi Bold Bakers! I&rsquom Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I&rsquom passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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FOLLOW ME HERE, BOLD BAKERS!
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* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com.
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* Twitter: https://twitter.com/BigBoldBaking.
* Shop Bigger Bolder Baking Bakeware: http://bit.ly/BBBakingShop.
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Recipe: http://bit.ly/MakeMarshmallowFondant.
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#fondant #marshmallowfondant #biggerbolderbaking

Video taken from the channel: Bigger Bolder Baking


Instructions

Place marshmallows in a large, microwave-safe bowl. Add water. Microwave in 30 second increments mix the mixture every time the microwave stops. Heat until all marshmallows are melted.

Add 1 cup of powdered sugar to the marshmallow mixture and stir with a wooden spoon until combined. Add additional sugar, 1 cup at a time. At this point, the mixture will be very sticky. Turn mixture into the counter. Grease your hands with coconut oil and knead the fondant until smooth and elastic, about 10 minutes. If the fondant seems too dry, add ½ teaspoon of water. Use as much coconut oils as needed to prevent from sticking. Form the fondant into a ball. If you want color in your fondant, this is the time to add. Continue kneading the fondant until the color is evenly distributed.

Wrap the fondant in plastic paper and allow to rest in the refrigerator overnight. When ready to use, remove from refrigerator and allow the fondant to reach room temperature.

To cover cakes or cookies, roll the fondant using a rolling pin and cornstarch to prevent sticking to the surface.


This is my favorite recipe for marshmallow fondant because it comes together without much effort, is pliable, easy to work with and can be colored in a cinch. Unlike other marshmallow fondant recipes this one doesn't need to rest overnight so it's great to use the same day you make it.

Making marshmallow fondant can seem intimidating the first time around. However, even though things can get a little messy this recipe for marshmallow fondant is almost fool proof. It has worked for me time and again - for small cakes, large cakes, on rainy days, on sunny days. you name it.

You'll notice the recipe calls for shortening instead of butter. Shortening isn't an ingredient I cook with so I buy it solely for this recipe. It works better than butter because it stays soft at room temperature and gives the fondant a nice sheen.

This recipe for marshmallow fondant can be made by hand but it is much easier when done using an electric mixer. I suggest wrapping your machine in plastic while beating in the sugar to avoid making a huge mess.

Recipe For Marshmallow Fondantwill cover two 10-inch round cakes

16 ounces of mini marshmallows
3 tablespoons of water
2 lbs. of powdered sugar
2/3 cup of shortening (do not substitute with butter!)1 tsp. vanilla extract, optional
extra shortening for greasing
cornstarch for rolling
plastic wrap to protect electric mixer

1. Use shortening to grease a microwave-safe bowl, a spatula, the bowl of your electric mixer and the bread hook attachment. Grease the counter space you will use to knead the fondant. There's no need to wash your hands afterwards.

2. Put all of the marshmallows in the greased microwave-safe bowl. Sprinkle with the water. Melt in the microwave in 30-second intervals. Use the greased spatula to stir the mixture in between. Continue melting the marshmallows until completely smooth, a process that'll take about two minutes. After the marshmallows have melted add the extract, if desired.

3. Add the melted marshmallows to the electric mixing bowl. Beat on low and slowly add the entire 2 lbs. of powdered sugar. Mix until the mixture comes together. There will be some clumps but don't worry about those for now.

4. Dust the countertop with cornstarch. Dump the fondant (clumps and all) onto the counter and knead with greased hands. Continue kneading until smooth. If the mixture seems too loose sprinkle a bit of powdered sugar. If it's too tight add a little more shortening.

5. Once the marshmallow fondant is nice and smooth add color, if desired. To do so just add a drop or two of gel color and knead until fully incorporated. Roll out and cover cake as usual. You can also use it to decorate cupcakes.

Chef Tips
Store leftover fondant wrapped in plastic and stash in a plastic zippie bag or an air tight container. Also, never ever refrigerate fondant. To work with old fondant simply microwave it for 10 seconds intervals, kneading it in between sessions, until you get the right texture. If you cook it too long it'll be too soft. In this case, just let it cool off so it can harden.

Questions about this recipe for marshmallow fondant? Leave it in the comments below and we'll come to the rescue.


Small Batch Fondant Recipe

I think I'm allergic to mopping. It makes me kind of sick just thinking about it. I like to play this game where I lie to myself and promise I'll mop tomorrow. And then I tell myself it's okay if I wait another day because it's only been a few days since I mopped last anyway. But it's never been only a few days. (I'm so ashamed.)

Somehow sweeping is okay. With 4 children and hard wood floors. I could sweep in my sleep. Actually, I kind of wish I would, because if you add up all the time in a year that I spend sweeping. that's like. A LOT of time spent sweeping. But sweeping is just easy. You grab a broom and you do it. Unlike mopping. Mopping requires a full commitment. And a diversion for the children. And moving all those chairs. And trying to figure out exactly what that spot on the floor came from. And then hoping it was something the children spilled. And not the black death. And then you have to budget in your recovery time because --HELLO -- you just did all that work. For REAL this time.

Great. now I'm tired from typing. If it's not mopping, it's another thing. I'm basically lazy like you could win an award for it. That's why I'm all into molds this spring. They are so quick and easy and fun. The only downside used to be that I had to make and/or color all that fondant. Because that's work. And I'm pretty sure we've covered the fact that work and I aren't the kind of friends that spend the afternoon together. We're more the type of friends that nod to each other in passing. Maybe a wave if we're feeling particularly cheerful. But if we didn't speak to each other for a few weeks. I think both of us would be okay with that too.

And then I figured out how to make the smallest batch of fondant that ever existed. And you put the food coloring right into the bowl before adding the powdered sugar so there is no extra work at all. It's like a cookie dream come true.

Place the marshmallows and water in a medium microwaveable bowl. (Don't be like me and use a tiny bowl. Your bowl should be able to hold at least 2 cups.) Microwave on high for 30 seconds. Stir gently with a spoon and microwave for another 30 seconds. Stir until the marshmallows are completely melted. Everything will be weirdly sticky and soupy at this point. Add the vanilla and mix well. Pour in the powdered sugar and stir until it all comes together in a ball. You should be able to knead it in your hands without it sticking to your fingers. If it's still sticky, add a few more teaspoons of powdered sugar until it stops sticking. Allow to cool for 5-10 minutes before using.

**You can add food coloring at the same time as the vanilla. Use the same ratios of food coloring as your icing for a perfect match.

** Store in an airtight container. I usually put my leftover fondant in a ziplock bag and put that bag inside a plastic food container. When I double seal the fondant like this, it usually stays soft for 2-3 months.


Tips and Tricks for How to Harden Marshmallow Fondant

Adding CMC, also known as Tylose, to fondant is a great way to help harden to make it easier to work with. Tylose is a type of powder that improves the strength and elasticity of fondant. It helps fondant harden up, which is great if you are making designs such as flowers and decorative figures.

Any leftover fondant can be left in sheets or rolled into a ball or log. Wrap the leftovers in plastic wrap that has a layer of shortening on it, as this will help keep it fresh. Then, place it in a Ziploc bag or an airtight container.

When properly stored, fondant can last for 1-2 months. Cakes that have been decorated with fondant can last for 3-4 days at room temperature, covered in an airtight container. It is typically best to avoid putting your fondant in the fridge or freezer.

Since fondant is prone to picking up dirt and lint, be sure your work surface was cleaned prior. Also, make sure to wash your hands right before starting. It is best to avoid wearing sweaters when working with fondant, as lint from sweaters can easily get stuck in it.