Marshmallow Fondant

4.6
(1,260)
1,032 Reviews
1,478 Photos

This marshmallow fondant is easy to make, great on cakes and cookies, and tastes delicious. Leftovers will keep in a tightly sealed container for a few weeks.

Submitted by Kiele Briscoe
Updated on January 14, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Marshmallow Fondant on a wooden surface next to a rolling pin
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Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
8 hrs
Total Time:
8 hrs 35 mins
Servings:
10
Yield:
2 1/4 pounds
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Ingredients

Original recipe (1X) yields 10 servings

  • ¼ cup butter, or as needed for kneading

  • 1 (16 ounce) package miniature marshmallows

  • ¼ cup water

  • 1 teaspoon vanilla extract

  • 2 pounds confectioners' sugar, divided

Directions

  1. Gather all ingredients.

    Marshmallow Fondant ingredients in glass bowls on a counter

    Dotdash Meredith Food Studios

  2. Place butter in a shallow bowl and set aside until needed for kneading.

  3. Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.

    Mini marshmallows and sugar in a stand mixer

    Dotdash Meredith Food Studios

  4. Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.

    Melted marshmallow in a stand mixer

    Dotdash Meredith Food Studios

  5. Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.

    Stand mixer mixing marshmallow mixture with powdered sugar, next to powdered sugar in a glass bowl

    Dotdash Meredith Food Studios

  6. Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.

    Hands kneading Marshmallow Fondant on a counter

    Dotdash Meredith Food Studios

  7. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.

    Marshmallow Fondant ball wrapped in plastic wrap

    Dotdash Meredith Food Studios

  8. To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

    Marshmallow Fondant on a wooden surface next to a rolling pin

    Dotdash Meredith Food Studios
1,515 home cooks made it!

Nutrition Facts (per serving)

555 Calories
5g Fat
127g Carbs
Nutrition Facts
Servings Per Recipe 10
Calories 555
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 90mg 4%
Total Carbohydrate 127g 46%
Total Sugars 115g
Calcium 3mg 0%
Potassium 4mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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