Tutorial: How to make Marshmallow Fondant (Two Ways!)
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  • 5.0 from 2 reviews Tutorial: How to make Marshmallow Fondant (Two Ways!) Print Prep time 20 mins Cook time 15 mins Total time 35 mins Author: Kacey Ingredients 1 bag (16 oz/454 g) bag of mini marshmallows ⅛ cup water
  • 2 lbs confectioners' sugar (will probably use less but always good to have extra!) Grease for your hands (butter or shortening will work here.) Food colouring if desired. Instructions Method 1: Kitchen Aid Mixer Create a double boiler by adding an inch of water to a small saucepan and placing it over medium-low heat. When the water is just at a simmer (but nothing crazy) place the bowl of your stand mixer on top of the pan and add the marshmallows and water. Stir occasionally until the marshmallows have melted into a smooth paste. Add food colouring now if you are making a large batch of one colour. Otherwise, leave as is. Place the bowl on your mixer and attach the dough hook. Add the confectioners' sugar in small amounts until a stiff ball appears. At this point, you will probably want to mix in anymore sugar by hand as it will be rough on your mixer (I suggest making this fondant in half batches if using the machine.) Knead until a pliable dough appears (you may not use all the sugar depending on the humidity in your house. If the dough feels stiff, you can add some more water or omit adding more sugar.) Method 2: Stove Top and Hand Place a large saucepan/frying pan over medium low heat. Add in the marshmallows and water, stirring occasionally until the mixture is smooth and paste like. On your countertop, pour out the bag of sugar and make a large well to pour the hot marshmallow into (make sure the well is big enough or it will overflow like mine did!) GREASE YOUR HANDS. You will be sorry if you do not! Then, working carefully, combine the marshmallow and sugar, kneading until a nice ball forms. This will take some time and you may not use all the sugar, but just keep working (and cursing at the stickiness!) The stickiness will eventually dissipate and you will just be kneading a nice dough (once again, excess sugar is alright and preferred!) For both methods, wrap the marshmallow fondant in plastic wrap (smaller batches are better.) I keep mine on the countertop but you can also place it in the fridge. When ready to work with, dust surface with some confectioners' sugar and knead dough to make pliable. If dough is really tough, microwave in SMALL increments, nothing more than 5 seconds max. 3.4.3177



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