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Marshmallow Fondant

This Marshmallow Fondant recipe is easy to make and it's fondant that tastes good too! You'll love making and molding this with this fondant recipe that is great for topping cakes and cupcakes.
Prep Time15 mins
Cook Time3 mins
Total Time18 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 590kcal
Author: Courtney Lopez


  • 16 oz marshmallows mini
  • 2-5 tbs water
  • 2 lbs confectioners sugar
  • 1/2 cup red palm shortening
  • 1 tsp vanilla extract
  • 1 tsp almond extract


  • In a glass bowl combine 2 tablespoons water and the mini marshmallows. This takes about 11-12 minutes.
  • Place melted marshmallows mixer bowl that is lightly greased with palm oil and extracts.
  • Attach the dough hook and add about 3/4 cup of the sugar at a time to the marshmallows on low speed.
  • Once a ball forms start kneading on sugar dusted counter top.
  • Make sure to knead for about 8 minutes.
  • If the fondant is too dry add a little bit of water, in this case, a little goes a long way.
  • Once you can feel that the fondant is smooth and not tearing rub the fondant with a little shortening and double wrap in plastic. It's best to let it sit overnight.
  • Next day you can knead and color as desired.


Calories: 590kcal | Carbohydrates: 127g | Fat: 10g | Saturated Fat: 2g | Sodium: 38mg | Sugar: 114g | Calcium: 1mg | Iron: 0.2mg