An easier way to make marshmallow fondant which doesn’t require the use of the microwave

Easy Marshmallow Fondant


  • 1 16oz tub of Marshmallow fluff
  • 6-8 cups of confectioners sugar
  • 2 tsp of flavoring of your choice
  • paste colors (Optional)


    Empty contents of marshmallow fluff in large bowl. add flavoring and stir with spoon. If you desire to color the fondat add your desired color at this stage. Then add confectioners sugar two cups at a time and mix with spoon until no longer sticky, then place on large pastry board or mat lightly rubbed with vegetable shortening and knead until smooth and pliable. Roll out to desired size for covering cake.

  1. Note: The finished fondant is bright white in color due to the marshmallow fluff, which is whiter than marshmallows
  2. To Store: wrap in plastic wrap then place in zip loc bag

    0 grams of fat
    40 calories per serving


mpkegley Says... 8 Jan 2010 , 8:50am

Can you use marshmallow creme for this? I can't find marshmallow fluff in my area.

Boofycakes Says... 28 Jan 2010 , 6:28pm

mpkegley, Marshmallow creme and fluff are the same thing. Fluff is just a name brand of marshmallow creme.

I just made this for the first time today. It took a while to make, and it made a sticky mess, but once it all came together it looks good. using some shortening on my hands definitely helped make a difference. I haven't covered my cake yet, I'm doing that tomorrow.

Boofycakes Says... 29 Jan 2010 , 12:03pm

Ok, I made this recipe just like it says, and I had a terrible time today covering my cake. It was wayyyy too soft. I had to use generous amounts of vegetable shortening to keep it from sticking to my hands and to my silicone mat. Once I rolled it out, I had a hard time moving it to cover my cake. At first I was excited, I thought it was a success until I turned the cake around and saw that the whole one side had torn and rolled off the side of my cake. *groan*

Has anyone had success with this recipe? Any tips? I was really looking forward to using it since my family hates the taste of fondant, and I won't make the regular marshmallow fondant because it has gelatin in it and I don't eat gelatin. Please please please let me know if you have any ideas. THANKS! :)

MalibuBakinBarbie Says... 14 Mar 2010 , 6:43pm

Hi Boofycakes ~ Wow, I'm sorry to hear you had such a hard time with this recipe. I made it twice and had no problems. I don't have much experience with fondant recipes, so I'm not sure how to help you, especially since I don't have anything to compare it to. I used it for my SIL's baby shower cake and most everyone ate it. Some who were unfamiliar with fondant asked about it and said they liked it. Anyway, I hope someone else sees your post and can give you some tips for the next time you make it.

sulia Says... 19 Mar 2010 , 10:19pm

hi there boofycakes i think i may have the solution... do not continue adding more icing sugar to the entire mass of the MMF (after you've created a ball ready for kneading) - i found that this made very little difference to the stickiness and softness of the MMF (and added to the frustration!!) anyway, what you need to do is place some icing sugar in a large bowl and then shred your ball of MMF into small pieces and drop into the sugar. you will now have several small but drier pieces of MMF - i found this was a better way to incorporate more icing sugar. all you have to do then is gather up the pieces and form into a ball again - you will find you will get a much stiffer MMF ball. Hope this helps and good luck sulia

Lindakay Says... 27 Apr 2010 , 6:48pm

I haven't tried this yet but can you mix it with the dough hook on you kithenaid?

wilgon1 Says... 24 Jul 2010 , 5:40pm

How much sugar do I have to use if I use only 7 oz of MMF which is what I found in the grocery.

wilgon1 Says... 31 Jul 2010 , 6:51pm

How much MMF do I need to cover a 9 X 13 x 3 cake with this recipe

wilgon1 Says... 8 Aug 2010 , 4:24pm

Thank you for this receipe Its better than melting the marshmellow, it was easy and it came out great. I only used 6 cups of sugar instead of 8 cups and I kneed it until the right consistency was ok to handle. Will use it again.

GinaDeckard Says... 19 Aug 2010 , 8:45pm

I used the marshmallow creme, added powder sugar until it could take no more (made it into a ball), put it in the refrigerator overnight and it looked right. As soon as my warm hands touch the 'fondant' it came apart and became super sticky. What am I doing wrong?

thea0810 Says... 29 Sep 2010 , 9:01am

mine came out soooo goood!!! thank you for this super easy recipe. i and my family loved it!

Norani Says... 17 Apr 2011 , 11:10am

anyone tried this with ricemellow creme?

Soph_1979 Says... 25 Mar 2012 , 6:24pm

This is a wonderful recipe. It was the first time I made my own fondant and I was a bit worried about it would turn out BUT it was very simple. Thank you so much for sharing :)

dawnviolet Says... 18 Jun 2012 , 9:16am

Gina, do not refrigerate your fondant. moisture is the enemy of sugar. Leave it out over night on the counter.

dawnviolet Says... 18 Jun 2012 , 9:18am

I'm attempting to use this for a wedding cake this weekend. Making a test batch today but i really hope it works! It's a great option for vegetarians who don't eat gelatin

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