This is the easiest fondant recipe I’ve ever used. The fondant has an elastic-like quality, which makes stretching without tearing very easy. The marshmallow flavor is a favorite, especially with the kids.

Ingredients

  • *1-16oz. bag mini marshmallows
  • 2 Tbsp. water – more if necessary
  • 2 lbs. powdered sugar
  • 1/4 c. shortening
  • *NOTE: If you can’t find a 16 oz. bag, you can reduce your sugar by approx. 1/4

Instructions

    Combine marshmallows and water. Microwave on high approx. 45 seconds. Mix well. If marshmallows aren’t completely melted, return to microwave for 15 seconds. Mix well.
    Heavily grease your rolling mat with shortening. Pour powdered sugar on mat and make a well in the center. Pour marshmallow mixture into well.
    Heavily grease your hands and work mixture together. Be careful — marshmallow mixture may be hot.
    Knead fondant until smooth – greasing hands as necessary.
    Wrap fondant in plastic wrap and store in an airtight container up to 2 weeks.
    If fondant is stiff when ready for use, microwave at 10 second intervals until pliable.

Comments

sandrakakelady Says... 24 Feb 2011 , 9:21pm

Try this to make it easier grease your mixing bowl, and and your dough hook, melt your Marshmallows, put 2/3 sugar in the mixing bowl, pour in your marshmallow, add a little. More sugar on top, insert your hook and mix until a soft. Ball. Take off mixer and knead till blended. Grease the ball and put away.

This will keep your hands from burning. . Then g .

DyanJ Says... 24 Feb 2011 , 9:41pm

Can't wait to try this, my son LOVES marshmallows and thinks it's cool to add color to the frosting. Thanks for the recipe and the tip with the kneading hook!

MissRenaeP Says... 24 Feb 2011 , 10:41pm

This fondant is out of this world. The taste is great and it is easy to work with. I love it.

KDSteach Says... 25 Feb 2011 , 5:44am

A great way to make this better is add a little "Princess Cake and Cookie" flavor and lemon juice. You must cover your hands completely with Crisco to really be able to knead it smooth.

TerriLynn Says... 25 Feb 2011 , 10:09am

Hey, KDSteach -- how much Princess flavor and lemon juice should be added? Does it just depend on taste? Thanks for the tip. I have some Princess flavor at home and have never used it.

KathieB Says... 25 Feb 2011 , 10:44am

Sorry but I am new, what is princess flavor and where do you buy it? I am in South Florida. Thank you!

Bcake3 Says... 25 Feb 2011 , 2:22pm

Thanks for the recipe! I'm going to make it today! Does anyone know how much it make? Going to make a 3D football helmet cake for the first time for my husband and fathers b-day! Want to know if it will cover it? Using 2 9in. Rounds and a soccer ball pan! Thank you!

Bcake3 Says... 25 Feb 2011 , 3:40pm

I made it but it is tearing as I need it what do I do?

msdaisey Says... 25 Feb 2011 , 10:54pm

when mine was tearing to begin with I added more powdered sugar, and rolled out on top of Crisco on cabinet. The recipe for the fondant will make twice as much as you buy in the packages in the store.

Galma Says... 26 Feb 2011 , 7:11am

Hi have been looking for a MM fondant recipe. Thanks. I will definately try it for my Easter cakes.

KendrasCakes1 Says... 26 Feb 2011 , 9:25am

I use this same recipe, for myself I found that if you put it in the fridge over night and set it out about an hour before using it, It works a lot better (I put a little corn starch on the counter before I roll it out).

kpsquared Says... 26 Feb 2011 , 10:07am

Can anyone tell me what "Princess Cake and Cookie Flavor" is? Thank you.

Darthburn Says... 26 Feb 2011 , 10:08am

This is the only fondant I have ever made and used. People either love it, or hate it for eating (it's usually the texture they don't like). I make it by hand... all my kitchen aide ever does is wind it up on itself no matter how much grease. I can make a full batch by hand in 10 minutes now. Tips: If it's all one color fondant, mix your color in the melted marshmallows before adding sugar. Let the marshmallows cool a bit before adding it to sugar, or sometimes the heat will make little sugar lumps. Grease the bowl you heat the MM in, to clean fill with water and let it set about 5 minutes.

