Making tasty fondant is incredibly simple (though occasionally sticky) with this recipe for marshmallow fondant. Use it on cookies or cakes, or just give it to your kids to play with. For a few weeks, leftovers will keep in a container that is well sealed.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 10 |
| Yield: | 2 1/4 pounds fondant |
Ingredients
- ¼ cup butter
- 1 (16 ounce) package miniature marshmallows
- ¼ cup water
- 1 teaspoon vanilla extract
- 2 pounds confectioners’ sugar, divided
Instructions
- Place butter in a shallow bowl and set aside.
- Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
- Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth. Slowly beat in confectioners’ sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners’ sugar for kneading. The dough will be very stiff.
- Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners’ sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
- Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
- To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners’ sugar.
Reviews
16oz marshmallow to 2lbs of confectioners sugar is not enough. It took me almost 4 lbs of sugar to get it to the proper consistency. It tastes good but this is a bad recipe it’s incorrect.
I love this recipe! You couldn’t go wrong with having a video of how to make it. The fondant came out very smooth and tasty! I did add a twp of almond extract and some without. Tasted great and easy to work with. I didn’t even have to have it out very long before using. Thank you!
Easy and awesome! Might be a bit of an upper body workout if you don’t have a Kitchen Aid. Second time using fondant. This soft and pliable fondant rolled out very easily. Paste coloring worked better than the liquid. Had to add more powdered sugar to the red parts because the drops made it sticky. Made a batch of white, then kneaded in colors as I went. Not sure if this would dry and stiffen for flowers though. I did not chill it.
It worked awesome! Just don’t skip chilling it. 😀 Thank you!
It was way too sweet—-and we didn’t even put all the sugar it called for. It got as hard as a rock overnight.
So far so good! Made it no time at all! If you are afraid to get your hands dirty I recommend you buy it lol, or at the very least use a pasrty hook. You will have to kneed it though! It tastes good! It is chilling right now. The only I changed was I used Crisco instead of butter on my hands! Will update tomorrow if any issues but judging by how it has come out so far, this is a hit. Texture is great! As long as it rolls out we are good. I am going to try adding color next time too!
Nice fondant, tastes good and can usually create anything 3D.
Followed the recipe exactly as it says. The flavor and texture turned out great for my first time making fondant! The only regret I have is that the mixture was so sticky it broke my electric mixer attachments! 🙂
This marshmallow fondant is easy to work with, looks beautiful with its off-white color and tastes superior to traditional fondant. I will make it again. Paula Akbari.
Quick and simple recipe. Tastes yummy.
Easy and tasted way better than store bought!
Made this exactly as recommended. Very easy to make and although my mixer quit working in the middle of making this, I finished it beating the mix by hand. It turned out great!
It is very easy to make and works perfectly. I tried it for Easter and used fruit flavored marshmallows it was great!
I subbed in vegetable shortening instead of butter. I’ve also made this on the “dough” setting on my breadmaker. I used shortening to grease the pan and paddles but it really does make the process a lot easier.
SO easy and tastes WAY better than pre-made fondant.
would not work. Followed recipe exactly. Ended up a sticky sticky mess that did not taste good.
I had a lot of difficulty making this fondant. I’m a first timer to fondant and really didn’t expect. It was super sticky and hard to remove from any sort of surface even with the use of the butter. It was also really hard to work with if it got too warm. Don’t recommend if your a first timer and don’t really know what your doing!
I added creme bouquet, extra vanillla, and butter flavoring. Tastes good. Have to refrigerate between filling fondant molds
Only change was one teaspoon vanilla and a half teaspoon salt. Took colors well and the red and black remained vibrant. Easy to work with and will definitely make again.
Easy and much cheaper than store bought
It’s really easy to follow and I used it right away, no refrigeration. The taste is so much better than regular fondant!