Rolled fondant is a dough-like frosting that you can mold, cut, shape, even emboss, pretty much however you like. Many people prefer a fondant covered cake because it is so smooth and lovely. It’s also great because of the very real looking sculptures that can be made with it. However, fondant almost always tastes gross. It usually consists of Crisco and confectioner’s sugar with a little water thrown in to soften it up a bit. I’m sure you can imagine how appealing that is. Beyond flavor, though, it can tend towards greasiness when decorating. Greasy fondant is too soft to do anything really beautiful with and it tends to take on a shine that I find unappealing.
Embossed fondant using a scrapbooking embossing sheet
For all of these reasons, the latest trend in cake decorating is marshmallow fondant (MMF). The idea being that the marshmallows will give it a better flavor. There are hundreds of MMF recipes on the internet. They usually include marshmallows (obviously), Crisco, and confectioner’s sugar with a little water thrown in to soften it up a bit. Wait a minute. That sounds pretty familiar. That’s right, it’s practically the same recipe, more or less, as regular fondant; there are just melted marshmallows added. Here’s a little secret: marshmallows don’t have a strong enough flavor to mask all that Crisco. That’s why I have been experimenting for a couple of years to come up with a recipe that is easy to make and work with, looks beautiful, and most importantly, tastes good. And I would like to share it with you.
Always have extra confectioners' sugar on hand when making/using MMF.
Keep in mind that all fondant is going to be ultra sweet. It’s the nature of the beast. It is, after all, almost entirely composed of sugar. This recipe, however, is milder than most. If you have any questions, feel free to ask! I have lots of tips and tricks I can share.
I’m going to talk about fondant a couple more times over the next few posts, including a tutorial on how to make some really lovely little flowers! Be sure to come back and check it out!
Marshmallow Fondant [Printable Version]
Ingredients
21 ounces mini white marshmallows (2-10.5 ounce bags)
1/2 cup butter or margarine
2 pounds confectioners’ sugar, plus more for dusting
1-3 tablespoons water
Directions
Place the butter and marshmallows in a large microwave safe bowl or double boiler (in place of a double boiler, you can use a large sauce pan and large bowl, directions to follow). I prefer the double boiler.
Microwave directions: Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed.
Double boiler directions (sauce pan): Fill the bottom pan (or sauce pan) with a few of inches of shallow water and bring to a simmer. Place the ingredients in the top of the double boiler (or in a large bowl placed on top of the sauce pan). Stir frequently until completely melted and well blended.
If using a standing mixer, put half of the sugar in the bowl and pour the marshmallow mixture on top. Put the other half of the sugar on top of that and turn the mixer onto it’s lowest setting. As it mixes, add 1/2 teaspoon at a time of water, as needed, to soften the mixture. Be careful not to add too much or it will get too sticky. Mix just until a dough forms.
If mixing by hand, leave the marshmallow mixture in it’s bowl and pour half of the sugar on top. Move on to the next step.
Generously dust the countertop with confectioners’ sugar. Pour the fondant mixture in the middle. Coat your hands in confectioners’ sugar and sprinkle more on top of the mixture. If you are mixing by hand, this is going to be very sticky, but begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.
Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.
Lightly dust the fondant with confectioners’ sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at leastovernight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.
This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.
To use your fondant, dust the countertop with confectioners’ sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now you’re ready to add color, roll it out, or start sculpting!
Enjoy!
Recipe by Darla
{ 42 comments… read them below or add one }
You know I love you for this post! Thank you. Can't wait to see what else you have to share on this subject!
Thanks for this post! I keep having a problem with my mmf. After creating something beautiful, for example a bow it gets shiney and starts to sag. It doesn't always keep its shape even if I have let it dry. Expecially if I have to put it in the fridge. Am I just not adding enough powdered sugar?
Hi Lindsay. Thanks for the question. There's a couple of things that could be causing soft fondant. You're probably right about the sugar. It sounds like you need to add more. If you live somewhere with higher heat/humidity, then your fondant will tend towards being softer, more sugar helps prevent that. Only add small amounts at a time, in order to prevent making the fondant too dry.