Also, I don't use any water or grease in my fondant. Over greasing it will make it nasty, and the water just causes a mess (sticky). It'll come out just fine with MM and sugar.

HTH anyone, I encourage you to try it!

Darthburn Says... 26 Feb 2011 , 10:13am

If it's tearing, you add just a bit of Crisco shortening.... make a ball out of the fondant, lightly coat the outside of the ball... just enough to make a shiny sheen. Work it ALL in before adding more. Too much Crisco makes it a greasy nasty mess. I recommend not using Crisco unless you absolutely need too.

Princess Cake Flavor has a light, nutty taste, accented with overtones of citrus and rich vanilla. You can look it up on the internet and buy it as a flavoring to add.

redbeard23 Says... 26 Feb 2011 , 11:43am

I like to add butter flavoring to make it an almost buttercream-flavored fondant

granmapeaches Says... 26 Feb 2011 , 12:06pm

i have a cannon pixma m480 printer do they have edible ink and paper that can be used with my printer and where can i purchase edible images with the designer logos like whats o purses like coach -loui v chanel booney and bourke any stencils anything

Eisskween Says... 26 Feb 2011 , 9:31pm

Princess Cake and Cookie flavor is also known as "Princess Emulsion." It would be available at a bakery supply store or online.

REDKANDY Says... 27 Feb 2011 , 6:01pm

CAN YOU MAKE FONDANT SHAPED RIBBONS AND FLOWERS FOR DECORATION ON THE CAKE? ANYONE TRIED THAT YET?

hollys_hobby Says... 28 Feb 2011 , 12:19pm

REDKANDY, all I ever use is marshmallow fondant. You can look at my pics, the majority of my decorations are just fondant, I hate gumpaste! I don't use very much crisco, only a small amount on my hands. I never manage to get all of the powdered sugar worked in, it depends on the humidity of the day, but usually have at least a cup or 2 left. I do a pull test, you want it to break away while still just a little stretchy. I also wrap mine tightly in plastic wrap and let sit on the counter overnight, I never refrigerate as it makes it quite hard. THe key when ready to use is to KNEAD until soft and stretchy, you will find that MMF cracks and breaks apart quite easy at first, just keep kneading and it will get very nice and smooth.

kimmi1963 Says... 28 Feb 2011 , 5:08pm

Never really made fondant before. The recipe says good for two weeks in an air tight container. Anyway to keep it in the refrigerator or freezer maybe to make it last longer. Thanks for any answers I get.

Crazboutcakes Says... 28 Feb 2011 , 7:23pm

I have used this MMF for my last few cakes and just love it. I use my KA mixer to get it started and than knead in the rest of PS, I have flavored it with orange, lemon, and vanilla extrat and love the way it tastes... almost like a marshmellow peep :) soooo good.

SusieV Says... 1 Mar 2011 , 3:31pm

Thank you for sharing, I can't wait to try!

bakecakes Says... 3 Mar 2011 , 7:59am

wow sounds great. I will definately try it out.

bakecakes Says... 3 Mar 2011 , 8:01am

just to clear things our the 1/4 cup of shortening is just to grease where u will knead the marshamallow and sugars.. Right?

Shananascakes Says... 3 Mar 2011 , 6:32pm

Yes the Crisco is just used to grease your work area? I usually put a thin coat of crisco on it before wrapping in plastic. This is the only fondant I have used although I am a beginner still trying to figure out why mine always turns out to dry and sticks even though I use the crisco.

burrholes Says... 4 Mar 2011 , 2:36am

Hi, what is Crisco?

Pinky572 Says... 6 Mar 2011 , 11:24am

burrholes: Crisco is a brand of vegetable shortening

Mamabob1 Says... 6 Mar 2011 , 9:37pm

I used this recipe and I must say I LOVED IT. It was simple to make, tasted great much better than store bought and made twice as much at about the fourth of the price. I made a 60th wedding anniversary cake for my Great Aunt and Uncle, who never had a wedding cake at all, and they LOVED it. His first comment was " Oh my this tastes like marshmallows. Can I have more?" It held up very well and I found no problems with it tearing, actually found it easer to roll thiner than regular fondant. I will make this from now own but I will try to add flavoring and less water next time just to take down the marshmallow taste just a bit. Thank you so much for posting.

