All Occasion Cakes

The Secret to Making Perfect Fondant in Just 15 Minutes!

Fondant is also known as fondant icing, rolled fondant, ready-to-roll icing or sugar paste. It’s used to cover cakes for a smooth finish after it has been crumb coated with buttercream or ganache.

This easy fondant recipe has a delicious marshmallow flavor and is firm and elastic. It is also easy to roll out for covering your cake. And the best part is, it comes together in less than 15 minutes and requires only four ingredients. My secret ingredient makes all the difference! Read on to find out what it is! 

For a more traditional method, be sure to try my sugar paste recipe too.

Easy Fondant Recipe

Photos via Katrien’s Cakes

FREE Fondant Class for Beginners!

Basic Fondant Techniques Craftsy Class

Learn how to make flawless, fondant-covered cakes.Enroll FREE Now »

Easy fondant recipe

This recipe makes approximately 1 pound 14 ounces (840 g) of fondant. Double or triple the recipe to make more.

Ingredients for easy fondant recipe

Ingredients:

  • 4 cups (1 lb 2½ oz/520 g) confectioners’ (icing) sugar
  • 2 tbsp (30 ml) water or lemon juice
  • 3 1/2 cups (9 oz/250 g) marshmallows
  • 2/3 cup (2 3/4 oz/80 g) white baking chocolate or white candy melts, chopped
  • Food coloring (optional)

About the “secret” ingredient:

Using baking chocolate or candy melts in your marshmallow fondant makes it firmer, more elastic and easier to use. It prevents the fondant from drying out too quickly and looking like elephant skin. It also prevents the fondant from sagging on your cake.

Make well in centerStep 1:

Sift the confectioner’s (icing) sugar into a large bowl and make a well in the center.

Melt marshmallowsStep 2:

Pour the marshmallows and the water or lemon juice in a large microwave-safe bowl. Heat the mixture in a microwave oven at full power for 40 seconds. Stir the mixture well.

Stir marshmallows until smoothStep 3:

Place the mixture back into a microwave oven at full power, stirring at 30-second intervals or until all the marshmallows have melted, and the mixture is smooth.

Add chocolateStep 4:

Add the chopped chocolate to the warm melted marshmallows and stir until the chocolate is melted and no lumps are visible.

Optional food coloringStep 5:

Add optional food coloring if preferred, or knead the food coloring into the fondant at the end. Dip a toothpick into gel food coloring and add a small amount at a time, or use an eyedropper to drop food coloring into the mix. Blend until you have your desired color.

Tip: If you use colored candy melts, in your desired color, you will not have to add food coloring.

Pour melted marshmallow into wellStep 6:

Pour the marshmallow mixture into the well in the confectioner’s (icing) sugar.

Beat mixture with dough hooksStep 7:

Blend the marshmallow mixture into the confectioner’s (icing) sugar with a wooden spoon, spatula or an electric mixer fitted with dough hooks.

Knead fondantStep 8:

Mix until you have a sticky paste, and all of the confectioners’ (icing) sugar has been incorporated. (Be careful using your electric mixer as its motor could burn out if the fondant becomes too firm.)

If the paste becomes too firm nearing the end of mixing, knead the last bit of confectioners’ (icing) sugar into the marshmallow fondant with your hands.

Cover fondant with cling wrapStep 9:

Spray a large piece of cling wrap and a spatula with non-stick cooking spray and scrape the sticky fondant onto the plastic.

Wrap the fondant and place it in a ziplock bag: leave it to firm for a few hours or overnight.

Finished firm fondantStep 10:

The fondant will become firmer and drier after standing overnight. (If you want to use the fondant immediately, mix in more confectioners’ sugar until the fondant feels firm and dry.)

If your fondant feels too stiff after standing overnight, microwave on full power for 10-second intervals until it feels soft enough to roll out.

Step 11:

Knead in food coloring if the color is too light or if you have not added it before. Always knead the fondant well before rolling it out.

