Marshmallow Fondant


This recipe makes about 3 pounds (48 oz) of fondant.


  • 16 ounce package mini marshmallows (8 ½ cups)
  • 2-5 Tablespoons water
  • 8 cups powdered sugar
  • 1/3 cup vegetable shortening


  1. Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl.
  2. Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until melted and smooth.
  3. Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
  4. Grease your hands and your counter generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
  5. Add more confectioners’ sugar as needed and re-grease your hands and the counter as needed.
  6. If the marshmallow fondant is tearing easily, it is too dry; add water (about ½ tablespoon at a time) kneading it until fondant forms a firm, smooth elastic ball that will stretch without tearing.

Coloring Instructions:

Add a little icing color to your desired amount of fondant. Knead the fondant with your hands until it absorbs all of the color (I recommend wearing plastic gloves). Add more color as needed to reach the desired hue.

Storage Instructions:

Coat fondant with a thin layer of shortening, wrap it tightly with plastic wrap, and place in a resealable bag with all the air squeezed out. It will keep well in the refrigerator for up to 2 months.

Stovetop instead of microwave:

Add water and marshmallows to a small saucepan over medium heat. Stir well until melted. Remove from heat and stir in powdered sugar.

Substitute large marshmallow:

To substitute large marshmallows, use a 16 oz. bag of large marshmallows. Follow directions exactly, using a little more water and/or powdered sugar in step 6 to find the right consistency for a smooth dough.

To use a stand mixer:

If you don’t want to knead the dough with your hands, you can use a stand mixer with a dough hook. Be sure to FIRST grease the bowl and the hook with shortening. Then dust the bowl gently with powdered sugar. Add marshmallows and slowly add the rest of the powdered sugar (about ½ cup at a time), mixing between each addition.

Per Wilton Blog – Fondant Amounts to Cover Cakes:

Cake SizeFondant Amount
Round Cakes (4 in. high)
6 in.18 oz.
8 in.24 oz.
10 in.36 oz.
12 in.48 oz.
14 in.72 oz.
16 in.108 oz.
18 in.104 oz.
Round Cakes (3 in. high)
6 in.14 oz.
8 in.18 oz.
10 in.24 oz.
12 in.36 oz.
14 in.48 oz.
16 in.72 oz.
18 in.108 oz.
Sheet Cakes (2 in. high)
7 x 11 in.30 oz.
9 x 13 in.40 oz.
11 x 15 in.60 oz.
12 x 18 in.80 oz.
Oval Cakes (4 in. high)
7 3/4 x 5 5/8 in.24 oz.
10 3/4 x 7 7/8 in.48 oz.
13 x 9 7/8 in.48 oz.
16 1/2 x 12 3/8 in.72 oz.
Heart Cakes (4 in. high)
6 in.18 oz.
8 in.26 oz.
9 in.32 oz.
10 in.36 oz.
12 in.48 oz.
14 in.72 oz.
15 in.72 oz.
16 in.96 oz.
Petal Cakes (4 in. high)
6 in.18 oz.
9 in.30 oz.
12 in.48 oz.
15 in.72 oz.
Square Cakes (4 in. high)
6 in.24 oz.
8 in.36 oz.
10 in.48 oz.
12 in.72 oz.
14 in.96 oz.
16 in.120 oz.
Hexagon Cakes (4 in. high)
6 in.18 oz.
9 in.36 oz.
12 in.48 oz.
15 in.84 oz.
Paisley Cakes (4 in. high)
6 x 9 in.20 oz.
9 x 12 3/4 in.48 oz.
12 x 17 in.72 oz.
Diamond Cakes (4 in. high)
10 1/4 in. x 7 2/5 in.24 oz.
15 x 11 in.36 oz.
19 1/4 x 14 1/4 in.60 oz.
Pillow Cakes (4 in. high)
6 3/4 x 6 3/4 in.16 oz.
10 x 10 in.28 oz.
13 1/4 x 13 1/4 in.48 oz.

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