Marinette Says... 8 Mar 2011 , 6:30am

I love this recipe...I add 2 tsp of flavor..orange or lemon...OMG so good!

psiloveunicorns Says... 13 Mar 2011 , 3:18pm

After reading all of the positive feed back I'm not sure I will make anything else!!!

am_dover Says... 20 Mar 2011 , 4:05pm

has anyone tried making the fondant with the pink strawberry flavored marshmallows? I am in Canada, and we don't have them here, I am making a princess cake in May and would make a trip across the border to get some. Do they still taste as good?

Ronychic Says... 20 Mar 2011 , 8:32pm

Hi!! A friend of mine suggested this recipe and she told me it’s easier to work with than gum paste. I have been using gum paste in making edible flowers as cake decorations. I want to try it now after reading all the positive reviews. =) I want to ask how long does the finish product lasts? Because I want to make the edible flowers like a month in advance… Thanks! =)

Nonni2004 Says... 21 Mar 2011 , 3:15pm

I made it for my daughter's wedding cake. I made it coconut flavored. She had a key lime flavored cake, pineapple cream cheese filling and coconut flavored fondant. It was delicious and was very very easy to roll out after kneading until soft and fluffy. It cost ¼ of what store bought does. I was able to cover a 4 tier, triple layer cake for about $15. I love it.

Reenie73 Says... 22 Mar 2011 , 4:13am

I use this recipe all the time and I love it. Instead of using the microwave to melt my marshmallows though, I use a double boiler on the stove. It takes a little longer, but the marshmallow doesn't get as hot so you can work with it immediately and it also doesn't overcook the mixture. I actually do keep it in the fridge until I'm ready to use it and just warm it up in the microwave 10 seconds at a time. It's a great recipe!

heavenlyhostess Says... 22 Mar 2011 , 6:52am

what is the best way to color MMF?

Tor1985 Says... 22 Mar 2011 , 4:08pm

if your colouring the fondant a solid colour mix your food gel colour in once your masrmallows are melted. If your making mulitply colours, break your fondant into appropriate size balls and colour using food gels. I like to roll my fondant out and flatten a bit and use a tooth picks to apply the colour. Work the colour in until incorporated. HTH

benjiesluv Says... 23 Mar 2011 , 11:37am

Do you have to have a fondant roller and a mat to use fondant or can you simply use any greased surface and a rolling pin? Very new to making cakes and haven't used fondant at all yet.

PG1201 Says... 24 Mar 2011 , 8:13am

I made MMF for the first time and it came out great! Benjiesluv - You can use any greased surface. I greased my counter top, prior to kneading and it turned out great!. Good luck!

Pa10ma Says... 24 Mar 2011 , 6:28pm

OMG..I can't wait to try it, I have only used store brands, the ones that taste ok tend to tear and the other just taste aweful. I can't wait to try this, I am making a shopaholic cake in a couple of weeks and am going to use this to cover one cake and create some items on to put on top.

Rudd Says... 29 Mar 2011 , 1:38pm

I've used the pink strawberry flavored marshmallows before to make pink fondant & they worked just fine. Added a bit of strawberry flavoring instead of water for an extra flavor kick....everyone loved it.

Cute_lil_bean Says... 1 Apr 2011 , 5:58am

Sorry if this is a stupid question but 2lbs of powdered sugar yields how many cups?

Cute_lil_bean Says... 1 Apr 2011 , 6:05am

Based on my research, it should be around 4 cups. Does that sound about right?

Brandysbiz Says... 1 Apr 2011 , 4:29pm

I have always run away from fondant because of the taste, but I am going to try this and see how it works. Thanks for all the tips and positive reviews. I will let you all know how it turns out. BTW, I have been decorating cakes since I was about 9 (my mom taught me) and I just found this website and I love it!

benjiesluv Says... 1 Apr 2011 , 8:01pm

when do you add your flavorings? Can you add them after the fondant is all made or should it be added into the marshmallows? Also, how much? Can I use vanilla extract instead of water to mix in w/ marshmallows? I've made a batch and it's super easy to make, but I don't care for the flavor and am hoping I can add a small amt. of flavoring to my already made batch. Any info would be helpful.