Cake covered with fondant

Author’s Tips:

  • Fondant will keep for 2 months at room temperature, for 4 months if refrigerated and for 6 months if frozen. Bring back to room temperature before use.
  • Use white marshmallows for an all-white fondant or use pink or colored marshmallows to match the color that you need for your cake or as a base color when making a dark colored fondant such as blue or black.
  • To enhance the taste and elasticity of shop-bought fondant, mix equal amounts of marshmallow fondant with shop-bought fondant.
  • To make an even firmer fondant: knead 15 ounces (420 g) of modeling chocolate into one recipe of marshmallow fondant.
  • It is preferable to use gel food coloring to color fondant as it does not affect the texture. If you only have liquid food coloring available, it will soften your fondant. Therefore add extra confectioners’ sugar or 1 tsp (5 ml) CMC powder, Tylose powder or gum tragacanth per one recipe marshmallow fondant to firm up the fondant.
  • Always keep fondant wrapped in cling wrap inside a zip-lock bag since it dries out quickly. You could also rub shortening (white vegetable fat/white margarine) over the surface before covering it.
  • If your fondant feels dry or feels very firm, mix an equal amount of shop-bought fondant into the marshmallow fondant. Alternatively, knead a few teaspoons of melted shortening (white vegetable fat) and/or glycerine and/or a few drops of cooled boiled water into the fondant to soften it and make it more elastic.

Adjusting the recipe:

It is easy to change the basic recipe by the following amounts for different-sized cakes:

Round Cake

Square Cake

Recipe Amount

6 inches (15 cm) 5 inches (12 cm) 3/4 – 1 (1 lb 14 oz/840 g)
7 inches (18 cm) 6 inches (15 cm) 1 (1 lb 14 oz/840 g)
8 inches (20 cm) 7 inches (18 cm) 1 1/4 (2 lb 5 1/4 oz/1.05 kg)
9 inches (22 cm) 8 inches (20 cm) 1 1/2 (2 lb 12 3/4 oz/1.26 kg)
10 inches (25 cm) 9 inches (22 cm) 1 3/4 (3 lb 4 1/4 oz/1.47 kg)
11 inches (28 cm) 10 inches (25 cm) 2 1/4 (4 lb 3 1/4 oz/1.89 kg)
12 inches (30 cm) 11 inches (28 cm) 2 1/2 (4 lb 10 3/4 oz/2.1 kg)
14 inches (35 cm) 12 inches (30 cm) 3 1/4 (6 lb 1 oz/2.73 kg)

*This is an approximate guide only; use more or less fondant according to your preference.

** For extended cake tiers, of 6 inches to 8 inches (15 cm to 20 cm) in height use 1 1/2 to 1 3/4 times the recommended amount of fondant.

FREE Fondant Class for Beginners!

Basic Fondant Techniques Craftsy Class

Learn how to make flawless, fondant-covered cakes.Enroll FREE Now »

87 Comments

ROFEEQOH

Thank you so much Katrien, this sounds yummy and super easy! Will definitely try it! You are absolutely amazing thank you for sharing! Xx

Reply
Katrien Van Zyl

Thank you for your kind comment Rofeeqoh! xx

Reply
Deborah

Thank you for sharing your recipe for fondant. I greatly appreciate your kindness and plan to use it very soon. So many “Caker’s” want to charge for everything. They must not remember the help they got from other people when they started.. Your cakes are fantastic!

Reply
Katrien Van Zyl

It’s a pleasure Deborah. Thank you so much for all your compliments, I love to share my knowledge and help other cakers. xx

Reply
Raquel

Thank you for sharing this recipe, Katrien. I can’t wait to try it! The ingredients are sure to give the fondant an amazing flavour, and it sounds like it will be easier to work with, especially for someone who is just starting to use fondant for the first time…like me. I really enjoy homemade recipes!

Reply
Katrien Van Zyl

Hi Raquel, I am so glad that my recipe will be of help to you. I also love homemade recipes. Thank you for leaving such a kind comment! xx

Reply
Maryannwolford@gmail.com

HelLo do u ever just use the marshmallow fondant alone ? Or do u always mix store bought fondant into it as well. I want to do what’s the best n easy to use

Reply
Patricia Jo Menke

Easy and workable. Thanks for sharing !

Reply
Via

SUPER <3 Thank you <3

Reply
Katrien Van Zyl

My pleasure Via!

Reply
Lídia Fernandes

Thanks you só much for sharing your recipes here with US.

Reply
Katrien Van Zyl

It’s a pleasure Lidia!

Reply
Lídia Fernandes

I meant with us.