Also, I never refrigerate any fondant pieces that I make. If I have a cake due for someone on Friday, then I won't add the fondant elements that I make until that day. So I'll bake and frost the cake, and cover it with fondant, and I'll make the various fondant elements (flowers, ribbons, etc.), but I won't add them until the morning the cake is being served. Cooling them down int he refrigerator, then warming them up again causes them to sweat, even if you can't see it, which will make them soft and shiny. The pieces should be stored in a cool, dry place, but not too cool.
I hope this helps and if you have more questions, please be sure to ask. :)
Hi there, I'm gonna need to try this recipe. I've made a few fondant cakes now with MMF but it's the one made with the crisco -or cookeen as we have here in the UK- the problems I'm having though it that it dries out so quickly that it tears when I'm putting it on my cakes :( the first one I ever made I had no problems with but since then it keeps happening. I've tried adding a lil more water or cookeen but it still seems to be doing it. Any tips on how to keep it looking lovely and soft. I usually keep it in the refridgerator and then soften it in the microwave just before I use it, do you think this is what is causing it to crack?
Steph
xxx
Hi Darla! I'm going to try my first fondant piece for some Christmas baking this year (faux cinnamon sticks for cupcake garnishes on your vanilla chai tea cupcakes actually!) but I was wondering, about how much fondant does this recipe make? I want enough to make approx. 25-30 four inch cinammon sticks (just gonan roll out thin squares of fondant then roll it up like a cinnamon stick and dust with cinnamon), and I don't know if this recipe will yield way too much, not enough, or just enough!! Thanks for your help!
Hi! I know I'm late coming to this party, but I was wondering if you had any recipes for chocolate flavored fondant. Can I simply add chocolate morsels (melted)?
Thank you so much!
I’m sorry I’m so late, but how and where do you store your fondant? Please tell me.
-Sarah
Hi Sarah,
As mentioned in the post, the fondant keeps for several weeks in the refrigerator. I just keep mine in a zip top bag. If you live in a cooler, dry climate, you can keep it in a zip top bag in a cabinet for up to 2 weeks.
hi! I tried to make this fondant recipe, but something went wrong for me. When I tried to roll out the fondant to use, it was very tough. It got to a certain point where I couldn’t roll it out any further without it springing back to its original size, and it was still quite thick at this point. Do you know what it could be that I am doing wrong? Is it too much sugar?
I live in a hot/humid area (Sydney, Australia) & tried it during summer – could this have anything to do with it??
thanks for any help :)
Hi Louis, It sounds lie you have added to much sugar. If you have a microwave, try heating the fondant for 5 to 10 seconds at a time to see if that helps soften it. In the past, I have also tried adding water to fondant simply by moistening my hands while kneading the fondant and it has worked for me. I hope this is helpful.
Hi,
I was wondering if you used salted butter or unsalted butter? And how much fondant does this recipe make? Also just a quick tip mix a bit of tylo/tylose powder into your fondant (1 tsp for every 250g-use it sparingly) the fondant will dry alot stiffer but still feel the same when you work with it! p.s Your my favourite blog!
Hello! I’m working on making your lovely 10-layer cake, only lemon rather than orange, and I wanted to make MMF bunnies, only I don’t have a microwave to soften the fondant! Is there any other way to soften it? By hand? Or is there a quicker way? Please help!
By hand is the best way, unfortunately. It’s tiring and can be hard work, but if you work in small amounts at a time, it’ll be easier. Good luck! I’d love to hear and/or see your results!!
Part one of the fondant making adventure is complete! Hopefully sculpting goes smoother! haha. Here’s a link to my blog post, if you’re interested in reading it :) http://accidentallysodelicious.wordpress.com/2011/02/22/adventures-with-fondant/
I only found your website today, BUT THANK YOU SO MUCH for this!! I have been moaning for years about how gross normal fondant tastes, but been too lazy to do anything about it. YOU ARE THE BEST!
Hi! love your blog!
I used your fondant recipe and it went wonderful! I thank you for that :)
the only problem is how can I remove the confectionery sugar from my fondant? I tried water and it went sticky LMAO, any suggestion please? I hate to see my fondant with dusty white parts :(
Hi! Glad the recipe worked for you! :)
To remove the excess sugar, I just use a soft, fine, dry paintbrush to gently dust the sugar away. I hope this is helpful!
YAY thanks a lot! I will do that LOL I baked a monster high cake for my 6 y/o niece and tried to remove it with water and it was just a sticky mess LMAO at the end it didn’t look so bad but it really made me sweat LMAO
I just made more fondant cause I am baking a barbie cake for my 4 year old niece next Thursday and I will use it to decorate the cake, thank you so much for the great recipes, I really enjoy reading your blog a lot ♥
Alexandra
Just want to be sure I understand this process. I can make the fondant and refrigerate it for a few weeks, but once I roll it out and make the little cut-out decorations, I shouldn’t refrigerate again? I am making cupcake toppers that will sit right on top of the buttercream frosting so i wasnt planning to perch them there until the last minute but i wanted to assemble them a week or two ahead of time. What is the best way to store the toppers once they are built?
Sorry for the delayed reply. Yes, it will keep in the refrigerator, but I prefer not to chill mine. It tends to sweat upon removal from the refrigerator, but you can allow it to dry for a bit and knead more confectioners’ sugar into it to take away that extra moisture. I usually just keep mine in a zip top bag, stored in a cool, dry, dark place. Once the toppers are built, I usually put mine into a covered container of some kind if I’m not using them right away. Again, if you refrigerate them, they will most likely sweat when you remove them from the refrigerator, turning them shiny and sticky. I hope this is helpful.
So helpful. As are all your tips. I am attemping another project and had a question and found the answer just reading through your replies to previous comments. Unbeknownst to you, you are my baking fairy-godmother. Many thanks.
I will try the MMF and let you know the results. I love your recepies. Thanks
I am new to the cake making but I would like to get good at it by my son’s 1st birthday in September. A few questions for you if you could help me.
1. What recipe would you recommend for a buttercream icing?
2. Do you layer/ice your cake and let it harden before you place the fondant on it? How long and how should I let it harden?
3. The first and only cake I attemped was today and my fondant (I made MMF) is really soft and really shiney/greasy looking. Will just adding powdered sugar a little at a time take care of that? I greased my workspace and rolling pin with crisco, should I not do that?
Like I said, I am just starting out so please be patient with me. I will get good at this if its the last thing I do! :) THANKS in advance!!
Kristina
Hi Kristina, please forgive my tardiness in replying to you.
1. My favorite buttercream recipe can be found in my Cute Owl Birthday Cake post. The recipe makes about 24 ounces of vanilla buttercream, but you can add other flavor extracts to it, if you like.
2. I used to let the frosting harden, but I’ve found that it causes some bumpiness that you just can’t get rid of. Now, I layer and frost the cake, then cover it immediately. By covering the frosting while it’s still soft, you’re able to smooth away any bumpiness that appears.
3. Adding extra confectioners’ sugar to your fondant will help remove some of the greasiness, yes. But I’ve found that when you use Crisco in your fondant, there tends to be a slight greasiness no matter what you do. That’s why i skip it all together in my recipe and use butter instead. You could also try using less Crisco next time, and that will help cut down on the greasiness. I don’t grease my work area or rolling pin either, that will definitely lend grease to your fondant. I dust everything with confectioners’ sugar instead. This acts like flour with cookie dough, preventing it from sticking.
I hope this is all helpful to you, and thank you for the questions. :) Definitely feel free to ask more any time!
I know I am late on this post, but I still hope you will help me with my MMF. I can’t quite get the fondant to be smooth. I can see it cracking when rolling it out. I tried making strips for bow and the tear easily.. I tried adding more water but it still cracks… Any advice?
Hi Anna, I know you state that you’ve tried adding water and it still seems dry, but it sounds like dryness is, in fact, the culprit. You may try adding some softened butter (a small amount at a time) and see if that helps.
Just a basic question: Does this work similar to marzipan toppings? I never used fondant before, but the way you can mould it into little figures and stuff I just guessed it had to be similar.
Since I guess that fondant is far too sweet to my taste (extremely sweet is only ever ok if it´s combined with chocolate…) but I adore marzipan (I know, quite sweet as well, but still), would it be possibly to use coloured marzipan instead for decorations? And how to prepare the marzipan? Do I have to mix it with something (excluding colour) or can I use it as it is?
Sorry for bothering you with this, but since I don´t even like marshmallows too much, I´m just hesitant to try fondant and would be more willing to go with a tasty substitute..
This works very much like marzipan. I’ve never worked with marzipan myself, but I have lots of friends that have and they’re very similar. I think that fondant is slightly softer, though. I think you could certainly use marzipan instead, and have excellent results. :)
quick question – would it be ok if i made the cake and fondant on the same day, put the fondant on the cake the next day, then used it the following day? or should i make the cake the day i am planning on dcorating?
or would it be ok to make the fondant 2 days before i want to use it?
Hi Sabrina,
I usually always make my cakes a day or two before decorating them. Just wrap the baked cakes in plastic wrap and freeze them until you are ready to decorate (freezing them helps lock the moisture in). Allow them to thaw for 20 to 30 minutes before frosting, then proceed as usual.
You can make the fondant several days in advance. In fact, I always keep a batch on hand, and have gone weeks between uses with no problems. I hope this is helpful. :)
sorry for so many questions but if im making a 6 inch cake with not too many decorations will i use up all of this or will there be a lot left over?
No worries, Sabrina! :) This will definitely leave you with quite a lot left over. It’s easily halved, though, and you’ll probably still have a lot leftover after that. I usually only make half batches for most of my projects. Extras will keep for 3 to 4 weeks, as long as you keep them in an airtight container, and stored in a cool, dry place.
thanks!!
I was wondering if you ever add any extracts to the fondant to give it a different flavor? Or do you think it doesn’t need it? Also, do you have any tips for coloring the fondant black? I don’t want to use black icing and was hoping by using fondant instead that I could avoid people walking around with black teeth! :)
Thanks!
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I have been dying to try this for months and I FINALLY made some this weekend and used it to make the Houston Texans’ logo for the playoff. It was such a hit and everyone thought it was delicious (because it tastes like marshmallows and sunshine). Thank you so much!
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Thank you so much! I am new to both your blog and baking and I cannot wait to try this fondant on some of my cupcakes! Your blog is just lovely, and your tutorials are so easy to follow. Thanks again!!!
Hi, I am planning to make my daughter’s birthday cake next weekend and want to give your fondant recipe a go. It will be 3 tier with the bottom tier 10in, second, 8in, and the top 6in. Each tier will be about 5in tall. I plan to make 3 batches of the fondant. Will that be enough to cover each tier and also add the addition decorations? There won’t be a lot of decorations, it will be pretty basic.
I’m so sorry for the late reply! :( With the move, it has been difficult to address questions and comments as quickly as usual. I think I’m too late for the wedding, but 3 batches would be lots of fondant, so I think you would have enough. I’m so sorry if I was too late, and I hope the cake turned out great for you.
Hi there. I just had a quick question. I will be making MMF for the first time. I have always used regular fondant before and added a little meringue powder to help it keep it’s form. Can I do the same with MMF?
Hi, I am new to cake decorating, but I’m making a wedding cake for a friend of mine. I’m really wanting to use MMF on it, but I’m wondering how well it holds up to heat. The wedding is in July and it’s going to be outdoors in a park. I’m not going to have access to a fridge. So I’m just wondering if MMF will work, or what would be best to use so it won’t melt in the heat. Thanks for your help.
It depends on how long you will have the cake out. No fondant responds particularly well to high heat and/or humidity, so I would be cautious. If you have the opportunity to do a practice run beforehand, I recommend it. If it will be warm, but not too humid, you may be okay. I truly don’t bother with fondant that is going to be outdoors in heat or humidity for an extended period of time, though.
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