How to Make Marshmallow Fondant

I am not a pastry chef, nor do I own a bake shop. However, I can show you How to Make Marshmallow Fondant. This easy recipe tastes better than most fondants and will definitely impress your friends.

How to Make Marshmallow Fondant

Why Make Fondant?

  • It looks cool. Come on, you know that’s the main reason.
  • Homemade fondant tastes better than store-bought fondant.
  • It saves tons of money. My local baking supply store sells fondant for $8 a pound. This recipe make 3 lbs. for less than $5.
  • It’s SO much easier than you ever thought it could be.
  • You KNOW you’ve always wanted to make a cake like the ones you see on Ace of Cakes and Cake Boss. Admit it!

Fondant Mushrooms

For years I was terrified of fondant. I’d look at cakes online, in magazines, or on TV and always secretly wish I could create such masterpieces.


Then I heard a rumor from a chef that you could make fondant out of marshmallows and powdered sugar. WHAT?!? Marshmallows were the only thing standing between me and my dream? …Pretty much.

Now that I’ve conquered fondant, I feel invincible.  I’ll attack any “hard-to-make” dish with blind confidence. Turducken, Beef Wellington, Mile-High Souffles, let me at ’em!

How to Make Marshmallow Fondant

The most important thing to remember is grease, grease, grease. Marshmallow fondant is very sticky until it’s finished. Grease everything it is going to touch–including YOU.

How to Make Fondant

Melt the marshmallows with a little water in a GREASED microwave-safe bowl. Mix the powdered sugar and marshmallow in a GREASED electric mixer, until the mixer sounds exhausted.

Making Fondant

Then GREASE the counter and yourself, and knead until smooth.

How to Fondant

Believe it or not, that’s it.

Coloring Fondant

Then you can use your amazing fondant to cover cakes, mold into critters and cut fun shapes for cupcake toppers. It rolls out like a dream and molds just like play-dough.

Fondant Cupcake Toppers

Fondant is best used to create a smooth layer over cakes, for FLAT decorations, and for squatty shapes that aren’t top heavy. If you want to make standing bows or larger flowers you’ll need to use gumpaste, because it drys harder.

Molding Fondant

No fancy tools here. I bought a $1 pack of plastic pallet knives to help form the mushrooms and gnomes. You can also paint fondant with food coloring for a “water-colory” look.

How to Paint Fondant

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119 comments on “How to Make Marshmallow Fondant

  1. Alison @ Ingredients, Inc.posted September 12, 2011 at 6:19 am Reply

    wow how cool!

  2. Susieposted September 12, 2011 at 9:08 am Reply

    That is awesome!!!! I am so excited to try this….. great post!

  3. Jeanetteposted September 12, 2011 at 7:09 am Reply

    Wow, I would never think to make my own fondant. How cute are your gnomes!

  4. Bev Weidnerposted September 12, 2011 at 7:11 am Reply

    All right, those are DARN cute.

  5. Shainaposted September 12, 2011 at 7:15 am Reply

    I love how easy marshmallow fondant is. And those mushrooms and gnomes are just adorable, Sommer!

  6. Curtposted September 12, 2011 at 7:28 am Reply

    You’re right. It does look cool. I probably won’t try this myself, but I know my wife will like it. She’s experimented with fondant a few times.

  7. [email protected] chef in disguiseposted September 12, 2011 at 7:39 am Reply

    I love Marshmallow fondant! I discovered it recently and it is loads of fun!
    Love the mushrooms and gnomes!

  8. Feast on the Cheapposted September 12, 2011 at 8:07 am Reply

    WHOA. So impressive. Those shrooms look so real

  9. Tricia @ Saving room for dessertposted September 12, 2011 at 8:08 am Reply

    Oh Sommer – you are my hero! I have always wanted to try working with fondant and now you tell me I can make my own! Thank you a million times! Your gnomes are so adorable. Why or why don’t I work in a bakery instead at a desk?

  10. MIss @ Miss in the Kitchenposted September 12, 2011 at 8:15 am Reply

    You are simply awesome, Sommer! That is just too cool. I’m so far removed from cake decorating, that I’ve never heard of marshmallow fondant. Adorable!

  11. The Mom Chef ~ Taking on Magazines One Recipe at a Timeposted September 12, 2011 at 8:33 am Reply

    I had absolutely no idea that it would be that easy. I can’t wait to give it a try and make my own. Thank you, thank you for showing us how to make it.

    I adore those gnomes too. I don’t know that I’m up for that, but I bet I could conquer the mushrooms!

  12. Stephanie @ Eat. Drink. Love.posted September 12, 2011 at 8:34 am Reply

    I’m saving this post. I usually hate the taste of fondant. I do like marshmallow fondant much better and you’ve made it look so easy to make!

  13. Cookin' Canuckposted September 12, 2011 at 8:34 am Reply

    Great tutorial! This is the way I make my fondant, too and it tastes SO much better than many commercial brands out there.

  14. JulieDposted September 12, 2011 at 8:53 am Reply

    Oh my gosh, that is so cute! I’m still not brave enough and am too lazy to make my own fondant. You do make it look way too easy…

  15. JulieDposted September 12, 2011 at 8:55 am Reply

    Oh my gosh, that is so cute! I’m still not brave enough and am too lazy to make my own fondant. You do make it look way too easy…

  16. Heather | Farmgirl Gourmetposted September 12, 2011 at 9:05 am Reply

    Wonderful tutorial Sommer! My mind is going nuts right now with the things I could make with Marshmallow Fondant. Thank you for sharing!!

  17. Diane {Created by Diane}posted September 12, 2011 at 9:50 am Reply

    Those are so darn cute!

  18. Stay-At-Home-Chefposted September 12, 2011 at 11:09 am Reply

    These would be PERFECT for my daughter’s Gnomeo & Juliet themed b-day party :)

  19. rachelleposted September 12, 2011 at 12:05 pm Reply

    Thank you for this recipe. If only I had known how to do this when I made my daughter a fairy cake with mushrooms.

  20. chinmayie @ love food eatposted September 12, 2011 at 12:30 pm Reply

    Super cool! I don’t believe this! looks so easy :)

  21. Angie's Recipesposted September 12, 2011 at 12:32 pm Reply

    What a great tutorial! You made it seem so easy to do. Thanks, Sommer.

  22. Mariaposted September 12, 2011 at 12:37 pm Reply

    Would it be terrible to use a dough hook and knead it in the mixer? I’m lazy….

    • Sommerposted September 12, 2011 at 12:42 pm Reply

      Hey Maria,

      I’ve tried that… the fondant is so thick it will give your mixer a whoopin! But the mixer really does the majority of the work before you dump it out.

  23. Sylvie @ Gourmande in the Kitchenposted September 12, 2011 at 1:25 pm Reply

    So impressed! Those are incredible well done.

  24. Lindaposted September 12, 2011 at 2:13 pm Reply

    I love making this fondant! I use the dough hook instead of paddle so that it’s not as hard on my KA. I still knead it myself. I can tell if it is ready better by feeling the fondant. BTW if it gets hard just microwave in increments of seconds.

    • kellyposted June 15, 2012 at 12:31 pm Reply

      I am glad I saw this! I made it last night and I need it for the weekend so I wanted to check on it today incase I had to make a new batch. It feels a little stiff, or like when you would stretch chewed gum (I know I used to as a kid when I was bored haha). Hoping it is ok!

  25. Kathy - Panini Happyposted September 12, 2011 at 2:19 pm Reply

    Oh my goodness, your gnomes are SO cute! I can’t wait to try this, I love the idea of fondant that actually tastes good. :-)

  26. naomiposted September 12, 2011 at 4:17 pm Reply

    Those gnomes are so aweseome-So cute and well carved!

