If you’ve ever wanted fondant that tastes like something you actually want to eat and still behaves like the stuff professionals use, this marshmallow fondant is your new best friend. It’s soft, pliable, and forgiving — perfect for covering cakes, making simple decorations, or teaching little hands how to shape cute toppers. Best of all, it comes together with pantry ingredients and a microwave or stovetop, so you can skip the mystery chemicals and enjoy something that honestly tastes like marshmallow—and a little vanilla.

My husband is the appointed “fondant critic” in our house, a title he accepts with suspicious seriousness. He’ll cut a tiny slice from a cake and announce whether it’s “too sweet” or “just right,” then offer a thumbs-up if it tastes like the real thing. Our kids love picking the colors and pressing out shapes on the counter—there’s something silly and therapeutic about flour-dusted countertops, rolling pins, and tiny cookie-cutter animals. This recipe became a staple after our daughter’s third birthday: I made a wobbly three-tier covered in hand-cut stars, and everyone actually commented on how good the fondant tasted. That was the moment I stopped buying pre-made fondant and started keeping marshmallows in my baking cupboard at all times.

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Why You’ll Love This Easy Marshmallow Fondant Recipe for Perfect Cake Decorating

– It tastes better than boxed fondant — sweet, buttery, and not chalky, so you won’t be embarrassed to offer a slice.
– It’s forgiving and elastic, which makes rolling, smoothing, and shaping much easier for beginners.
– Uses a short ingredient list you can find at any grocery store: marshmallows, powdered sugar, a little liquid fat, and vanilla.
– Quick to make — you can have usable fondant in under 20 minutes if you’re organized.
– Easy to color with gel or paste food colorings without thinning the texture.

Behind the Recipe

I learned early that the trick to marshmallow fondant isn’t secrecy—it’s technique. Overheating marshmallows makes them grainy and hopelessly sticky; underheating and you’re fighting clumps of sugar. The key moments are watching the marshmallows melt until glossy and stopping before they scorch, then working in powdered sugar gradually so you can judge texture. Don’t skip greasing your surface and tools lightly with shortening; it prevents sticking without leaving a greasy taste. And when you add color, gel or paste concentrates are the way to go — liquid color can collapse the fondant’s structure if you use too much.

★Top Reader Reviews

This marshmallow fondant recipe was surprisingly easy to make—I was skeptical that homemade fondant could actually taste good, but this one is soft, sweet, and way better than store-bought. The only tricky part was kneading in enough powdered sugar to get the right texture, but once I got the hang of it, the fondant rolled out beautifully for my cake.

– Aubrey

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Buy good-quality confectioners’ (powdered) sugar — it should be super fine for a smooth fondant finish; sift if you see lumps.
– Sweeteners: Use plain white marshmallows for the cleanest flavor and texture; mini marshmallows melt fastest, but large ones work fine if chopped.
– Fats & Oils: Vegetable shortening (not butter) is best for greasing your surface and hands because it won’t melt at room temperature and keeps the fondant workable.
– Flavor Boosts (vanilla/zest): Pure vanilla extract is worth it here — a little lifts the marshmallow sweetness into something more balanced.
– Specialty Item: Gel or paste food coloring gives vibrant hues without adding liquid, so invest in at least a couple of colors if you plan to tint fondant often.

Prep Ahead Ideas

– Measure and sift the powdered sugar the day before and store it in an airtight container to avoid clumps when you mix.
– Melt the marshmallows and fold in the first portion of sugar, then cover tightly and refrigerate for a few hours; finish kneading and adjusting sugar the next day.
– Pre-grease your work surface and rolling pin with a thin layer of shortening and keep them in a sealed bag so they’re ready to use.
– Tint small balls of fondant in advance, wrap each tightly in plastic wrap, and store in an airtight container to save time the day you assemble the cake.

Time-Saving Tricks

– Microwave marshmallows in short bursts (15–20 seconds) and stir between bursts to prevent scorching, or melt gently over a double boiler for better temperature control.
– Use a stand mixer with a paddle or a silicone spatula to combine initially, then switch to hands for kneading — it’s faster and less sticky.
– Keep a clean bench scraper and disposable gloves handy; gloves speed up kneading and keep hands tidy.
– Pre-sift powdered sugar into a large bowl so you can add it in batches without stopping to re-sift.

Common Mistakes

– Overheating marshmallows: I once left them in the microwave too long and ended up with burnt bits and a gritty fondant — melt slowly and stop when glossy and smooth.
– Adding too much liquid coloring: Liquid dye makes fondant sticky and soft; use gel colors and add tiny amounts until you reach the shade you want.
– Not enough powdered sugar: The fondant will be too sticky to handle; rescue it by gradually kneading in more powdered sugar or chilling briefly before kneading more.
– Working in a cold kitchen: Fondant gets stiff and cracks if it’s too cold; warm your hands and knead gently to bring it back to pliable.

What to Serve It With

– Classic frosted layer cakes — smooth a thin crumb coat under the fondant for the best finish.
– Cupcakes: use fondant toppers for birthdays, holidays, or themed parties.
– Cake pops and sugar cookies: small fondant decorations add polish and texture.
– Miniature figures and 3D decorations for celebration cakes.

✔Tips & Mistakes

– When rolling, dust with just enough powdered sugar to prevent sticking; too much makes the fondant dusty and harder to smooth. If it tears while draping, press a small patch of extra fondant over the tear and smooth gently with a bit of shortening.
– If fondant becomes dry and cracks, warm it slightly in your hands and add a dab of shortening while kneading to restore elasticity.
– For very large cakes, roll fondant slightly thicker than you would for small cakes to avoid tearing under its own weight.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

– Vegan/vegetarian option: Use vegan marshmallows (made without gelatin) to make the fondant suitable for vegetarians and many vegans; texture may be slightly different, so add powdered sugar slowly.
– Flavor swaps: Add a bit of almond or lemon extract instead of vanilla for subtle flavor variation, but use sparingly — extracts are concentrated.
– Color tips: For pastel shades, knead in a tiny amount of gel color; for deep hues, tint a larger neutral batch and add a small amount to white fondant.
– If you don’t have shortening, a neutral-flavored vegetable oil can be used sparingly for greasing, but it may make the fondant softer at room temperature.

Frequently Asked Questions

Is this fondant gluten-free?

Often yes — marshmallows and powdered sugar are typically gluten-free, but always check the labels for cross-contamination or additives. Use certified gluten-free marshmallows to be sure.

Can I make this vegan or vegetarian?

Yes. Substitute vegan marshmallows (gelatin-free) and use the same method; texture can be slightly different but still very usable for decorating.

How do I store leftover fondant?

Wrap it tightly in plastic wrap, then place in an airtight container; store at room temperature for short-term use, or refrigerate for longer storage, bringing it back to room temperature and kneading before use.

My fondant is sticky — how do I fix it?

Work in more sifted powdered sugar little by little, or knead in a small amount of shortening to reduce stickiness. Chilling briefly can also help firm it up before more kneading.

Can I color this fondant with regular liquid food coloring?

You can, but liquid color can make fondant too soft. Gel or paste food colors are recommended because they provide intense color with minimal added moisture.

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