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Homemade Marshmallow Fondant

Homemade Marshmallow Fondant

Course: Dessert
Cuisine: American
Keyword: fondant, marshmallow fondant
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 cupcakes
Calories: 267kcal
Author: Laureen King
Homemade Marshmallow Fondant is easy to make and tastes so much better than store bought fondant.
Print Recipe


  • 16 ounces white marshmallows use a good quality brand
  • 4 tablespoons water
  • 16 ounces icing sugar
  • ¼ - ½ cup Crisco shortening
  • gel food colouring


  • Melt marshmallows and 4 tablespoons of water in a microwave for 30 seconds to 1 minute.
  • Stir ¾ of powdered sugar into the melted marshmallow mix.
  • Spread remaining powdered sugar on working surface, then dump the bowl of marshmallow mixture in the middle.
  • Grease your hands GENEROUSLY with Crisco
  • Start kneading like you would bread dough. It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing.
  • Add gel food coloring of your choice and continue to knead until color is well blended.
  • Roll fondant to ¼ inch thickness when ready to cover cake or cupcakes.
  • Fondant can be stored by coating it with a layer of Crisco shortening, wrap in plastic wrap and place in Ziploc bag. Store in refrigerator.


Calories: 267kcal | Carbohydrates: 68g | Sodium: 31mg | Sugar: 58g | Calcium: 1mg | Iron: 0.1mg