  27. Krista {Budget Gourmet Mom}posted September 12, 2011 at 6:27 pm Reply

    I am SO doing this!!!! Awesome!!

  28. Chef Dennisposted September 12, 2011 at 6:49 pm Reply

    I have never made fondant, and now thanks to you I know how! this is going on my list of things to teach my girls this year!
    Thank you so much for the lesson!

  29. Tiff @ Babes and Kidsposted September 12, 2011 at 7:22 pm Reply

    Your gnomes are so cute! I didn’t realize this was makeable, I always buy fondant at the store. I’m excited to have a recipe to try, thanks for the great share!

  30. Alisonposted September 12, 2011 at 7:41 pm Reply

    Yup. I have a feeling these marshmallow fondant mushrooms are going to be making an appearance the next time I have to bake something for the mushroom club….

  31. Kathyposted September 12, 2011 at 9:05 pm Reply

    I use my KitchenAid mixer with the dough hook and have to do very little hand kneading. It works great!

  32. marlaposted September 12, 2011 at 9:36 pm Reply

    Homemade fondant is genius! And those little gnomes are precious :)

  33. Annposted September 12, 2011 at 9:52 pm Reply

    Absolutely brilliant! Buzzed AND bookmarked!

  34. Cathy/ShowFoodChefposted September 12, 2011 at 10:10 pm Reply

    I found your blog because of Marla’s post on FaceBook. Thank you for being so generous as to share this great recipe and with an easy to follow how-to. Beautiful!

  35. Sanjeeta kkposted September 12, 2011 at 10:25 pm Reply

    What a marvelous made it look all so easy, Sommer! Love those cute little dolls.

  36. Amy @ Gastronome Tartposted September 13, 2011 at 6:20 am Reply

    It never crossed my mind to make my own fondant! This is bookmarked for sure because not only does it look easy, it costs less and tastes better!

  37. Robyn Medlinposted September 13, 2011 at 6:52 am Reply

    Just found your site- bookmarked! I’ll be checking back for more fab recipes!

  38. Robyn Medlinposted September 13, 2011 at 6:52 am Reply

    Just found your site- bookmarked! I’ll be checking back for more fab recipes!

  39. Cajun Chef Ryanposted September 13, 2011 at 8:33 am Reply

    Those are some really cute mushrooms! Great fun too!

  40. Magic of Spiceposted September 13, 2011 at 10:19 am Reply

    What a great post! These are amazing!!!

  41. Sarah @ pão e queijoposted September 13, 2011 at 10:21 am Reply

    This is SO helpful, you make it look so easy! Thanks!

  42. Carolinaheartstringsposted September 13, 2011 at 5:11 pm Reply

    This is a must keep and use often recipe. Thanks for showing us how easy it can be. Come visit us. We have a terrific aplenty chutney recipe.

  43. Laurenposted September 13, 2011 at 3:28 pm Reply

    I’ve made this before, but with water, marshmallows and powdered sugar! And it was by hand, not in a mixer! Marshmallow fondant is so good compared to the other {gross} store bought kind! Great tutorial!

  44. leslieposted September 13, 2011 at 6:28 pm Reply

    your right..the premade fondant is sooooo expensive. $15.00 for 2 pounds at the cake store I go to! Crazy. MMF tastes much better too!

  45. Shop with Me Mama (Kim)posted September 14, 2011 at 12:16 am Reply

    Now this is something I can do!! Thanks for that easy recipe!

  46. myFudoposted September 14, 2011 at 1:11 am Reply

    You make it the tasks sound so easy,good recipe.Delicious!

  47. Apron Appealposted September 14, 2011 at 2:43 am Reply

    Look at those little sculpted creations! This is why Royal Icing and fondant and me don’t get along very well. Big picture in the brain that I cannot make happen with my hands I must not have played with playdough enough as a kid.

    • Lynnposted May 1, 2015 at 9:51 pm Reply

      This is an old thread. Any chance you are still baking?  I would like to add that fondant is easier than royal icing, because you can just use cookie cutters. I know the sculptures some people make with fondant are amazing, but even just covering a cake in fondant with a coordinating color of polka dots or stripes looks professional.

