How to Make Fondant with Marshmallows

How to Make Fondant with Marshmallows

Recipes in Article

Marshmallows, syrup, and powdered sugar are the main ingredients in marshmallow fondant. It has a pleasant taste and is often preferred to traditional rolled fondant.

Marshmallow fondant is easy to make, tastes great, is not expensive to make, and is easy to use, so it’s a good alternative to regular rolled fondant.

Read on…

How to Make Fondant with Marshmallows

Before you start making marshmallow fondant, there are a few things to take into consideration…

Marshmallows – You can purchase large or mini marshmallows in your local supermarket or cake suppliers.  

The benefit of using the small ones is that they melt faster, and there is no difference in the finished product. However, you may need to use an extra teaspoon of water when melting the large ones.

Powdered/confectioners sugar – weigh the sugar first, then sieve to get rid of any lumps.

White vegetable fat/shortening – this is used to grease your hands, tools, and work surface because marshmallow fondant tends to be very sticky while it’s in the process of being made. I use coconut oil, and it works well.

Syrup – this can be light corn syrup, glucose, or golden syrup, or homemade syrup.

I use a homemade syrup I make myself, and it works very well. You can find a recipe for homemade syrup in my article “What is Modeling Chocolate and How is it Made?”

The syrup is added to make the fondant more flexible to prevent cracking and allowing it to roll easier.

Lemon juice and lemon extract – an optional extra but added to your recipe will help reduce the sweetness of the fondant.

Mixing by hand – after melting the marshmallows, you can mix in the other ingredients and then knead them by hand.

It is easy to make this fondant, so I prefer to mix and knead everything by hand rather than washing the mixer afterward – OK, I’m lazy, but it works for me.

Mixing with a tabletop mixer – You can use a tabletop mixer to mix the melted marshmallow with the flavors and the powdered sugar, but you will still have to finish it off by kneading the fondant by hand for a while, so you get a smooth pliable dough.

Warning – Don’t try to mix everything with a handheld mixer because once the powdered sugar is incorporated, the dough may be very stiff. The motor on a handheld mixer is not very strong, and a stiff mixture is likely to ruin your mixer.

Marshmallows for Fondant
Marshmallows weighed to make fondant

Notes…
Marshmallows
It’s best to use white marshmallows and if you want to color them, then use gel paste colors as they won’t alter the consistency of the fondant. 
When the marshmallows have melted, they will be very hot, so extra care is needed when handling the mixture.
Flavor
I have used lemon in this recipe mainly because it reduces some sweetness, but you can use other flavors that will compliment your cake, such as strawberry, orange, vanilla, etc.
Syrup
This can be light corn syrup, glucose, or golden syrup, or homemade syrup.

Melted Marshmallows
Melted marshmallows.

Marshmallow Fondant Recipe

 

Weight converter

Ingredients

  • 1lb  Marshmallows
  • 2lbs  powdered/confectioners Sugar (weigh first then sift) 
  • 2 tsp  Syrup (see notes above)    
  • 2 tsp  Lemon Juice (optional)
  • ½ tsp  Lemon extract (optional)
  • 2 tbsp Water
  • White vegetable fat/shortening for greasing your hands, work surface, and tools

Method

  1. Place the sifted powdered sugar in a bowl and set aside.
  2. Measure the syrup, and lemon juice, and lemon extract, and set them aside.
  3. Grease a large microwave-proof bowl with the vegetable fat and add the marshmallows and the water.
  4. Place the bowl of marshmallows into the microwave and heat on high for 20 seconds until they have puffed up and have softened.
  5. Stir the marshmallows with a greased spoon or spatula. If the marshmallows haven’t completely melted, then return them to the microwave for a few seconds at a time until they have all melted.
  6. Add the syrup and the lemon juice to the melted marshmallow and stir.
Ingredients Added to Marshmallows
Ingredients added to marshmallows

Mixing the marshmallow fondant

Once you have melted the marshmallows, you can mix the powdered sugar into the fondant by hand or a tabletop mixer.

With a tabletop mixer…

Grease the bowl and dough hook of a stand mixer.
Place approximately ¾ of the powdered sugar into the bowl, and with a greased spoon, carefully transfer the melted marshmallow into the mixer bowl on top of the powdered sugar.
Attach the bowl to the stand mixer and insert the dough hook
Turn the mixer on to a slow speed and mix the marshmallow into the icing sugar. At first, it will seem as if they will not combine but continue slowly mixing until the ingredients have all been mixed and start to become firm. Turn off the mixer.

By hand…

Add a couple of spoonfuls at a time of the powdered sugar to your bowl on top of the melted marshmallows and stir it into the melted marshmallows. Continued doing this until ¾ of the powdered sugar has been used.

The fondant may not look very smooth at this point, but it will come together nicely once it has been kneaded.

Powdered Sugar Added to Marshmallows
Powdered sugar added to marshmallows

Kneading the marshmallow fondant.

Warning – The mixture will be very hot so let it cool for a few minutes until you can comfortably handle it without burning your hands.

Grease your work surface and your hands.

Remove the fondant from the mixing bowl and place it onto your work surface.

The fondant may look a little lumpy at this stage, but it will become smooth once it’s been kneaded.

Marshmallow Fondant Poured On Worktop
Marshmallow fondant poured onto worktop

Use a greased spatula to start the kneading process, then discard the spatula and continue kneading with your greased hands.

Starting the Kneading Process
Starting the kneading process

If the fondant is still soft and sticky, then sprinkle some of your reserved powdered sugar onto the fondant and knead it in.

Keep greasing your hands when necessary to prevent it from sticking and knead the dough, adding powdered sugar as required until it becomes firm, smooth and pliable. It should take about 5 minutes.

Form the fondant into a ball, cover it with a light film of grease, double wrap it in plastic film, and place it into an airtight bag. Leave for at least 12 hours before using.

Marshmallow Fondant Smoothly Kneaded
Marshmallow fondant smoothly kneaded

How to make marshmallow fondant without a microwave

Not everyone owns a microwave or even likes the idea of using one.

You may own one, but there is always the chance that the day will come when it doesn’t work.

Whatever the reason, you need to keep working, so the answer is to revert to how pastry chefs worked before relying on kitchen appliances to work their magic.

Melting the marshmallows with a double boiler

If you are going to use a tabletop stand mixer, first grease the mixer bowl, then place the marshmallows and the water into the bowl.

If you are not using a stand mixer and mix the ingredients by hand, place the marshmallows and the water in a large, greased, heat-proof bowl.

Place your bowl over a pan of simmering water (be careful not to get any of the water from the pan into the bowl), occasionally stirring, leaving until the marshmallows have melted, and then adding the syrup and lemon juice and stir them into the marshmallow.

Continue by kneading the fondant as described above.

Does marshmallow fondant taste good

If you like the taste of marshmallows, then I am sure you will like the taste of this fondant.

It’s sweet because it’s an icing made with powdered sugar and marshmallows that are both very sweet.

Some people prefer the marshmallow fondant to the regular fondant, but it is a personal taste.

I have used lemon as a flavor for the fondant because it reduces the sweetness a little, but you can use any flavor to compliment your cake.

Marshmallow fondant vs regular fondant

Marshmallow fondant is easier and faster to make than regular rolled fondant.

All you do is melt the marshmallows with some water and knead in the powdered sugar to make marshmallow fondant.

If marshmallows are cheap to buy and readily available where you live, the fondant will most likely be less expensive to make.

Regular fondant takes a lot more time and effort to make because first, you need several ingredients, then you have to make toffee, then add other ingredients before kneading them together.

However, you will find that professional pastry chefs will always prefer regular fondant because it’s more stable, especially for multi-tiered cakes.

Personally, I use marshmallow fondant to ice small cakes, single-tier celebration cakes, etc. Still, I would choose regular fondant whenever it comes to using rolled fondant for a wedding cake, especially a multi-tier cake.

How to make marshmallow fondant without powdered sugar

Unfortunately, it is impossible to make marshmallow fondant without powdered sugar because it’s made with two main ingredients and powdered sugar is one of them.

I hope I have been able to answer some of the questions you have about marshmallow fondant. If you have more questions about it, please put them in the comments box below, and I will do my best to answer them.

Joyce Freeman

Joyce Freeman

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