Cake Decorating Blog

Marshmallow Fondant Recipe

Recipe courtesy of  from Clean & Simple Cake Design

Marshmallow fondant recipe


  • 16 ounces (454 g) mini marshmallows
  • 2 tablespoons (30 ml) water
  • 1/4 teaspoon (1.2 ml) salt
  • 1/4 teaspoon (1.2 ml) lemon extract
  • 2 tablespoons (30 ml) light corn syrup (helps with pliability)
  • 1 teaspoon (5 ml) vanilla – clear
  • 2 pounds (approx. 7 cups, 907 g) confectioner’s sugar, sifted
  • 1/2 cup (100 g) vegetable shortening
  • Gel colors if tinting fondant or white food coloring to create a true white


Grease microwave proof bowl and spatula with vegetable shortening. Pour marshmallows and water into bowl then microwave on high for approximately one minute. Stir well for about one minute. Continue to microwave on high in 30 second intervals until all the marshmallows are melted.

Take out of microwave and add remaining ingredients except powdered sugar. At this point you can add any gel colors to your fondant in order to create uniform color, including white coloring to get a true white color.

Add half the bag of powdered sugar and mix until you can’t mix anymore! Turn the mixture out onto the other half bag of powdered sugar you mounded on your counter.

Slowly knead the dough working from the outside in. Knead until you incorporate most all the powdered sugar.

Rub your hands with a generous amount of vegetable shortening and begin kneading the fondant until it’s not coated in powdered sugar anymore and it becomes smooth. Continue to add a little vegetable shortening until it’s pliable and smooth.

Coat again with vegetable shortening and wrap up in two layers of plastic wrap and then place in a zip lock bag overnight to rest.



How many time does it takes to expire in a roome temperature and in freezer? And what happen if i don’t put de lemon extract, salt and syrup, do i have to put more water? Thank you☺️


How large of a cake will this cover??

Stephanie Gonzales

Is the marshmallow fondant lighter in weight than commercial fondant? I have someone who wants a strawberry shortcake and banana pudding cake covered in fondant. And will the lemon extract make the fondant taste weird with my cake flavors ?


I am so excited to make this, but there is some confusion.

It says to add all other ingredients except the powdered sugar, and then it says to coat hands with vegetable shortening and add shortening in small increments until pliable and smooth.

So is the list wrong, and should say 1/2 cup of vegetable shortening “plus extra”?

Or are the directions wrong, and should say to add other ingredients except the powdered sugar “and vegetable shortening”?


Leave a Reply

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

Leave a Reply