  48. Lisa @ Tarte du Jourposted September 14, 2011 at 6:59 am Reply

    You are so clever!! I have never made fondant before and you motivated me to give it a try! I adore the gnomes!

  49. biancaposted September 14, 2011 at 12:00 pm Reply

    How fun! Those mushrooms look strikingly real!

  50. torviewtorontoposted September 14, 2011 at 3:13 pm Reply

    creative looks wonderful

  51. Pattyposted September 14, 2011 at 3:23 pm Reply

    You’re right, this is cool! Talk about playing with your food;-)

  52. Dmarieposted September 14, 2011 at 6:36 pm Reply

    too CUTE! and with marshmallows involved, bet you’re right about it being better tasting!

  53. Marisaposted September 14, 2011 at 9:03 pm Reply

    Those little gnomes are so cute! This is a a very useful post–definitely saving it. I can’t believe how expensive store-bought fondant is, plus it tastes gross! This is the way to go.

  54. Kitaposted September 15, 2011 at 4:37 pm Reply

    I saw a picture of these little gnomes on another site and thought they were soooo cute! I am super excited to see that it was you who created them!!!

  55. Eileenposted September 15, 2011 at 7:52 pm Reply

    Thanks for sharing your recipe and secrets. I am frightened of fondant. Maybe I will give it a try now.

  56. Vijithaposted September 16, 2011 at 12:45 am Reply

    So nice! I love those cute little mushroom look alikes. You have magic in your hands. Brilliant work

  57. Jen at The Three Little Pigletsposted September 17, 2011 at 12:07 pm Reply

    I had NO idea it was so simple!

  58. Michelleposted September 19, 2011 at 2:21 pm Reply

    amazing post! I would jump for joy if I could make those mushrooms look like that!

  59. Lucianaposted September 21, 2011 at 11:54 am Reply

    Hi Sommer!
    Those mushrooms and gnomes are adorable!
    Great tutorial! I follow your instructions and I got a good fondant. Thanks!

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  61. Karriann Grafposted September 24, 2011 at 3:35 pm Reply

    Love this, thanks for sharing, happy Baking!

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  63. miami divorce lawyerposted September 30, 2011 at 12:28 pm Reply

    how cute is this.. I love gnomes.

  64. Robyn | Add a Pinchposted October 4, 2011 at 8:37 pm Reply

    You are so talented, Sommer! Those gnomes are ADORABLE!!!!

  65. Anamikaposted October 6, 2011 at 2:19 pm Reply

    You have addressed the secret desire of all the home master the art of well decorated cake…This is where the crappy tasting store fondants create havoc..thanks for this simple way to solve it!! Planning to try with butter…will let u know how it came.

  66. Elaposted November 13, 2011 at 12:30 pm Reply

    Thank you! Now that I know how to make marshmallow fondant, my cookies, cupcakes and cake wouldn’t be the same. What a great find.!

  67. Tashaposted November 27, 2011 at 10:16 pm Reply

    You ROCK! No… Seriously!! I wish i’d have found this recipe before making my sons birthday cake!! I will most definitely be using this next year! Thanks so much for posting!

  68. Rebeccaposted January 7, 2012 at 12:37 pm Reply

    I am planning on doing this for the first time for a birthday this coming weekend. I was wondering if it will cover a two tiered cake? Also im doing a zebra stripe on the cake. Do I need to do this twice?

    • Sommerposted January 7, 2012 at 1:54 pm Reply

      Hi Rebecca,

      I would make a double batch to be safe. If you have leftover fondant it will keep for a very long time in the fridge. :)

      • Andrea Quigleyposted April 16, 2013 at 11:55 am

        Whats a very long time? Like a month or longer

      • Sommerposted April 21, 2013 at 7:27 am

        I’ve had some stored for 3 months and it’s just fine!

