How to Make Marshmallow Fondant

It really is as easy to make marshmallow fondant as everybody says it is.


Mini marshmallow 10 1/2 Ounce
Water 1 Tablespoon
Shortening 1 Tablespoon (For greasing)
Powdered sugar 1 Pound , well sifted
Food color 1 Teaspoon (different color, as needed)



1. In a microwave safe bowl, place marshmallow and pop in microwave on HIGH for 30 seconds. Remove from oven and stir well. Repeat the process until completely melted, stirring after every 30 seconds.

2. Meanwhile, grease work surface with shortening and spread powdered sugar on top. Grease your spatula and hands with shortening.

3. Transfer the melted marshmallow in the center of the powdered sugar. Knead well with greased hands until the fondant is soft and pliable. Add more sugar or water to adjust the consistency as needed.

4. Divided the fondant and add food coloring if desired. Set aside.


5. Cut into shapes, decorate cupcakes, serve and enjoy!


Fondant should rest for a couple of hours before using but if desired you can use it right away.

Best if stored in the fridge for long periods but is room temperature stable for at least 5 days.

Recipe Summary

Difficulty Level: Medium
Servings: 25

Nutrition Facts

Serving size

Calories 110Calories from Fat

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 9 mg0.38%

Total Carbohydrates 28 g9.3%

Dietary Fiber %

Sugars 23 g

Protein %

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet