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Take two 250g (8.82 ounces) packets of marshmallows and split into white and pink. So you end up with 250g (8.82 ounces) white marshmallows (eat the pink ones or use in hot chocolate).
Add one tablespoon of water and microwave on high for 30 seconds, stir, repeat until melted.
Mix in 450g (15.87 ounces) of pure icing sugar.
Tip onto bench and kneed until smooth. Double wrap in plastic wrap to store.
You can also make your own fondant without marshmallows – click for fondant recipe
And here is a review of 8 fondants including marshmallow fondant – click for review
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More by Ann Reardon:
About ann
Hi I am Ann, How to Cook That is my cake, chocolate & dessert recipe blog featuring recipe videos from my cooking channel on youtube. I have a degree in nutrition and food science and a post grad in dietetics. I have worked as a consultant, community and public health dietitian and then gave that up to work as a youth pastor. I am married to the most wonderful husband in the world and we now have three great boys.
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Hi Ann,
How long does this fondant last once made?
Also, does it have the same texture as the original fondant?
Thanks in advance.
Mary
Hi Mary, It has a very high sugar content so if it is double or triple wrapped in plastic – to stop it drying out – it should last a few weeks. It does not however have preservatives in it that the commercial ones do so if you hands or bench are not absolutely clean when kneading it you may allow things into it that could cause it to go mouldy if left for that long. If you look at the fondant review post here http://www.howtocookthat.net/public_html/the-great-fondant-review-which-fondant-is-best/ you can see a comparison of this with normal home made fondant and commercial ones.
Hi Anne, at what point do you add the colour into the fondant.
Hi sonny, I usually do it after the fondant is made see this post…http://www.howtocookthat.net/public_html/sugar-paste-fondant-cake-decorations/
But if you want only one colour fondant you can add it to your liquid before you mix it all together.
Hi Ann,
can I melt this fondant to dip Petit Fours in it? I usually use a glaze with powdered sugar and egg white base, but it tends to be sticky and does not become very hard.
Thanks in advance
Kaya
Hiya, this may seem like a silly question but why cant you use the pink marshmallows? Also can food colouring be added to this to make it other colours?
Thanks Sam
PS, i have been reading this blog all day and love the way its all so easy to understand- cant wait to get in the kitchen!
Hi Sam, you can use the pink marshmallow if you want pink fondant. Yes you can colour it other colors for more info on colouring fondant see this post: http://www.howtocookthat.net/public_html/sugar-paste-fondant-cake-decorations/
I was told to wrap and refrigerate the marshmallow version over night —is that necessary to help it set better or worse with condensation. Also when you roll out do your use cornstarch or shortening underneath?
Hi Cristin, refrigerating it makes it set up firmer because of the gelatin in it. I like to make it to a good working consistency at room temp so I can use it straight away. If it is too sticky you can just add more icing sugar. I use either icing sugar or corn starch when i am rolling out fondant.
Hello from Istanbul
can i also melt the marshmallows via Bain-marie?
Hi Nilgun Guloz, yes you can.
Hi!! Just wondering, when you say add 1tbsp of water to marshmallows and then microwave for 30sec, repeat til melted, do you mean add a tbsp of water each time before you microwave? Hope that makes sense! Am absolutely loving your website! Where abouts in Australia are you based? Thanks
Hi Laura, yes that makes sense, Just the one lot of water at the beginning. The reason you do it in 30 sec burst is to allow you to stir, otherwise you get hot spots that will burn.
Hello and thank you for the recipes. I’d like to try making the minecraft cake; can the marshmallow fondant be used to make this? Also, in Maine, we can get granulated sugar or confectioner’s sugar. Is pure icing sugar finely ground granulated sugar or is it finely ground granulated sugar plus a small amount of starch (cornstarch, for example).
Thank you -
Anne
Hi Anne,
Yes you can use marshmallow fondant for the cake, there is a review of different fondants here ( http://www.howtocookthat.net/public_html/the-great-fondant-review-which-fondant-is-best/ ) Pure icing sugar is finely ground sugar with no added starch or anything else, the only ingredient is sugar.
Hi,
I’ve tried this recipe and my family loves it, but there is one problem that I’m facing. The dough seems to ripe while I’m trying to spread it on a cake or even while kneading. What can I do to prevent this from happening?
Thank you,
Ghada
Hi Ghada, What did you mean by ‘ripe’? Do you mean it starts to dry or set? This type of icing should be thick enough to roll out and place over a cake just like normal fondant and then it dries out if left exposed to the air. If you look at this post you can see a review of different fondants http://www.howtocookthat.net/public_html/the-great-fondant-review-which-fondant-is-best/
Hi Ann, thank you for your reply and time. What I meant was that the dough tears apart. This happens sometimes while kneading the fondant and while spreading it out. How can this be prevented?
Hi Ghada, Firstly check it is not too dry, try adding a little more water. So you can see what it should look like see the fondant review videos on this page
: http://www.howtocookthat.net/public_html/the-great-fondant-review-which-fondant-is-best/ Most commercial fondants have additives to make the dough more pliable. You can try adding some glycerin.
hi! can i use any kind of marshmallows? like marshmallows in the candy section of groceries?
& can i use powdered food color? thnx!
Hi sugartooth, yes you can use any but if they are coloured the colour will obviously be in your fondant. Yes you can use powdered colour.
hi! love your site. i have a very small cupcake business. and i like to find new ways to make my cupcakes awesome. my question is, does this taste good? i hate the taste of regular fondant, but the styling you can do with it is amazing. Will this taste as good as it looks?
Hi emily, this tastes super sweet much like any fondant does but it has that marshmallowy flavour to it. You can always make plain fondant – recipe here ( http://www.howtocookthat.net/public_html/recipe-for-home-made-fondant-sugar-paste/ ) and then buy
clear
flavourings like peppermint, vanilla or even butter. The problem with plain fondant is that it is super sweet but lacks any flavor, so it is a bit like eating a lolly without the flavourings. Or you can make modelling chocolate using white chocolate and use that for this purpose but it will be more expensive.
hi im new to making cakes and i would love to try this as not everyone in my family likes the original fondant but I’m struggling with the pure icing sugar part.. is that just finely ground castor sugar? theres also an icing sugar called fondant icing sugar in my local asda (brand name silver spoon) would that be any good? thank you. ps love the site!
Hi lucille, pure icing sugar is really finely ground sugar and nothing else. the silver spoon icing sugar is icing sugar plus glucose powder you would need to follow the directions on their packet to make that one. Another option to try is the marshmallow fondant recipe http://www.howtocookthat.net/public_html/marshmallow-fondant-recipe-for-cake-decorating/
Hey Ann!!
I Love baking and was stoked when i found this awesome website!!
Anyways,I made marshmallow fondant but i found really sticky even when i kept adding icing sugar? Also it was super hard to clean of bowls and stuff like it turned rock hard,but everyone in the family loved it!.I just wanna find an easier way to clean up ect and it also kinda deteriorated over night when i put it in the fridge Dx!! please help! thank you hope u reply :]
Hi Steph, To clean the bowls just fill with hot water and leave to soak, it will dissolve off. It is a very sticky process to make, keep kneading it, as it cools the gelatin from teh marshmallows should help make it less sticky. Didi you double wrap before putting in the fridge? (what happened when it deteriorated?)