Reply
Gabriela

Thank you for sharing the recipe, I tried it and it is amazing! I live in a very hot and humid country, so do you have any advice in adjusting the recipe to get a more weather stable fondant? I worked with it in air conditioning and worked fine, but I will be making a cake that will be a couple of hours outside at a party, I know I will inevitably get shiny and sticky but I just want to keep it at a minimal. thanks

Reply
Katrien Van Zyl

Hi Gabriela, I am so glad you are enjoying my recipe! If you are living in very humid conditions I would suggest using ganache underneath your fondant so that you do not have to refrigerate your cake. Jessica Harris has wonderful classes here on Craftsy teaching you how to work with ganache. If you still find that the fondant becomes sticky I would suggest kneading in small amounts of corn starch or meringue powder into your fondant to dry it out a bit but be careful of using too much as the fondant might dry too quickly and create elephant skin on your cake.

Reply
Gabriela

Hi Katrien, Thank you so much for your advise, I never would of thought of meringue powder. I made double the recipe and added 2 teaspoons of meringue powder, 2 tablespoons of tylose powder, 1 tablespoon of cornstarch and one more cup of powdered sugar (if someone wants to try it) and it worked perfectly. It was a really hot day and it was just a bit shiny but the taste was the same and it also kept good elasticity and I didn’t have any problems with elephant skin. thank you so much for your help, it really made the difference!

Reply
Danielle

Hi there!

If I wanted to cover a cake with this fondant, how do you suggest storing the cake overnight?

Reply
Katrien Van Zyl

Hi Danielle, it depends on your filling. If you use buttercream or a non-perishable filling I would suggest storing the cake at room temp in a cupboard overnight.

If you use fruit/ custard or other perishable fillings I would suggest placing the covered fondant cake in a cake box. Wrap the box with plastic wrap and place the whole box inside a large plastic bag tied with an elastic band and leave it in the refrigerator overnight. Set your refrigerator to a higher (warmer) temperature setting. When you want to use the cake take it out of the refrigerator and let it come to room temperature for a few hours before taking it out of the plastic and box.

Reply
Linda Ashby

I’m not sure what I did wrong, but it was really dry, I couldn’t even mix in all the powdered sugar.

Reply
Katrien Van Zyl

Hi Linda, did you remember to add the water? Otherwise you could knead in a few more teaspoons of water and melted shortening and see if that helps the consistency.

Reply
linda

I used the lemon juice – loved the flavor/ I am going to try this again tonight. wish me luck.

Reply
Katrien Van Zyl

Hi Linda, good luck, I really hope it works for you this time!

Reply
mustachemadie

Thank you very much! I’ve been trying to find fondant recipes online and it hasn’t been working out so well…. Hopefully this one does! I will try this either tomorrow or today!

Reply
Katrien Van Zyl

It’s a pleasure mustahemadie, let me know how it goes.

Reply
Nicole

what do you do about all the poc marks (holes and air)

Reply
Katrien Van Zyl

Hi Nicole,
If you get holes it means you have not kneaded the fondant enough. Keep on kneading until the holes disappear. It could also be the way you need that might create too many air bubbles. Knead it like you would knead bread dough by folding it in on itself, from the outside edge into the center each time. Hope your fondant comes right.

Reply
Swarna

I love it

Reply
Katrien Van Zyl

Thank you Swarna! x

Reply
Leslie

I just made this 4x for a cake I’m making for my newphews bday. First off, tastes great. I added a little almost extract for flavor too, and did half water half lemon juice. I could see doing all lemon juice being really good.
Anyway, it was kind of dry. I had a hard time mixing all of the powdered sugar in. I didn’t weigh my ingredients; I measured. Could that be why? I added a little veg shortening to help me get it soft so I could wrap in plastic. I’m going to roll them out later. Just wasn’t sure if you had any other tips for when I roll it.

Reply
Katrien Van Zyl

Hi Leslie,
So glad you like the taste!
Yes it could definitely make a difference if you measured the ingredients, it’s always more accurate with weighing. It might be that you measured more powdered sugar than needed, just mix it in until the fondant feels stiff and leave out any remaining powdered sugar.
Try kneading in a teaspoon of water at a time and more shortening if needed to soften the fondant. It stiffens up quite a bit after standing so microwaving it for a few seconds at a time to soften it slightly could also work.
Try rolling out the fondant on shortening instead of powdered sugar/corn starch so that it does not dry out any further.
Good luck!

