Cake Central › Recipes › Deb Millers Vanilla Marshmallow Fondant

Deb Miller's Vanilla Marshmallow Fondant

By debm1

About This Recipe:

This is my recipe for Vanilla Marshmallow Fondant. It's very smooth to work with, drapes beautifully, and tastes somewhat like candy corn. I've been asked for the recipe, so I figured I'd finally write it down and share it. It's color is a perfect match to my homemade butter cream. It is not a bright white...more an ivory. It has more ingredients than many recipes, might take a little longer to make, but it is worth it. Enjoy! ….This recipe makes about 3 lb. 13 oz. fondant. Recipe Doubles well.





  • 1/3 cup - Crisco (shortening)
  • 16 oz. - mini marshmallows
  •  2 TBLSP - water
  • 1/4 cup – salted butter
  • 1/2 tsp. - clear butter flavoring
  • 1 TBLSP - glycerin
  • 2 TBLSP - corn syrup
  • 1 1/2 tsp. - clear vanilla
  • Approx. 2 3/4 lb. Sifted 10X confectioners' sugar
  • 1 1/2 to 2 TBLSP Tylose IF DESIRED (OR as needed for your project)




If you plan to melt marshmallows, etc. in the microwave, use a large glass bowl. I use a large stainless steel bowl, and heat mine over a pot of hot water on the stove. The choice is yours. If you use the microwave, heat it in short spurts, and check and stir often.
Grease large bowl with the 1/3 cup shortening. Add the marshmallows, water, and butter (cut in pieces). Heat, stirring often, until it is smooth and melted through. Remove from heat, and stir in Butter Flavoring, Glycerin, Corn Syrup, and Vanilla.
Either lightly grease a mixer bowl with butter or shortening and pour the mixture into it, or continue by hand with the large bowl you already have:
Mix in half of the confectioners' sugar, and then knead in the rest. The final amount will vary, but it takes about 2 3/4 lb. of the confectioners' sugar.
Knead by hand until smooth. You will need to grease your hands and keep confectioners' sugar on your work surface. Knead in about 1 1/2 TBLSP Tylose if you need a strong end result for decorating (more or less, depending on how you want it to be). Less Tylose = softer fondant end result... more Tylose = stronger, more firm end result for molding or shaping things that need to stay harder and hold a shape, or for using in a Cricut machine).
Grease the outside of the fondant with a little shortening, wrap in plastic wrap, and put inside a sealed zip-lock bag. Leave out on the counter overnight. Ready to use the next day. Then refrigerate.
Refrigerates well, and stays nice for weeks (in the refrigerator).





Comments (8)

I haven't tried to make my marshmellow fondant here in Chicago, but when I was living in Puerto Rico (warm temperature) I used to make my fondant melting the marshmellows in the microwave (1 pound, the normal size marshmellow) and sprinkle over them 2 tbsp of water. I put them on the microwave for 30 seconds, then other 30 seconds and if they were puffed and stickly they were ready to work adding some vanilla and 2 pounds of powdered sugar, sniffed, and few by few. I worked the fondant on the kitchen counter with some starch until everything was smooth together, not sticky but not to hard.
I would like to make this fondant when I am in the Virgin Island which is very humid, do you think it will hold up and not melt?
I live in PA, in the USA. I have made this recipe in the summertime here, when it's in the 90s and high humidity. However, I try to stay in the air conditioning while working in the summer. Please let me know how you make out. Thanks!
Thank you for posting this, Deb. I am vegetarian. Do you think I could make this with marshmallow cream (which is made without gelatin) instead of marshmallows?
I would guess that marshmallow cream would not work without changing the recipe. However, if you find a way, please let me know.
I made the fondant for me work perfect I am living in Miami is very humid here.I love this recipe.Thanks for share.
glais64... I'm so glad you like it! It has worked perfectly every time I've made it... and I have made it many times. :)
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