How to make Marshmallow Fondant !

I remember the first time I thought of making my own fondant I was worried I wouldn't be able to get it right.  The best part about marshmallow fondant is how EASY it is to make and use!  Just remember the more you make it the easier it will get and the more you will perfect it.


What you will need:

Spatula
Microwave safe bowl
Dish cloth (optional if you use a cutting board)
Cutting board ( optional )
1 bag of Mini-marshmallows
1 kg bag of Icing Sugar
Vegetable Shortening
Icing colours ( whatever colour/s you want )
1 to 5 Tbsp of Water
Vanilla extract ( Optional )

This will make about 2 lbs of fondant.

You can either spread vegetable shortening directly on your counters and make the fondant there or you can spread it on a cutting board.  I find it is an easier clean up on a cutting board ( especially if you are making a few colours ).

If you use a cutting board make sure to dampen cloth to put under it to keep the board from moving around when you are kneading the fondant.

Make sure to well grease your microwave safe bowl and your spatula with vegetable shortening.  Add the full bag of marshmallows into the bowl and about 1 to 2 Tbsp of water.  Put in the microwave for 30 second intervals checking it till the marshmallows start to swell up.

This is when you want to add your colouring.  Some sites tell you to add it after you have already knead the marshmallows and icing sugar but I find that you don't get a consistent colour and it is A LOT more work.  Keep in mind that your end colour will be slightly lighter once you add the icing sugar with your marshmallows.

Once you get the colour you want, pour it into the "mouth" of your icing sugar volcano.  Add another 1/3 of the icing sugar on top of the marshmallows to make a sandwich of icing sugar, marshmallow, icing sugar.

Remove any rings from your fingers and grease your hands up well with the vegetable shortening.  Start mixing the icing sugar and marshmallow together.  If it starts to stick to your hands add more shortening to your hands.  Try to only touch the icing sugar parts instead of the marshmallow.  Keep kneading it all together till the icing sugar is mixed in.  If it is still very sticky add very little amounts of icing sugar till it gets to the point where it is still somewhat sticky but no longer sticking to your hands.










Marshmallow fondant will always be sticky.  If you get all the "sticky" feel out it will start to fall apart on you.  If this starts to happen you will have to add more marshmallow to it.  Once you make marshmallow fondant a few times you will get the hang of when to stop adding icing sugar.  I have tried to follow all marshmallow fondant recipes found online and I always find that depending on which brand of ingredients I am using I need more or less icing sugar.  Take your time adding the rest of your icing sugar and if you don't' use it all that is ok!

You can store it by rolling it into a ball, lightly greasing it with vegetable oil and wrapping it cling wrap.  I will usually wrap it with cling wrap AND put it in a zip lock bag.  Keep in the fridge till you are ready to use it.  Should be used within a month of making.  It can be frozen up to 4 months.

Take it out of the fridge a few hours before you need to use it.  Make sure your workspace environment is cool.  If your home is too warm it will make the fondant harder to handle.  If your fondant is sticky, as it should be, make sure to use a small amount of sifted icing sugar on your counters.

Then, create and have fun! :)