Homemade marshmallow fondant is a bit messy to work with and make, but it is really fun, and is actually much cheaper then store-bought fondant. This is a really fun activity to do with the kids as well. What can be better than playing with marshmallows and powdered sugar?
This is also a great alternative for people in other countries where traditional fondant is pretty expensive. It is very easy to make, if I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make marshmallow fondant you need just a handful of easy to find ingredients:
- Marshmallows – I like to use the mini ones for this, but the large ones will work too.
- Powdered sugar
- Food coloring gel (optional)
- Shortening – To be used on your hands and work surface.
- Large bowl
- Silicon mat (optional)
- Plastic wrap
Step 2: How to make marshmallow fondant at home
Add all the marshmallows to a large microwave-safe bowl. Also, add a few tablespoons of the water as well. Microwave on high for 30 seconds, then stir it with a wooden spoon or silicone spoon. Then heat again for 30 seconds and stir, keep repeating this process until they are all melted. It usually takes around 2 total minutes.
You can also melt the marshmallows in a large pot on the stovetop with medium-low heat stirring while it melts.
Sift the powdered sugar beforehand in a separate large bowl. Then add about 6 cups worth all at once into the bowl with melted marshmallows. Stir and stir. You may want to wear an apron because the powdered sugar tends to fly all over the place. Don’t worry though, it is okay if it gets on the table, we can use that later.
Keep stirring until you are left with a tacky dough.
Step 3: Knead the marshmallow fondant
Next add a thin layer of shortening to the countertop or a silicone mat if you are using that. This will help keep the marshmallow fondant from sticking to it while kneading.
Also add shortening to your hands. Then start kneading the fondant like you would knead dough. Add more powdered sugar as necessary you will probably wind up using most if not all of the powdered sugar, it just depends on the climate you are in.
Step 4: Proper fondant consistency
Keep kneading the fondant and adding more powdered sugar as needed and shortening to the silicone mat or counter until you reach the proper consistency.
If you pull on the fondant and it stretches really far and is still pretty soft, it is not quite ready yet. Keep kneading and adding powdered sugar little by little until when you pull on it, it stretches a bit and then breaks off. You may or may not have some powdered sugar left.
Now the marshmallow fondant is ready to go.
Step 5: How to color marshmallow fondant
You can color the fondant in two ways. If you want it all to be the same color, you can add the drops of food coloring gel in while you melt the marshmallows. You do need to use gel-based food coloring.
If you want multiple colors after kneading the fondant divide it into as many colors as you want to have. Then add a few drops of coloring gel to it. Add more shortening to your hands and knead the coloring into the fondant until it becomes the color you want. Add more coloring as necessary.
Step 6: Getting the fondant ready to use
Coat your hands with shortening again and then rub the fondant so it gets a light coating of shortening on it. This will help keep it from drying out. Next, wrap it in plastic wrap and then place it in the fridge for about 12 hours.
Once done, take the fondant out of the fridge and let it sit for a few minutes at room temperature, then you can knead it a bit in your hands until it softens and then roll it out and use it however you like.
This is a very fun project to do and the results are awesome. You may not want to buy fondant from the store again. Enjoy!
Note: You can use it right after making it, but it usually works better if you store it in the fridge first.
How to store marshmallow fondant?
Lightly cover it with vegetable oil or shortening. This will help it to no dry out. Wrap it really tightly with plastic wrap and then place it in an airtight container and store it in a cool dark place like a pantry. It will last a few months. Then when you want to use it, just grab a piece and knead it in your hands until it softens and roll it out as needed.
Here are some other recipes you may like:
Silicone Storage Bags Review
- Large bowl
- Silicon mat (optional)
- Plastic wrap
- 1 lb. – 16 oz bag of marshmallows I use the mini ones (400g)
- 2 to 4 tbsp. of water 30 to 60ml
- 2 lb. – 32 oz bag 8 cups of powdered sugar (confectioners), sifted (900g)
- Food coloring gel optional
- Shortening for your hands and work surface
- Add the marshmallows and 2 tbsp. of water in a large microwave-safe bowl and microwave them for 30 seconds. Stir and microwave again for 30 seconds, keep doing this until they are all melted and nice and smooth.
- Sift the powdered sugar and then pour in about 6 cups of sugar with the marshmallows. Stir until combined and a tacky dough forms.
- Add shortening to your counter or a silicone mat, also add shortening to your hands. Knead the fondant and add more of the powdered sugar as necessary. Keep kneading and adding powdered sugar until when you pull it apart it stretches a bit and then breaks.
- Cut the fondant into as many pieces as you want different colors. Add some food coloring gel, make sure to use the gel, and knead the color into the fondant. Add some shortening to your hands, this will help them from getting stained with food coloring. Knead until you have a uniform color, add more as necessary to get a darker shade of that color.
- The fondant can be used right away, but it tends to work better if chilled first. Lightly cover it with vegetable oil or shortening then wrap it in plastic wrap tightly and then place it in an airtight container. Chill in the fridge for about 12 hours. Take it out of the fridge and let it sit at room temperature for 10 to 20 minutes, then knead it until it gets soft and roll it out. Wrap the remaining tightly with plastic wrap and place in an airtight container, and store in the pantry for a few months. Enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.