Marshmallow Fondant Recipe
Recipe type: Marshmallow Fondant, dessert, baking
  • 4 cups miniature marshmallows (or half of a 16-ounce bag)
  • 4 cups icing sugar, extra for dusting
  • 2 tbsp water
  • Food colouring and or flavoured extracts
  1. Microwave your marshmallows and the water in a large bowl on high for 1 minute, or until the marshmallows are puff.
  2. Using a rubber spatula stir the marshmallows until they are smooth. If some marshmallows are not melted, return to the microwave for about 30 seconds. Add any food colouring or flavouring into the melted marshmallows at this point, if you prefer, and stir until uniform in colour. Keep in mind, adding these now will make your while batch one colour and/or flavour.
  3. Stir in the icing sugar until it is almost impossible to stir anymore.
  4. Dust your counter/working area with extra icing sugar before scraping the marshmallow mixture out onto the area. The mixture will still be sticky so ddust your hands with icing sugar and start kneading the mixture just like you would any other dough. A word of advice, you will need to add more icing sugar so the fondant becomes no longer too sticky to work with, a smooth consistency but if you add too much sugar you will make it too stiff.
  5. At this point, you can section off the batch into smaller amounts where you can knead in different flavours or food colourings; if you choose to do this, knead the colour in until it is uniform/even. After you have your ball(or different balls of colour), you can then roll it out onto a dusted surface until it is thin enough not to break when lifting before covering cakes or cut out shapes, created flowers or whatever you want to do with it. Tip: The fondant tended to stick to my granite counter so after rolling it out for a bit, I would peel it off, dust the counter again and keep rolling. Once the fondant is a smooth ball, it is ready to be used. Wrap any extra fondant up in cling wrap for later use; it can be stored in a cool dry place for 2-3 months. You may need to work the dough after it sits; if it's too sticky, work in a little icing sugar or if it's too stiff, try microwaving it for a few seconds at a time before kneading it. If it's still too stiff, you can add a little bit of water and kneading it in.
It takes a little time to get the right consistency but overall I was very impressed at how easy this fondant was to make, it not only tastes great, it stores well for months to come.
Recipe by This Lil Piglet at