Marshmallow Rolled Fondant
Prep time
Total time
Marshmallow fondant is quick and easy to make with just a few easy to find ingredients. It is a close approximation; both texture and taste, to classic rolled fondant. This fondant recipe makes 3 pounds. Marshmallow fondant is delicious and sweet like classic fondant and has a distinct marshmallow taste. Marshmallow fondant is not pure white, but instead is more of an soft oyster shell white.
Recipe type: Dessert | Rolled Fondant
  • 16 ounces white mini-marshmallows
  • 2 tablespoons water
  • About 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
  • 1 teaspoon oil flavoring or extract (optional)
For Kneading:
  • Vegetable shortening
  • Additional confectioner’s (powdered) sugar
For Rolling:
  • 2 to 4 tablespoons confectioner’s (powdered) sugar
  • 2 to 4 tablespoons cornstarch
  • Mixture of both powdered sugar and cornstarch
  1. Place the marshmallows and water in a large microwaveable bowl. Heat on full power for 30 seconds and then stir the mixture with a rubber spatula or wooden spoon. Heat and stir every 30 seconds until the marshmallows are melted, about 2 minutes total. Remove the bowl from the microwave and stir in flavoring if desired. Tip: Marshmallow fondant has a marshmallow taste and doesn’t need additional flavorings. However, you may still want to enhance the flavor of the fondant by adding flavoring such as vanilla or almond extract.
  2. Add about 4 cups of the sifted powdered sugar to the melted marshmallows and stir until thoroughly mixed. Add another 3 cups of sifted powdered sugar to the marshmallows and stir to incorporate as much of the powdered sugar as possible.
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 2 months at room temperature if it is wrapped tightly.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
  1. Roll the fondant with a rolling pin on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat. Lightly dust the work surface with powdered sugar or cornstarch or a mixture of both. When rolling the fondant, be sure to lift and turn the fondant frequently to make sure the fondant is not sticking to the rolling surface. As you lift and move the fondant you will want to frequently redust the work surface with more powdered sugar or cornstarch to ensure the fondant doesn’t stick. Once you start rolling don’t flip the fondant over.
  2. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant ¼ inch thick for covering cakes as it will be easiest to handle.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.
Recipe Notes
Method: Stovetop and By Hand Yield: 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips

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