White Chocolate-Marshmallow Rolled Fondant
Prep time
Total time
White chocolate gives this rolled fondant a creamy taste and tones down the taste of the marshmallows. The biggest problem with this fondant is not eating it all before it gets onto the cake. This fondant makes about 3 pounds, 9 ounces of sweet and decadent rolled fondant with a soft oyster shell white color. This fondant was used in my Ribbons & Curls Cake.
Recipe type: Dessert | Rolled Fondant | Chocolate
  • 12 ounces (about 2 cups) white chocolate
  • 16 ounces white mini-marshmallows
  • 2 tablespoons water
  • 3 tablespoons light corn syrup
  • 2 teaspoons clear vanilla oil flavoring or vanilla extract
  • About 8 cups (2 pounds) sifted confectioner’s (powdered) sugar
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. In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. 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 the corn syrup and vanilla.
  3. Add about 4 cups of the sifted powdered sugar to the marshmallow mixture and stir until thoroughly mixed.
  4. Add the melted white chocolate to the marshmallow mixture and stir until well blended. Add another 3 cups of sifted powdered sugar 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, 9 Ounces Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips, Chocolate Types

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Recipe by at https://thebakingpan.com/recipes/chocolate/white-chocolate-marshmallow-rolled-fondant/