How to Make Marshmallow Fondant

How to make fondant

The Spruce / Diana Chistruga

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 1/2 lbs. Fondant (24 servings)

Did you know it's easy to make your own fondant at home? Not only is it fast and simple, but homemade marshmallow fondant actually tastes better than most store-bought brands. The secret ingredient is mini marshmallows―they give the homemade fondant a wonderfully sweet, light vanilla flavor.

You can use marshmallow fondant as you would regular fondant. It's perfect to cover cakes, form shapes, and make candy. Many people find it easier to work with because it stretches well, doesn't rip, and retains a smooth texture. Be warned that it tends to get sticky in moist environments or humid weather, so it doesn’t hold up as well as regular fondant when placed over frosted cakes and refrigerated for days.

This recipe yields 1 1/2 pounds of fondant and can easily be halved or doubled. If you're wondering how much fondant you need to cover your cake, use a conversion chart.


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  • 1 pound powdered sugar (about 4 cups, plus extra for dusting)
  • 8 ounces miniature marshmallows (4 cups, not packed)
  • 2 tablespoons water
  • Optional: food coloring
  • Optional: flavored extracts

Steps to Make It

  1. Gather the ingredients. Dust your counter or a large cutting board with powdered sugar.

    Ingredients for fondant
    The Spruce / Diana Chistruga
  2. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

    Marshmallows in bowl
    The Spruce / Diana Chistruga 
  3. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

    Stir marshmallows
    The Spruce / Diana Chistruga
  4. If you want colored or flavored fondant, add several drops of food coloring or extracts at this point and stir until incorporated. When you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer below for instructions.

  5. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

    Mix marshmallows
    The Spruce / Diana Chistruga
  6. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet―this is normal.

    Scrape marshmallow mixture off
  7. Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smooths out and loses its stickiness.

    Hand knead fondant
    The Spruce / Diana Chistruga
  8. Add more sugar if necessary, but stop adding sugar once it is smooth―too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later.

    Fondant in ball
    The Spruce / Diana Chistruga
  9. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc.

    Blue food coloring
    The Spruce / Diana Chistruga 
  10. Fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

    Fold disc
    The Spruce / Diana Chistruga
  11. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center.

    Begin to knead the ball
    The Spruce / Diana Chistruga
  12. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored.

    Fondant multicolored
    The Spruce / Diana Chistruga


  • When substituting regular marshmallows for mini marshmallows, use weight (not volume) measurements.
  • To melt marshmallows on the stovetop, use a double boiler. Place the marshmallows and water in the top bowl over boiling water, stirring until almost melted. Remove from the heat and continue with the recipe.
  • Dust your hands with powdered sugar before kneading to help keep the fondant from sticking. As you work with it, you may need to use a little more if the fondant becomes sticky.
  • Use plastic gloves when adding color to your fondant so you don't accidentally dye your hands in the process.
  • Wrap fondant well in cling wrap for storage. In a sealed container, it can be stored in a cool room or the refrigerator for up to two months. Knead it until supple before use.