Reply
Rebecca

I really want to try this recipe for my sons birthday cake! I need it to be navy, does it work with really dark colours? Also any suggestions on making dairy free? Could I use white marshmallows, dark chocolate and colour with navy? Thanks so much

Reply
Katrien Van Zyl

Hi Rebecca, yes it works very well. That’s a great idea, you can use white or coloured marshmallows and the dark chocolate will give it a nice dark base to add navy or dark blue to. You can also add a drop or two of black food coloring if your blue is not dark enough.

Reply
Kirthana

Hi Katrien, firstly thank you for sharing this wonderful recipe . Could I please add on to Rebecca’s question about using dark chocolate . I want to make black fondant . When using dark chocolate, would the quantity added still be 80g ( for 250g of marshmallow’s) ? Would the difference in fat content between white and dark choc make a difference to the consistency of the fondant ? Thanks in advance for your help.

Reply
Katrien Van Zyl

Hi Kirthana, the dark chocolate will make a slight difference in that the fondant will set firmer, but adding black gel food coloring should soften it again slightly. If you find it’s too firm you could microwave it for a few seconds at a time until it is more pliable or you could lessen the chocolate to say 60 g (2 oz) if you prefer :-).

Reply
Kirthana

Thanks for the quick reply Katrien. I’ll let you know how it turns out..:-)

irene alby

This is a great recipe! I had never made fondant before and it was extremely easy! Plus it tasted good, unlike the pre-made ones you buy!
Thank you for your clear instructions!!

Reply
Katrien Van Zyl

Hi Irene, thank you so much, I am so glad you are enjoying my recipe!

Reply
Kat

Can I use white chocolates like goya or cheap white chocolates?

Reply
Katrien Van Zyl

Hi Kat, you can use any chocolate, but cheap white chocolate usually works best, just as with modeling chocolate :-).

Reply
Kat/Katrine :D

Thank you so much!!! 😀 been looking for easy and budget friendly fondant icing recipe.

Reply
Katrien Van Zyl

Hi Kat, it’s a pleasure! 🙂

Reply
Jessie

Thank you for putting this tutorial together! I love using the candy melts to color the fondant! I made a batch to use for fondant decorations (paw patrol badges) to put on the sides of a buttercream cake. What is the best way to adhere the layers of fondant together (each badge has a backing color, a main color, and a symbol on top) and what would the best way be to adhere it to the sides of the cake? I’m nervous that the layers or badge itself will slide off! Thanks for your help!!

Reply
Katrien Van Zyl

Hi Jessie, I usually adhere the fondant layers with edible glue or a tiny amount of water. If you make the layers for the badge very thin it will not slide off. You can attach the badges with melted candy melts or buttercream. When I attach items with buttercream, I first spread a thin layer of chocolate or candy melts on the back of the item (your badges) and let it harden, that way the buttercream will not soften the fondant. Hope this helps!

Reply
Kumi

Thanks for the recipe. Hoping make my son’s birthday cake using fondant for the first time. I believe ingredients make a huge difference in the texture and taste. Can you please recommend the brands you usually work with in terms of the icing sugar, candy melts and marshmallows cos it can be quite overwhelming searching for the ingredients when you have not worked with any of them before. Thanks.

Reply
Katrien Van Zyl

Hi Kumi, where are you situated? I am in South Africa, so I doubt that we will have access to the same ingredients except for the candy melts. I use any baking chocolate, Cadbury chocolate or wilton candy melts and any type of marshmallows and confectioners’ sugar I can find. The recipe is not finicky and the brand should not make a difference. It is best to rather weigh the ingredients than to use volume if you are worried about the outcome. Good luck! 🙂

Reply
Kumi

Hi Katrien,

I’m in USA. Thanks for the reply. I would also like to know if I use half of the ingredients, do I need to halve the micro wave time mentioned as well?

Thanks
Kumi

Reply
Katrien Van Zyl

Hi Kumi, I doubt that it will be necessary to halve the time, but after the initial 40 seconds, maybe check it at 20-second intervals instead of 30-second intervals until the marshmallows are melted and smooth.

Reply
Kumi

Hi!

Thanks for the quick response. I halved the ingredients and measured it well but the marshmallow mixture was so hard after I added the chocolate that I could hardly mix it with the icing sugar so I added a bit of hot water . Was that a mistake ? The consultancy did change when I added the liquid coloring but I added a bit of icing sugar again as it was sticking to my hands when I was kneading. I managed to make a ball but it’s not that elastic and I can see slight cracks in the batter after putting it in the ziplock bag as per the instructions.