Brandysbiz Says... 2 Apr 2011 , 6:19am

OMG! that was sooooo easy to make and it taste good. Nobody is gonna be peeling off this fondant! Thank you so much for posting this recipe!

loloarant Says... 4 Apr 2011 , 4:12pm

Have ya''l tried chocolate mashmallow fondant? I wonder if I use a unsweeten chocolate how it would taste and would it change the texture? Hasanybody tried it?

Tracey5507 Says... 9 Apr 2011 , 3:02pm

This was so easy and tastes great. The only difficult part to me was getting the marshmellows out of the bowl after being microwaved (I even coated the bowl with shortening). I was wondering if you could use the marshmellow creme rather than melting the bagged marshmellows? Has anyone tried this? Is the MM creme and the marshmellows the same?

Flower80 Says... 26 Apr 2011 , 11:43am

This sounds sooo easy to make. I think I will try it next time i make a cake. :) Thanks .

Christine1219 Says... 27 Apr 2011 , 8:37am

Has anyone used MARSHMALLOW FLUFF? How would I melt the marshmallows WITHOUT a MICROWAVE?

kdmoffett Says... 27 Apr 2011 , 10:51am

To melt the marshmallows without a microwave, you would just put it on the stove on low. You have to stir constantly, but it will work. As far as marshmallow fluff, I doubt it will work.

carolcaleb Says... 28 Apr 2011 , 3:25pm

Hi. First time here. This is the fondant I prepare for my cakes. I make it by hand because I have broken 2 mixers...But, at the beggining could be a mess but then, when you work it is awesome. I use water but you can add flavor like almond, butter or even vanilla. I melt the marshmellows in microwave 30 seconds three times (90 seconds) but interrupted to see how are they doing. I put shortening in my hands and start working. When the fondant is almost together, showing lumps, I cut a piece and work it well until lumps are all gone. Then put all together. I save it in my kitchen cabinet away from light and temperature. Never put it in fridge. I prepare it 2 days before decorating the cake. If is too much hard to handle can put it in the microwave some seconds but not too much because then the fondant will crack and won't work at all. Good luck.

carolcaleb Says... 28 Apr 2011 , 6:33pm

If the fondant is white or warm colors I use cornstarch over the table I'm working the fondant. Residues can be removed with a cosmetic brush. If you are using dark colors is recomended to use shortening so colors won't fade. I don't use a fondant roller. Mines is from Walmart, a wood one. It will leave traces on your fondant but I used sandpaper, a soft one, and polished the roller so is soft and don't leave traces. It is more cost efective that buying a fondant roller because it will cost over $35.00.

tiffanyscakes1 Says... 7 May 2011 , 6:50pm

Awesome! So easy to make and such a yummy taste compared to the store bought stuff. One kicker though- definitely can't Be used for anything needing real structure or tool definition. Yummy for covering and flat designs, though. :-)

roche31 Says... 8 May 2011 , 9:06am

hi, i'm very new to this fondant making and i'm definitely going to try this recipe. But I hope you could help me getting started by sharing with me links about marshmallow fondant making, molding and decorating for beginners. everytime i see those wonderful designs, esp. the cartoon figures which my son loves, i wonder how you guys are able to do it ...and IF i'll be able to do it too. thanks a lot!

Guzi Says... 15 May 2011 , 7:11pm

WHAT HAPPENS WHEN YOU CUT THE CAKE?? IT SHOULD BE EASY TO CUT ? WILL THE KNIFE SLIDE SOFTLY? MINE WAS A LITTLE TOO HARD TO CUT NOT BECAUSE OF THE THICKNESS BUT BECVAUSE IT WAS TOO GOOEY, WHY?.

bebesma Says... 17 May 2011 , 6:19am

Thanks so much for this recipe! I made 3 batches for cakes this past weekend and it was just perfect. I varied the flavors a bit with different extracts and it was tasty and very easy to work with. This is definitely the go-to MMF recipe for me!

tri74 Says... 29 Jun 2011 , 10:43am

How much does this recipe yield?

yakey Says... 18 Jul 2011 , 11:26am

I really like this recipe, but there are times that it just does not come out right. It might be I live in the south and it is just down right hot and humid. It has been coming out really sticky and breaking real easy. I have found that if you have "the mat" from Sweet Wise, Inc, it is so much easier to work with and correct any problems you might have. If you don't have one, buy it!!!!

