Step-by-Step Tutorial for Making Homemade Marshmallow Fondant


So… you want to learn how to make homemade marshmallow fondant? This is a very easy recipe. I love it because it uses a few simple ingredients and the results are wonderful, not to mention that it saves me a lot of money.

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Before we get started……there are a few things you should be aware of.

  • The recipe below is for a single batch of fondant but you can double it if necessary.
  • Making homemade fondant is messy. I have been making my own fondant since I began my business and I always end up with powdered sugar everywhere. While looking at the pictures, keep in mind my kitchen doesn’t always look like this.
  • Regardless of the mess, homemade fondant is well worth it! If you are working with a limited budget you will find homemade will save you lots of money.  I can make a 3 pound batch for around $3. I personally prefer the homemade marshmallow fondant but there are other options. Check out these fondant colors by Satin Ice.
  • I highly recommend making marshmallow fondant at least a day before you need to use it. If you try to use it the same day, it will be too soft, tear easily, and may stretch too much.
  • I believe a good kitchen scale is a must. You can use it to weigh out your marshmallows and powdered sugar. It can also be helpful in weighing out the amount of fondant to use for your project. It’s a great investment for less than $30.



  • 1 pound of mini marshmallows. I use the Great Value brand from Walmart and they work great. I have tried other brands and find this works best for me.
  • 2 tablespoons water
  • All-Vegetable Shortening, enough for greasing hands and work surface.  If you are brand picky, by all means get what your happy with. I have just found that I get excellent results with Great Value brand and it saves me money.
  • 7-8 cups powdered sugar (roughly 2 pounds) I have used both the Walmart and K-Mart brands and both work well. I do not recommend using the Dollar store brands as they tend to be too clumpy.
  • 1/2 teaspoon lemon extract
  • microwave
  • large microwave safe bowl
  • wooden spoon
  • silicone mat or well-greased surface

So…this is what I do!

Step 1:      Using my digital scale I measure 1 pound of mini marshmallows and place them in microwave safe bowl.


Step 2:     Pour 2 tablespoons of water over marshmallows. Stir to dampen marshmallows then microwave for 1 minute.


Step 3 Stir and microwave for an additional minute. Stir until smooth and creamy. If marshmallows are not completely melted, microwave for additional 30 seconds. Stir again. Be cautious as marshmallow cream will be HOT!
Step 4: Add flavoring. I personally prefer using lemon. My customers love the subtle lemon flavor. I have also used strawberry, raspberry, and vanilla. Just make sure to use a clear flavoring or it can affect the color of your fondant.
This is also the step where you would add gel food color if you plan on coloring the entire batch. It is much easier to color now than trying to knead it into fondant later.
Step 5: Now that the marshmallows are melted and the flavoring (and color if adding) is in, it’s time to add the sugar. I usually add about a 1/4 of the bag at a time to the marshmallows. Stir well then add another 1/4 of a bag. Stir between each addition. The last 1/4 of the bag I reserve to pour out onto my silicone mat (or you can use counter top or table top if you don’t have mat).


Step 6: After adding your 3/4 of the powdered sugar STIR, STIR, STIR!! Mix in the sugar as best as you can with a wooden spoon. This won’t be easy as the mixture should now be getting thick and heavy.

Step 7: By now your marshmallows should be cool enough to touch, if not, keep stirring until you can. Once you can safely touch the mixture and you’ve stirred as much as possible, it’s time to dig in and get messy! Pour the remaining 1/4 bag of powdered sugar onto your mat. Grease your hands and work surface generously with the vegetable shortening.


Step 8: Pour the marshmallow mixture onto the powdered sugar that is on your mat. Begin kneading in the powdered sugar.

Note:  It is not necessary to knead in all the remaining sugar. The more you make this recipe the more you will know when it feel right and you can stop kneading in the sugar. I usually have about 1/4 to 1/2 cup of sugar left over.


Step 9:   Knead the ball until it is completely smooth.  This shouldn’t take more than a couple of minutes.


Step 10: Smooth it into a ball and try to get all the seams in one spot. Rub a thin coat of vegetable shortening over the ball. This will help keep it from drying out during storage.


Step 11: Wrap tightly in clear plastic wrap. You can double wrap. I also place mine in a Ziploc bag after wrapping in plastic wrap.


Step 12: Let It REST! I try to make fondant early in the week that way I need it for my cake decorating its ready.

Step 13: When your ready to use it, unwrap it, knead it, and roll it out or use it for whatever decorating purpose you have. If it is a little to hard at first, place in microwave for no more than 10 seconds then knead again. BE EXTRA CAREFUL!! Sometimes it can get hot spots in the center and you don’t want to get burned!!

I hope you enjoy using this recipe.

If you have questions please don’t hesitate to ask in the comments.


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