Rolled Marshmallow Fondant Recipe

This simple fondant recipe uses ingredients which are probably already in your pantry. It's softer than our standard fondant recipe with a very sweet taste that kids love.
Makes: About 2 pounds marshmallow fondant.
Skill Level:

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Step 1

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Step 2

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Step 3

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

Step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

Step 5

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

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white mini marshmallows

1 package (16 ounces) white mini marshmallows ((use a good quality brand))


2-5 tablespoons water

sifted confectioners' sugar

2 pounds (about 8 cups) sifted confectioners' sugar

solid vegetable shortening

1/2 cup solid vegetable shortening

How to make Rolled Marshmallow Fondant
Watch: How to make Rolled Marshmallow Fondant

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Rolled Marshmallow Fondant is rated 4.6 out of 5 by 180.
Rated 5 out of 5 by from I loved making the rolled marshmallow fondant. It was really easy! I mixed in some flavoring with the water so the fondant was even more tasty! I learned that if the fondant gets hard, you can warm it up in the microwave and it gets soft again. However, do not let it sit too long as it gets hard quickly, even if you put Crisco on it and wrap it in a lot of plastic. I used it to decorate a doll cake for my niece for her First Communion party and I made a layered cake with lots of fondant flowers for the party also. The fondant is more soft to work with that the fondant you buy from Wilton but it tastes great! Have fun with this recipe!!
Date published: 2010-11-30
Rated 4 out of 5 by from After reading other people's difficulties, I thought I would add some useful info. 1. 16 oz is not 1 bag of marshmallows anymore (thank you downsizing). A pack of marshmallows is now usually 10.5 oz, so you will need 1 1/2 packages. 2. You need to use shortening (ie Crisco) NOT butter. 3. The amount of confectioners sugar that you will use depends on where you live, so don't just dump the measured amount into your recipe. If you live in humid climates like I do, you will need more (1/2 lb more in my case) or if you live in arid climates, you will need less. 4. The recipe should tell you to use your standing mixer; it's so much easier. I hope that this helps people who are struggling with the recipe. Ciao!
Date published: 2011-04-21
Rated 5 out of 5 by from If I could give this 10 stars I would. This is EASY and yummy! I do not like the taste of regular fondant. My daughter requested a HUGE tiered cake for her sweet 16 birthday- it was acutally a wedding cake she found from the Wilton book- she just wanted it in her birthday colors- black, hot pink, white. It was hundreds of the rolled fondant pieces- like the old playdough snakes we all used to make. I flavored the black with dark chocolate and used strawberry extract for the hot pink. SO EASY and tastes great. I will use nothing else for fondant again. Easy to reuse also. Put in a baggy- and then warm a few seconds in the microwave and ready to go again!
Date published: 2010-12-03
Rated 4 out of 5 by from I worried this would be a big fail because I'd never tried to work w/ fondant, but it turned out great. My son even said, "That's a cool cake." I'd bought an imprint mat that said " Happy Birthday, " and that made the cake look fancy. I took the advice from another post to not let it sit overnight, and I applied it right after I iced the cake. I did not use all the sugar and it made more than enough for my double layer eight inch cake. It was too sticky in the beginning so I used a spatula to knead in the sugar until it had a thicker consistency that I could work with my hands. This is a recipe that I'll keep!
Date published: 2015-09-22
Rated 4 out of 5 by from Definately takes a little more time to do and isn't as easy to cut shapes using an exacto blade but an excellent recipe! Sometimes I add a little flavoring for a slightly different taste. Do be careful and don't overwork it! Practice makes perfect with making your own fondant. Sometimes I use flavored marshmellows for a little change - recently saw french vanilla in the store (for the holidays). Colors are best added to the marshmellows before adding the powdered sugar. Will store well in an airtight container or baggie and can pop it in the microwave for a few SECONDS to make it more pliable but don't over do that. Give it a try!
Date published: 2010-11-30
Rated 5 out of 5 by from Had a great experience with this recipe. Made a three tiered cake for my niece's bridal shower and everyone loved it. The recipe says it makes about 2 pounds of marshallow fondant but it actually makes about 3 pounds. I made four batches and wound up with two extra batches (6 pounds) that I didn't use. Now I know better for next time. Anway, I would recommend this recipe instead of the boxed fondant. Definitely make it a few days ahead of time because it does need time to firm up, but I would not recommend refrigerating it. Fondant should never be refrigerated because it can tend to sweat. Good luck!
Date published: 2012-06-19
Rated 5 out of 5 by from This recipe saved me! I have no place to purchase pre-made fondant so if I couldn't get out of town or get an online order in time I would be in a panic. I've learned to keep a couple of 5lb boxes of the Wilton fondant on hand because it's the nicest to mold shapes with, but now I use this recipe to cover all my cakes and I love that I can die my melted marshmellows so I don't spend near as much time kneading in color. If you try this recipe and you struggle with it being too sticky or too dry, don't give up. It takes very little practice to get the consistency right and when you do it will be so worth it!!
Date published: 2010-12-01
Rated 5 out of 5 by from OMG this is so easy. i have just made it for the first time with marshmallows. previously i make regular fondant. it was so easy and was ready in minutes. but one thing, i would like to grease the bowl in which i melted marshmallows next time as it was so difficult to transfer the last bits of it to my working surface. and i did have have to use 8 cups of sugar , rather my dough was quite ready with 6 cups. i do not know why :) maybe the climate factor? but i am so happy with the results. i have wrapped and kept it in the fridge for over night. lets see how it turns out in the morning. ill share my experience :)
Date published: 2013-05-28
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