sweetcheeksbaker Says... 9 Aug 2011 , 6:44pm

I love this recipe! I have used it several times and love it every time. I've read many sites and they say to use a dense cake when covering with fondant for best results. What does that mean?? Should I be modifying a standard yellow or chocolare cake recipe somehow to make sure it doesn't collapse under the weight of the fondant? I have always used poundcake to be sure it wouldn't fall but would like to venture out. Has anyone else ever heard this? What kind of cakes are all of you using? Thanks for the help!

cher19 Says... 28 Sep 2011 , 12:28pm

The first time I tasted fondant I couldnt imagine putting something so nasty on cakes. I found this recipe.. it tastes like a big soft marshmallow and I had so much fun making it that I went to the store, that night, to got the ingredients to make more. Its so easy and comes out perfect for me everytime. I can't imagine using anything else. I always get wonderful compliments on the taste and texture. I do add a little pure vanilla extract, or sometimes to if the request is to have less sweet) I will add Pure almond extract ( I add that to my buttercream also)

heatherangel26 Says... 4 Oct 2011 , 9:35am

Thank you for sharing this recipe. I used to for sugar cookies for my dad's birthday and it was great. Going to use it for my daughter's birthday cake this weekend. This tastes so much better than regular fondant and it's so easy to make. I will never use regular fondant again.

Megzz Says... 10 Jan 2012 , 3:22am

Since I'm from South Africa,Shortening is unavailible,can I use Butter instead?and the conversion from two pounds to kilograms is 0.90718474 kg,how accurate does that have to be? thanks :)

gwendy1202 Says... 10 Mar 2012 , 4:09pm

Does anyone know how much fondant this will yield in pounds?

carmeninrez Says... 12 Apr 2012 , 4:35pm

Darthbum: what can I do to avoid the sugar lumbs?

carmeninrez Says... 12 Apr 2012 , 4:50pm

What can I do to avoid the sugar lumps? No lumbs (sorry) Also, How soon can i use the marshmallow fondant?

CreativeCaking Says... 25 Apr 2012 , 10:55am

am_dover - I used the strawberry marshmallows for this recipe and it turned out just fine <3 My daughter loved it! I ended up having to make more, because she ate so much BEFORE I got it on the cake! :)

CreativeCaking Says... 25 Apr 2012 , 10:58am

sweetcheeksbaker - I use this fondant on standard cake mix cakes AND scratch recipes with NO problems. If you are going to stack layers, use dowels for support of the upper layers. But as far as the cake recipe, I have never had one collapse under the weight of fondant :)

banana22 Says... 25 Apr 2012 , 1:33pm

This may have already been answered not sure though :-) When rolling the fondant out to put on the cake how do you keep it from really sticking to the mat? I powder and grease my surface and it still sticks. Am I not putting enough in the fondant when kneading?

vipskreations Says... 4 May 2012 , 4:29am

hi, jus made this fondant infact my first attempt at making or using fondant....loved it, it tasted delicious not like the other fondants i have tasted outside....one more thing instead added little lime juice too, it cut the sweetness....its yummy

mamabutton Says... 31 Jul 2012 , 9:47pm

This is the first fondant recipe that's worked for me. Not sure why as it's very similar to the others. So happy to find this; it's like working for over $30 an hour, since I can make a batch in 20 minutes and the same amount of store bought icky-tasting fondant would cost me about $10 on sale with a coupon.

Sweet_Chely Says... 1 Aug 2012 , 3:12pm

Do i have to use it Right away on cake ? Or can i use it For the next day to put on cake ? For this recipe How much dose it make For One cake only ?

907cakealicious Says... 1 Aug 2012 , 11:33pm

Is this worth making? i mean financially and time wise is it beneficial to make it or just buy it?

RanaeC Says... 29 Aug 2012 , 9:48pm

I use a very similar recipe. The only difference is that mine calls for 1 tsp. of popcorn salt and 1 tbsp. of glycerin. It tastes wonderful and is so easy to work with. I also add a little butter flavoring, about 1 1/2 tsp. My children love it so much that they want to eat the figures I make with it. You just have to make sure you use popcorn salt or it will be grainy.


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