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  70. Rebeccaposted January 7, 2012 at 5:49 pm Reply

    Does the temp in the air make a difference?

    • Sommerposted January 9, 2012 at 7:53 pm Reply

      Hi Rebecca!

      The air temp shouldn’t matter that much. It will be a little softer in warm temps and a little more firm in cooler temps, but not by much. :)

  71. Laurieposted February 21, 2012 at 2:24 pm Reply

    Late on this discussion, but adding a teaspoon or so of light cornsyrup to the melted marshmallow will help with the pliability of the fondant. Less tears and a little stretching room to cover all sides of the cake. Also, add your food coloring gel before mixing in the powder sugar. Lots easier!

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  73. Amyposted March 29, 2012 at 8:59 am Reply

    Trying this tonight for my daughters B-Day tie dye peace sign cake. Can’t wait.

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  75. Jessieposted May 10, 2012 at 4:54 pm Reply

    I just wanted to tell you that I just tried this and… It as amazing! I’ve just been kneading it all by hand after microwaving and this so much easier!!! I will be doing this from now on!!! Thank you so much for posting this!!! I’m forever grateful!! Lol

  76. Sandyposted May 10, 2012 at 9:43 pm Reply

    Thank you so much for sharing this! Its exactly what I was looking for, an alternative to store bought fondant that I can use to mold a penguin couple out of for a wedding shower cake, and the bow for on top. Super excited to try this! :)

  77. Danielleposted May 12, 2012 at 7:13 pm Reply

    i have been looking for this recipe for a while now & i finally found it. thank you :-)

  78. Brittanyposted May 22, 2012 at 3:22 pm Reply

    Can’t wait to make fondant for the first time and Ive never used it! What kind of extract do you use? Is it good without any extract?

    • Sommerposted May 22, 2012 at 4:06 pm Reply

      I usually use almond extract, but you could flavor it however you want. I bet it would just taste like sugar without a flavoring. :)

      • Ashliposted June 17, 2014 at 7:24 am

        It Tate’s like marshmallows without doing any extract

  79. Ramyaposted June 5, 2012 at 11:47 pm Reply

    Lovely recipe….!!!! and how nicely u’ve used the food colors…!! can’t wait to try…

  80. Dawn Hallposted June 9, 2012 at 8:26 am Reply

    I’m getting ready to try this recipe, but am curious to know how long it will keep at room temperature? You said if in #13: “If wrapped well, it will keep at room temperature for a long, long time,” but what exactly does that mean. Once it’s wrapped in saran wrap, can I put the ball in a ziplock food saver bag & remove the excess air with my handheld foodsaver vac? And how long is “a long, long time” really…1 week, 1 month, longer? Please elaborate…it would be greatly appreciated.

    And thanks for sharing this recipe…

    • Sommerposted June 11, 2012 at 11:31 am Reply

      Hi Dawn,

      I’ve had some in the pantry (wrapped well) for 3 months and it’s still soft. The longest I’ve ever let it sit and still used it was about 4 months. I had that in the frig though…

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  82. Pirates Cove Cupcakesposted July 18, 2012 at 9:54 pm Reply

    You have made my dreams come true. I got out of walmart bakery, and am in a private bakery that someone else has. And soon, armed with this and imagination, will go on my own with a bakery of my own someday.

    And it tastes better then all that stuff that gets shipped anyway, but then again, all homemade things do.

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  84. shannon moeposted August 23, 2012 at 11:37 am Reply

    I am planning on making this fondant however I do not have a stand mixer with a paddle attachment. Will it still turn out if I use a hand mixer?? thanks =)

    • Sommerposted August 23, 2012 at 12:13 pm Reply

      Hi Shannon, You can, but it probably won’t get you very far. You’ll have to do most of the mixing by hand. Let me know how it goes!

      • Benitaposted March 3, 2013 at 7:02 am

        I do not use a hand mixer when i make mine. I microwave the marshmallow, add most of my powder sugar, then grease my counter top before i pour out and just knead it. As I knead ! add a little bit of sugar at a time until I get the right consistency.

