Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Marshmallow Fondant
Soft, easy, inexpensive, homemade marshmallow fondant is the only kind I will use to cover and decorate cakes!
2
ratings (Click stars to rate)
Recipe by -
Tabetha Klein
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
3
minutes
mins
Cooling Time
2
hours
hrs
Total Time
2
hours
hrs
13
minutes
mins
Course
Dessert
Cuisine
English
Servings
1
8" round cake
Calories
10
kcal
Equipment
Bowl
Microwave Safe
Rubber Spatula
Plastic Wrap
Ingredients
½x
1x
2x
3x
16
oz
Mini Marshmallows
32
oz
Powdered Sugar
1
teaspoon
Water
½
teaspoon
Vanilla Extract
-
clear if you want bright white
¼
teaspoon
Almond Extract
-
optional
Food Coloring
Instructions
In a microwave safe bowl, add the mini marhsmallows and the water.
Microwave for 20-30 second intervals, mixing in between until the marshmallows have completely melted and are smooth.
Secret Tip: If you are making your fondant all 1 color, add the dye now to save you from having to kneed it in later.
Add the vanilla and/or almond extract and mix.
Messy part! Slowly add the powdered sugar. Once it becomes too thick to use your spatula, flip onto the countertop and kneed until dough is formed.
Use more powdered sugar if it's too sticky to handle. Add a ½ teaspoon of water if it's too thick. The end goal will be like warm, thick play-dough.
It can be used right away for extra decorative style work but will need to cool for 1-2 hours before using to cover a whole cake.
Nutrition
Calories:
10
kcal
Carbohydrates:
0.4
g
Protein:
0.03
g
Sodium:
1
mg
Potassium:
4
mg
Sugar:
0.4
g
Calcium:
0.5
mg
Keyword
Cake, fondant, Frosting
Tried this recipe?
Mention
@tabethas.table
!