Marshmallow Fondant

3 minutes
August 2, 2021
Carole Jones
Here is my first wedding cake. I had so much fun making it, but I was extremely nervous. I had nightmares about it. Honest.
Marshmallow Fondant
Of course, having done my first, I learned a lot and will turn out an even better one next time around. It was so fun working with the fondant and I felt like a kid playing with Play-Dough.

Marshmallow FondantI was a bit concerned when the fondant first looked like the blob pictured above, but after some kneading and additional powdered sugar, it turned into a beautiful smooth dough.
Marshmallow FondantI don’t like to eat fondant. I peel it off and enjoy the buttercream underneath. I did prefer the flavor of this fondant though to other conventional fondant recipes I have tried. Not to mention, it was so easy to throw together. Now rolling it out to cover a cake as big as this one was quite an upper body work-out.

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Marshmallow Fondant

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  • 1 lb bag of miniature marshmallows
  • 4 Tb water
  • 1 tsp vanilla (clear vanilla if you want white fondant)
  • 2 lbs powdered sugar
  • 1/4 C soft butter


  1. In a large microwave safe bowl, heat marshmallows for about 1 1/2 minutes on high until they are just beginning to melt. Mix them together. Add the water and vanilla. Mix again.
  2. Add about half of the powdered sugar and mix well. Don’t worry about clumps of sugar, they will knead out later. Continue to add sugar until you can no longer mix it with a wooden spoon.
  3. Generously grease your counter with butter and butter your hands. Dump out the mixture onto the counter. Knead in the remaining powdered sugar until you have a soft and smooth dough. You can use it immediately, but it is helpful wrap in plastic wrap and refrigerate it until it firms up a bit. Let it come to room temperature before using.
  • Author: Carole


  • Calories: 3675
  • Sugar: 675g
  • Sodium: 369mg
  • Fat: 46g
  • Saturated Fat: 29g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 817g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 122mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


13 years ago

Ooh! So pretty! I am so proud of you!

13 years ago

Bravo for your fist wedding cake. The bow topper turned out really nicely.

DIY Wedding Cake - My Kitchen Escapades
9 years ago

[…] you can.  Allow the frosting to harden up on the outside before applying the fondant. I used my recipe for marshmallow fondant to cover the cake because I find it easier to work with and better tasting than the store bought […]

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