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    You are in: Home / Recipes / Marshmallow Fondant Recipe
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    Marshmallow Fondant

    Marshmallow Fondant. Photo by gailanng

    1/88 Photos of Marshmallow Fondant

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    1 hr

    10 mins

    TeksGlutes's Note:

    This recipe has a really nice flavor to it!

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    Units: US | Metric

    • 16 ounces white mini marshmallows (use a good quality brand)
    • 2 -5 tablespoons water
    • 2 lbs icing sugar (please use C&H Cane Powdered Sugar for the best results)
    • 1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)


    1. 1
      Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted.
    2. 2
      It usually takes about 2 ½ minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
    3. 3
      Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
    4. 4
      Start kneading like you would bread dough. You will immediately see why you have greased your hands.
    5. 5
      Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more.
    6. 6
      Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
    7. 7
      Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
    8. 8
      Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
    9. 9
      MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make 2 batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

    Ratings & Reviews:

    • on February 19, 2009


      I use this all the time to decorate cookies. But I have a much easier - less messy way: 1) Melt marshmallow & water in microwave 2) Place 1/2 sugar in mixing bowl and make well in center 3) Pour marshmallows in center of well & mix with dough hook 4)continue kneading & add rest of sugar...then continue with the rest of the recipe.

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    • on May 07, 2009


      lI ove this fondant, givs you a nice smooth product. Something that I do differently is use my mixer with hook attachment. After melting the marshmallows and water, I pour it in my mixer with about 1/4 Crisco and start mixing, if I'm going to color it i add the gel coloring now. After thats mixed i start adding the sugar. About 4 cups first, then another 2 then take out and knead the rest. A lot easier and don't end up with pink hands from food coloring.

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    • on March 07, 2011


      Part 1. I have never made or eaten fondant. I looked on line, read recipes, watched videos. And since I am not a neat cook I was a little nervous using all that powdered sugar. I decided that I would start by mixing the marshmallow and sugar in the bowl. It got to the point that I had to turn it out to knead on the counter. I was doing pretty good until I got over confident and added to much sugar. I ended up needing to be vacuumed off. But I managed to make something that I think is fondant. I have no idea what texture I'm going for really. I've got dryish playdough. I greased it and put it in a foodsaver canister (saw that on line). I will be using the fondant on a cake in 5 days. I will play around with it in a few days. By the way, don't wear fuzzy slippers when you are making this.

      Part 2. (March 3rd and 4th) I forgot to mention that I was making fondant because I have a Cricut Cake. I needed my cake on the 5th so I decided that I would start practicing on the 3rd. With the help of Tinkerbell I decided that my fondant was to dry. Since I had a time crunch and couldn't start over I cut off a piece, added a few drops of water and nuked it until it was slightly warm. I kneaded the water in and it was a little sticky. That was ok because I wanted beige and brown fondant. So I kneaded in some cocoa to get the colors I wanted. Everything was looking good. It rolled out nicely and I feed it to the Cricut. No go. I'm sure it would have been fine for other uses. It was to soft for the machine. I panicked for a moment (or 5) and remembered a video I saw on youtube. A woman used marshmallow fondant but she let it dry overnight on the cutting mats. So I filled my cutting mats and a few cutting boards and let them dry overnight. The next day it was perfect. My DS was thrilled with his cake and my DD can't wait for her birthday.

      I had heard that fondant doesn't taste good. This does. The plain, light chocolate and chocolate (my favorite). I will definitely be making this again.

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    Read All Reviews (79)


    Nutritional Facts for Marshmallow Fondant

    Serving Size: 1 (1495 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5888.7
    Calories from Fat 930
    Total Fat 103.4 g
    Saturated Fat 25.9 g
    Cholesterol 0.0 mg
    Sodium 384.7 mg
    Total Carbohydrate 1276.7 g
    Dietary Fiber 0.4 g
    Sugars 1150.4 g
    Protein 8.2 g

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