marshmallow recipe

Marshmallow fondant

This marshmallow fondant recipe makes a delicious and easy moldable dessert topper.

marshmallow fondant recipe

If you are looking for a dessert topper that is easy to mold and tastes good, you must try this recipe. These cake flower toppers are made out of this homemade marshmallow fondant recipe. This fondant is easy to work with, holds its shape, and tastes like a freshly made marshmallow.

Mixing soft marshmallow cream with vegetable shortening, and confectioner sugar will make a fondant. Temperature is key and cooking the sugar for the marshmallow cream to 240 degrees F. creates a workable fondant that will hold its shape.

marshmallow recipe

If you don’t want to try making homemade marshmallow cream use store-bought marshmallows. Although, I did a test recipe using mini marshmallows and found that it had a different texture, was difficult to work with, and didn’t hold its shape.

Why make homemade marshmallow cream?

Store-bought marshmallows have a few additives to preserve freshness that interfere with the texture of the finished fondant. Making fresh marshmallows that are cooked to the right temperature will make a fondant that tastes fresh, delicious, and will hold its shape as a decoration.

This recipe for marshmallow cream starts with the same recipe for homemade marshmallows. Once the marshmallow cream is whipped it can be set to make marshmallows.

what do you need for marshmallow fondant?

  • Plain gelatin
  • water
  • granulated sugar
  • corn syrup
  • vanilla extract (or flavor of choice)
  • salt
  • confectioners sugar
  • vegetable shortening

How to make homemade marshmallow fondant

You start by prepping some gelatin, cooking a sugar mixture to 240 degrees F., then whisking the cooked marshmallow with gelatin. To finish as a fondant you will add confectioners sugar and vegetable shortening to the cream resulting in a deliciously edible fondant.

  • Step 1. Gather all of the ingredients.
  • Step 2. Add 1/4 cup of the water to the gelatin and let it set.
  • Step 3. Cook the sugar, corn syrup, and 1/4 cup water as directed until it reaches 240 degrees F.
  • Step 4. Add the gelatin mixture, vanilla, and salt to a mixer bowl and begin whisking on low. Slowly pour the cooked sugar into the mixer bowl with the gelatin, mixer, and salt, and continue to mix on low.
  • Step 5. Once all of the cooked sugar has been added turn the mixer on high and let it whip up the sugar for 12 minutes. This will make marshmallow.
  • Step 6. Place the soft marshmallow into a large bowl, and add the vegetable shortening, and confectioners sugar 1/2 cup at a time.
  • Step 7. Mix the dough adding more confectioner sugar as needed until it can form a pliable ball and isn’t sticky.
  • Step 8. Begin to shape and roll out into desired shapes, adding food coloring if needed.
  • Step 9. Top your dessert.

How to store fondant

Any unused fondant must be stored in an airtight container or it will harden. It can remain in an airtight container for up to a couple of weeks. If you roll out fondant for a cake or cut the fondant into shapes, place them in an airtight container to place on the dessert until you are ready to present the dessert or serve. This will keep the fondant soft and prevent it from hardening.

How long will this fondant last?

Storing fondant at room temperature will allow it to keep for a couple of weeks. If it is kept refrigerated while airtight it may last longer. If you keep it chilled in the refrigerator, let it sit out and bring it to room temperature before working with it.

Can you freeze marshmallow fondant?

Yes, it will need to thaw it completely and bring it to room temperature before working with it. If sealed airtight marshmallow fondant can last frozen for up to a few months.

Can you use store-bought marshmallows instead of making them homemade?

Yes, although the fondant will not come out the same.

marshmallow fondant recipe

Marshmallow Fondant

Print Recipe
A marshmallow fondant recipe using homemade marshmallow cream with a few simple ingredients that makes a delicious and moldable fondant.
Prep Time:10 minutes
Cook Time:15 minutes
Cooked sugar whisking time:12 minutes
Total Time:1 hour


  • 1/2 cup water divided
  • 2 packets plain gelatin or 1 1/2 tbsp plain gelatin powder
  • 1 tbsp vanilla
  • 2 cups granulated sugar
  • 3/4 cup corn syrup
  • 2-3 cups cofectioners sugar
  • 1/2 cup vegetable shortening


  • Place gelatin and 1/4 cup of water in a larger mixer bowl and let sit.
  • In a small saucepan with a candy thermometer attached to the side, add 1/4 cup water, 2 cups granulated sugar, and corn syrup
  • Turn the burner to medium low heat and slowly cook the sugar mixture until it reaches 240 degrees F. This may take 15minutes.
  • Once the mixture reaches 240 degrees F., remove the pan form heat and let cool for about one minute.
  • Add vanilla and salt to the mixer bowl with the gelatin.
  • Turn the mixer to a low speed and slowly pour the cooked sugar into the gelatin mix while on low speed. Keep the poured sugar at a low speed with a thin pencil size pour.
  • Once all the sugar is added to the bowl, increase the speed to medium high and beat for 12 minutes.
  • At this point you should have marshmallow cream in the mixer bowl. Pour the marshmallow cream into a large bowl and add the confectioners sugar, water, and vegetabel oil.
  • Mix all the ingredients until you have a smooth workable dough. You may need to add more confectioners sugar if the fondant is sticky.
  • Place the fondant on a surface brished with confectioners sugar and roll out or form into shapes.
  • If storing for later, wrap in plastic or a freezer bag and store the fondant in an airtight container for up to a week.
Course: Dessert
Servings: 1 Batch

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating