Marshmallow Fondant Recipe

Remember this beautiful cake that Evalie made for Amy‘s Gender Reveal Party?  Did I meantion that Evalie made the cake?  The entire cake? Yes!

Well, while making the cake, she was wondering what to do about the fondant.  If you’re like Evalie, Amy, and I… you hate fondant.  It tastes gross.  But let me tell you, this fondant that Evalie made was amazing.  It was like candy! We ate it all by itself.

So, do I have you convinced yet? Are you chomping at the bit to know the recipe? Well, here it goes:


  • 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
  • 1 pound powdered sugar (4 cups), plus extra for dusting
  • 2 tbsp water
  • Food coloring or flavored extracts, optional


Step 1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

Step 2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

Step 3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

Step 4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

Step 5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

Step 6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

Step 7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

And that’s it.  Amazing, right?

Happy Thursday!


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3 Responses to “Marshmallow Fondant Recipe”

  1. Hillary Leonard Says:

    Hmmm…I’ve always hated fondant, but I think I’m going to give this a try! That cake looks incredible!

  2. Valerie Royer Says:

    That’s the same fondant recipe I use and it’s tremendous! So tasty and looks so professional too. Adorable cake!

  3. Mikayla Straub Says:

    I gotta tell you, your blog is fantastic. I found it while my mom and I were looking for pics of gender reveal cakes, and now I’m going to subscribe to it. Thanks for the recipe, I’m going to try it for our cake this friday!!!


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