  85. Rebeccaposted August 25, 2012 at 11:00 pm Reply

    This is a very good recipe but blending the powdered sugar and marshmallows did not work out very well .. so instead I just used my hands to mix it up . hanks worked out very well !

  86. Kellyposted September 15, 2012 at 3:28 pm Reply

    I tried this recipe today to make a smiling sun for a bday cake. I halved it, but stuck to the exact measurement ratios, and it turned out like runny, gummy glue. Fortunately I had the wherewithal to realize it just needed something dry, and since I didn’t have any more powdered sugar, I added flour. Turned out great! Not too sweet, still tastes like marshmallow. Thanks for posting this.

    • Sommerposted September 16, 2012 at 12:42 pm Reply

      Hey Kelly, As with most baking/sugar issues it might have had to do with climate and conditions. I’m so glad you were able to fix it!

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  88. Megposted November 6, 2012 at 1:19 pm Reply

    I have made this fondant before & mine was SO sticky…but the more powdered sugar I added, it made the fondant crack (I was covering a cake). I literally couldn’t touch it, without it sticking to me, which was incredibly annoying. Any remedies for this…or something I possibly did wrong?

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  91. melissaposted February 5, 2013 at 9:27 am Reply

    I just tried out this recipe! amazing :) and you are right…. grease grease grease!

  92. Rene'posted February 18, 2013 at 1:56 pm Reply

    Wow, this is an amazing find, thank you for been so generous in sharing this recipe. As I am from South Africa any suggestions on what I could replace the shortening
    with as we dont have it in SA. Has any one tried it with butter. This has come at such a good time as I am planning to make bakes for parties and weddings, again thank you

  93. VeggieTanyaposted February 23, 2013 at 8:41 am Reply

    I greased everything with coconut oil instead of shortening. Worked great. Now I’m off to make fondant toilet paper for my son’s poop cake…

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  95. Sarahposted March 15, 2013 at 2:30 pm Reply

    I just made this today. Making the fondant was super easy. Coloring it was another story. After sitting in the fridge all night I had a white rock to work with. I had to cut it up and attempt to kneed in a color. It wasn’t until the fondant got so dry from the shortening and the air and I added water that the color became more uniform, and the fondant a sticky mess. Eventually it worked out, however it took hours of kneading and fighting. I would recommend cutting it into smaller pieces and microwaving it. It becomes super malleable and the color is uniform very quickly. On the upside, it tastes yummy!

  96. Jonalyn Cezarposted March 25, 2013 at 4:59 pm Reply

    Hi can i used butter instead of shortening coz i can’t find shortening here in italy? Thanks

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  102. humairaposted March 31, 2014 at 6:16 am Reply

    Thank you! Now that I know how to make marshmallow fondant, my cookies, cupcakes and cake wouldn’t be the same. What a great find.!but some time when i cover my cake with fondant it gets cracked…..plzz tell me why?and how can i correct it ……………….thankss

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  104. cindyposted March 4, 2015 at 7:10 pm Reply

    How do you store the Marshmellow Foundant and how long can it be stored?

    • Sommerposted March 5, 2015 at 7:52 am Reply

      Hi Cindy! I store it in the pantry, wrapped really well, or in the back of the fridge for longer periods. I’ve had some in my fridge for several months at a time with no problem at all. :)

  105. Morganposted July 24, 2015 at 5:46 pm Reply

    Hi Sommer, 

    I am in the process of making the fondant mushrooms right now, I am trying to figure out how long the skewers need to be. I am assuming the skewer needs to puncture the cake part of the cake, but do you go all the way down to the bottom of the cake? I don’t know if you will be able to reply in time, but your photos aren’t showing the ends, and I am working on this now. Thanks so much for this post, and the mousse cake recipe. It’s going to be so awesome, I am making it for a good friend’s mushroom themed wedding tomorrow!