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).






ScottCbus Says... 31 Mar 2015 , 5:37pm

This recipe soundswonderful! If you use a mixer, do you use the paddle or bread hook attachment? And at what speed setting for approximately how long? I've always made my fondant the traditional marshmallow, confectioners sugar, and water method, and my hands are usually sore  from the kneading by hand required.  I thank you for your sharing this recipe and can't wait to try it out !

connie9003 Says... 31 Mar 2015 , 5:42pm

1) what is tylose

2) IMO: I use the bread hook. Made by hand one time and decided it was my last. Lighbulb came on and used the mixer WOW. Just remember to crisco your hook  

Inga Says... 31 Mar 2015 , 6:23pm

Hi,just wounder if I can use somerhing els thwn glycerin.I can not get it over here.... 

I would love to try your recipe.

hvnsntngl Says... 31 Mar 2015 , 7:41pm

This sounds awesome.  I like the fact you referenced Cricut machine.  A few questions.  

1.  You say you store it in the you have to let it rest to room temperature after you take it out of the refrigerator?  If so, how long?

2.  How do you know it is no longer good enough to use?  You mentioned it stays for weeks...what allowed you to realize it doesn't stay longer?  

3.  Does it "sweat" after it has been sitting (like most fondants if you refrigerate)?

4.  With the Cricut do you get your fondant to "stick" to the mat?  I have been using Crisco...but not sure if that is correct.  I just know that when I try to use my Cricut machine, the fondant always seems to get torn.  Do you have a particular setting that works best with the Cricut machine and your recipe?

Thanks for the recipe...and I can't wait to hear your responses...because I want to try this one out!  (smile).

mackemma Says... 31 Mar 2015 , 9:15pm

If anybody has tried this, what was the taste of the fondant? Ie. The taste in comparison to water/marshmallow/icing sugar fondant? 


zanb11 Says... 31 Mar 2015 , 10:30pm

I have made tons of MMF...Inga- the original recipe I had was just the melted marshmallows, powdered sugar, and shortening, plus flavoring if desired, so just leaving out the glycerin should be fine.  Mackemma- in reference to the taste, it is MUCH better than traditional fondant.  People will actually eat it instead of peeling it off.  Hvnsntgl- yes, you do need to let it come to room temperature...not because you will mess it up, just because it will be too stiff to work. How long this takes will just depend.  If left in the fridge too long it tends to get gummy/sticky if sealed well...dried out if not sealed well.  Both will be obvious.  It will sweat if you take a cake covered with it out of a refrigerator and move into a warm or humid room.  Any solid covering will...its from condensation like you get on a glass of ice water.  How much depends on the conditions.  A little powdered sugar rubbed into the surface will help (assuming you've only covered, not decorated the cake).  Slow temperature changes will prevent sweating.  I have never used circuit...always decorated by hand/molds, so can't say how it well it works for that.

Without the tylose, it is definitely softer than standard a little harder to work with for intricate designs or pieces that need to stand on their own and "elephant skin" is sometimes a problem if you over-stretch some areas.  That being said, mess ups are very easy to fix if you are covering traditional buttercream- just peel off the cake, remove any crumbs, and re-knead. The components of buttercream are the same as what you used to make MMF (may need a little more powdered sugar if a lot of icing was left on fondant) .   

It is also very easy to make a chocolate version by adding in good quality cocoa powder...about a half a cup or so to taste/color you desire.  It tastes like a tootsie roll.  Just be sure to sift cocoa powder 

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