As promised, part II of the fondant series.  In part I, I showed you how to make rolled buttercream fondant using two different recipes. Then, how to make cupcake toppers, ballerina shoes, and tiny handbags using rolled buttercream fondant.  This week’s post is all about marshmallow fondant.  How to make and marshmallow fondant, and tips for working with marshmallow fondant.

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When making homemade fondant the possibilities are endless.  It is easy to make and can be used right away. Traditional marshmallow fondant is sticky, therefore, I updated the recipe to include tylose powder, this prevents the stickiness and it is now perfect to roll out.  Glycerin can be added to make it more pliable, but it is not necessary.  Most importantly, the recipe does not require gelatin, it’s already included in the marshmallow.

Marshmallow fondant is, of course, dairy-free (remember to use shortening for your hands), which is perfect for those who suffer from a dairy allergy. Warning… Making marshmallow fondant is a sticky, messy business.  You will also need to use some elbow grease.  Are you ready to learn how to make fondant and save some money doing so? Let’s go.

Recipe for Marshmallow Fondant

The recipe makes about four pounds of fondant, which is enough to cover two 8-inch round cakes.  Want to know how fondant you will need to cover your cake? Check out this chart from Wilton.  

16 ounces mini marshmallows (I like mini marshmallows because they are easier to melt)
1 teaspoon vanilla
2 lbs. powdered sugar (confectioners’ sugar)
¼ cup shortening
¼ cup of water
2 tbsp glycerin (optional)
1 tsp tylose powder also called CMC powder

Directions for making Marshmallow Fondant

• Spray a microwavable bowl with cooking spray. Then add the mini marshmallows, this prevents them from sticking to the bowl. This step is optional, however, it makes it easier to scrape out of the bowl.
• Melt the marshmallows for 30 seconds at a time until the marshmallows are fully melted.
•  Slowly add the water and vanilla to the melted marshmallows.  If you desire to color your fondant, now is a good time to add edible gel colors.  It is much easier to do it this way.  Otherwise, you can color it later on.
• Mix the melted marshmallows, water, and vanilla until it is smooth.  Make sure you work out all the lumps.
• Then add powdered sugar one cup at a time, but reserve a cup. A word of caution do not dump the entire batch of powdered sugar.  It will take forever to knead.  At this point, the fondant will be very sticky. Just keep adding powdered sugar and continue to knead.
• Thoroughly rub your hands with butter or shortening, then add the remaining cup of powdered sugar to a board, and kneading until the fondant is smooth and pliable.  This should not take long at all but it depends on the amount of fondant you are making.  This is where you will need some elbow grease.
• Roll the fondant into a ball.  Before covering the fondant in plastic wrap add some shortening to the plastic wrap. It is more like slathering the plastic with the shortening.  Make sure you get all the area that’s going to touch the fondant.
• Finally, wrap the fondant with the plastic. Then place the fondant in a ziplock bag and store in the refrigerator.

Coloring Marshmallow Fondant

It is best to color marshmallow fondant at the beginning stage because it is much easier.  While coloring afterward is not impossible, it took a few minutes to knead in the color.  To put this in perspective it is about the same amount of time to color any other fondant (see more tips and tricks to color fondant).  As always red, black, brown, and blue are harder to achieve and it is probably best to use premade fondant to mix colors.  I was able to color my fondant pink with no problem.  The most important thing is to have fun. For more fondant tips and tricks see the ultimate fondant guide.

Covering the cake with Fondant

• Covering the cake with marshmallow fondant was a much better experience than with the rolled buttercream fondant.  I did not have to use lots of powdered sugar or hold it carefully to cover the cake.
• It was much easier and more pliable.  While I have not tested in heat or moisture marshmallow fondant is great for covering cakes.
• To test out the fondant I used it to make a baby shower cake.
  

My thoughts on Marshmallow Fondant

• I LOVE IT… It was very easy to work with and it very pliable.  When compared to rolled buttercream fondant, marshmallow fondant is a much better option.
• After the fondant was stored in the refrigerator it became very firm, however, it did not take a long time to come together.
• Store marshmallow fondant in the refrigerator for up to two months.
• I was able to color with no problem at all.
• Seriously I did not notice any difference from the fondant I normally use.
• The best part, it is much cheaper to make marshmallow fondant, which comes out to about $1 per pound.  On the other hand, store-bought fondant can cost between $5 and $6 per pound or my favorite Satin Ice fondant can cost between $4.70 to $7 per pound.  Such a huge difference in price right?

What about you? What fondant do you use?

Don’t forget to share and pin for later. As always happy caking.

Marshmallow Fondant Recipe

Easy Marshmallow fondant recipe that is pliable and ready to use.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 lbs

Ingredients

  

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Ingredients

• 16 ounces mini marshmallows I like mini marshmallows because they melt faster
• ¼ cup of water
• 1 teaspoon vanilla
• 2 lbs. powdered sugar confectioners’ sugar
• ¼ cup shortening
• ¼ cup of water
• 2 tbsp glycerin optional
• 1 tsp tylose powder also called CMC powder

Instructions

 

• Directions
• Spray a microwavable bowl with cooking spray. Then add the mini marshmallows, this prevents it from sticking to the bowl. This step is optional, however, it makes it easier to scrape out of the bowl.
• Melt the marshmallows in 30-second intervals until the marshmallows are fully melted.
• Slowly add the water and vanilla to the melted marshmallows. If you desire to color your fondant, now is a good time to add edible gel colors. It is much easier to do it this way. Otherwise, you can color it later on.
• Mix the melted marshmallows, water, and vanilla until it is smooth. Make sure you work out all the lumps.
• Then, add powdered sugar mixed with tylose powder one cup at a time, but reserve a cup. A word of caution, do not dump the entire batch of powdered sugar. It will take forever to knead. At this point, the fondant will be very sticky. Just keep adding powdered sugar and continue to knead.
• Thoroughly rub your hands with butter or shortening, then add the remaining cup of powdered sugar to a board, and kneading until the fondant is smooth and pliable. This should not take long at all but it depends on the amount of fondant you are making. This is where you will need some elbow grease.
• Finally, wrap the fondant with the plastic. Then place the fondant in a ziplock bag and store in the refrigerator.

Keyword easy marshmallow fondant, marshmallow fondant

Tried this recipe?Let us know how it was!