Can you plsease let me know what I can do to increase the elasticity and also to reduce the dryness.
Can your suggestions be done after keeping it overnight or does it need to be done before resting it overnight?

Thanks
Kumi

Katrien Van Zyl

Hi Kumi, it could be that you overheated the marshmallows or the marshmallow/chocolate mixture as it should be very liquid after it was heated. Adding hot water was a good plan, as I mention above, it becomes quite firm after standing overnight so you could have left it to rest at the sticky stage. It’s best to let it rest overnight to let the texture develop. If after resting it still does not feel right, knead in a few teaspoons of melted shortening (white vegetable fat) and/or glycerine and/or a few drops of cooled boiled water into the fondant to soften it, make it more elastic and less dry.

Kumi

Hi!

Thanks for those tips Katrein. I added some melted shortening and it became much more elastic. However, when I roll it thin and try to cover the cake it breaks with cracks such as elephant skin. What could be the reasons for that? Sorry for the back and forth messages. It’s just that I want to get the next back proper so want to avoid any pitfalls. Could it be inadequate chocolate/too much microwaving before rolling/ too much or less shortening etc.

Thanks

Katrien Van Zyl

Hi Kumi, did you knead the fondant very well so that it was warm and soft before rolling it out? And perhaps did you use too much corn starch or confectioners sugar to roll the fondant out on? I prefer to roll my fondant on shortening to prevent it from drying too fast. Adding a bit of glycerine will also help the fondant stay pliable for longer. I do think it might have something to do with the overheating of the mixture in the first place. If all else fails, kneading in a small bit of shop-bought fondant should help. I am sorry you are having problems with your first batch! I am sure you will get it right next time :-).

Stacey

Can you confirm that this recipe is gluten-free? (As long as I don’t mix store-bought fondant, correct?)

Reply
Katrien Van Zyl

Hi Stacey, this recipe should technically be free of gluten but you will have to check all your supplies. There is always a possibility that any store-bought products such as the marshmallows or confectioners’ sugar could have come into contact with gluten somehow in the factory that they are made in. Depending on the severity of the allergy you will have to decide whether you can take a chance with ordinary supplies or if you should only buy from reputable gluten-free suppliers.

Reply
Sharon

How much fondant would I need for 1/2 sheet? This is my first attempt for granddaughter birthday.

Reply
Katrien Van Zyl

Hi Sharon, you’ll need 2 lb 10 3/4 oz for a 1/4 sheet cake so I think you’ll need almost double that for a 1/2 sheet cake = 5 lb 5 1/4 oz.

Reply
Joe

I’m a vegetarian, so marshmallows are out (it’s the gelatin). Is there an alternative?

Reply
Katrien Van Zyl

Hi Joe, you could perhaps try to make home-made marshmallows from agar-agar and use that in the recipe but unfortunately, I have no idea how it will turn out.

Reply
Hannah

Does this recipe use half the powdered sugar with marshmallows then half after chocolate is added? It does not specify the amount.

Reply
Katrien Van Zyl

Hi Hannah, no you will add all of the liquid (melted marshmallows and chocolate) to the full amount of powdered sugar.

Reply
Julia

Can I knead in some additional water the next day? The dough came out of the fridge kinda dry, so I wanted to know if there was a way to make it easier to work with.

Reply
Katrien Van Zyl

Hi Julia, it’s not necessary to refrigerate the fondant after making it as it firms up quite a lot overnight, but yes you can definitely knead in some water if it feels too dry. Also try microwaving it for 10 seconds at a time to make it softer.

Reply
Hayley

I have used milk chocolate chips, as I needed brown fondant. When I added the chocolate to the melted marshmallows, it took all the fluff out of the consistency. I have continued with the process but it is not coming together, so dry and barely elastic. Any tips to remedy or for next time? I used a mix of water and lemon juice.

Reply
Katrien Van Zyl

Hi Hayley, I am sorry you are having problems. Did you try adding a bit more water to make it softer? The milk chocolate chips might be the problem, if you make it again in future rather use 60 g (2 oz) milk chocolate instead of the white chocolate.

Reply
Diane from RI

Hello,
I stumbled across your recipe today, and since I had the ingredients on hand, I decided to give it a try. First I enlisted the help of my 10yo, he measured all the ingredients for me, and after microwaving the marshmallows, we started mixing away. Unfortunately my Kitchenaid mixer, is out of commission, so we had to use the other one. Let me tell you, this recipe, was so easy, and other than the fact that I had to add one additional tablespoon of water, the fondant came out great. Cannot wait to make a cake tomorrow and use it. Thanks for a fabulous and easy recipe

Reply
Katrien Van Zyl

Hi Diane, thank you so much for your kind comment, I am so glad you are enjoying the recipe!

Reply
Michelle Samuel

Hi. Never tried fondant ever, but Am going to try your recipe soon. How do I put the fondant on cake? Do I directly roll and stick on the cake or do I need To put something else on the cake, so the fondant sticks smoothly & stays on?

Reply
Katrien Van Zyl

Hi Michelle, you need to put either buttercream or ganache on your cake before adding the fondant. I also spread a layer of jam or sugar syrup over the buttercream or ganache to make sure that the fondant sticks.

Reply
Elaine Salamat

Very instructive and detailed. Thank you so much. Will try this tomorrow and I hope it will turn out great. Thanks Craftsy!

Reply
Sennuga Taofiqat

HI, please can’t thi’s mash mellow fondant be used to cover a three layers wedding cake .

Reply
Michelle

Thanks for the recipe! I am planning to make an elmo cake for my son’s bday.
a few questions: if I am making a layered (2 layers) 8 inch cake- do I need 2x the 8 in amount to cover both? Also any tips on getting a nice smooth covering on the whole cake? This will be my first time covering an entire cake. I am so nervous! thanks.

Reply
Hailee

Does this work for cupcakes?

Reply
LEXI

YOU CAN YOUS FROSTING AND WHITE SUGER POWDER

Reply
Sherine

Hi there,
THANKS SO MUCH for this quick and easy recipe.
Had a quick question, i’m making a cake for a special occasion and will use this recipe.
Will the fondant be okay in the fridge for up to 2 days? or does it need to stay out of the fridge.
Thanks for your advice.

Reply
Katrien Van Zyl

Hi Sherine,
It’s a pleasure! Yes you can keep it in the fridge but it’s best used at room temperature so just remember to take it out a while before you want to use it.

Reply
Auliya

Hi,
Thanks for the recipe! My microwave is broken so can i use double boiling method instead of microwaving the marshmallows?

Reply
Raewyn

Can this fondant be used for modelling animals etc to put on a cake or just for covering a cake and thin decorations.

Reply
Mahendra Soni

yes

Reply
Catherine Maurice

Hi there, just made the fondant, wowww taste amazing!!!! Can i make small animal with this fondant?

Reply
Carla

Does the food colouring have to be oil based? Or water based is fine?

Reply
Brianna Brennan

If I make a 10 inch round cake how much of the ingredients do I need to double thank you

Reply
Beth

This indeed was fast, easy and really nice to work with. The stuff from the store is vile and this is quite lovely with a much more pleasing taste. I think next time I might add a little almond or coconut extract with the marshmallow mixture.

I made three batches for a 4-layer 9″ cake, but have a lot left over. I was afraid that two would be JUST enough and I’d rather have too much than two little – after all… it keeps for a while and I’ve got two more layers in the freezer! Thanks so much for sharing.

Reply
Katrien Van Zyl

So glad you enjoyed the recipe Beth! Kindest regards, Katrien

Reply
Sumaiya

Hi. Can I use home-made marshmallows instead of store-bought? Also, once the cake is covered with fondant, can it stay at room temperature or should it be refrigerated?
Thanks

Reply
Katrien Van Zyl

Hi Sumaiya, I’m not sure if home-made marshmallows will work, I haven’t tried it. Yes the cake can stay at room temperature if you don’t have perishable fillings inside.

Reply
Janin

what if I have t cover the cake days before the delivery, can I put the cake in a box to refrigerate it to avoid sweating?

Reply
Lynn

Hello, I need to make enough fondant to cover a 16″ round cake (3 layers, about 2 inches per layer).
how many pounds of fondant do I need? or how much of the recipe do I have to adjust?

Reply
Lynn

Another question, I have 2 bags of marshmallows that are old (stale). Could I still use them to make fondant?

Reply

Leave a Reply

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

Leave a Reply