Marshmallow Fondant

I've been wondering where this recipe was...couldn't believe it wasn't on AR yet. I have used this a couple times and just love it. It is so easy and tastes sooo much better than the store bought fondant. The only thing I do differently is that I use vegetable shortening (Crisco) instead of melted butter to coat my hands and the counter when working with it, works wonders. Also this recipe comes out more ivory than white...so if you want a white fondant you can get the Wilton's Icing Color White-White (comes in a small 2 oz. bottle) to add to your fondant. Works wonders!

This was fun & easy. Adult PLAY-DOUGH! I made this fondant for first time - ever - & it turned out very nicely! Do increase the melting in microwave as much as needed, in 30 second intervals, (remember the water!) stirring in between. Stir in some of powdered sugar, plop the rest of the sugar on top, & then dump it onto a very well-greased surface. Expect to knead in most of the sugar - it's easier than stirring! Give fondant a film of butter/shortening before wrapping it to rest in fridge. To roll out, instead of powdered sugar, I sifted a small amount of cornstarch on counter & then top, rubbing each in. If it cracks, then knead in a 1/2 teaspoon of water. Your environment's humidity & temperature may require incrementally adding 2-3 teaspoons water. I used Wilton's "Icing Colors" which is a gel, and also tried Tree of India's all-natural liquid coloring. (T of I's yellow - from turmeric - is brilliant, their blue -from red cabbage - makes a deep purple, & their red - from beets - makes a flesh color!) This tastes exactly like its ingredients. Do not be intimidated; give your creative being the chance to play!

I'm reviewing the making process only as I have my fondant in the fridge now and I'll update it after I've used it. I found this very easy to make for my first time fondant making! For those who aren't sure how many cups to use: 16oz bag marshmallows =10 cups; 2lb icing sugar =8 cups. I needed smaller amounts of colored fondant and divided this into 5 batches, making each separately. (perfect for accent colors on your cake or cupcakes). Use 2 cups marshmallows, 2.5tsp water, 1/4 tsp vanilla and 1.5cups of icing sugar for each batch. the butter, I just put a little on my fingers when first kneading. I added the color in while mixing, and it worked great! Cant wait to make my jungle cupcakes with this!

I use this recipe for my business. and let me tell you! its idiot proof. i used the metal bowl that comes with all kitchen aid appliance and i melted the marshmallows in that bowl. you place the bowl over a pot of boiling water.....let it steam until all the marshmallow is melted. than place the bowl on your mixer with the dough hook attachment. follow the recipe by adding the powder sugar slowly

Hallelujah, it worked! This is the 3rd marshmallow fondant recipe I've tried in 3 days. Both of the others were huge flops. I'm making a cake for my parent's anniversary party and was desperate to find a good recipe for the fondant and this was it. It's PERFECT! Thank you!

To get a TRUE RED colour, use cocoa powder instead of icing sugar when kneading, then use the gel colour red from the little tub that you can only buy at specialty stores (like Michael's) as opposed to the little bottles of liquid that you can purchase at any grocery store. Dying icing or fondant red from a white base will result in pink without the addition of A LOT of dye, and even then I have never been overly pleased with the red I ended up with. Starting from a brown base will take you to a deeper red tone with less colouring.The fondant may be a little more brittle than other colours after refrigeration, but kneading with more butter will bring back the elasticity and prevent it from cracking when working with it. I apply the same technique when going for black as well :)

Well, after reading LTH's review of this fondant, I'll just say - yep. It's that easy. This was also my first attempt at fondant. I only needed cutouts to make pig ears, eyes, and snouts. I kneaded with my KA mixer and took out some white fondant before adding the pink gel coloring. For the ears I cut triangles out with a knife, then curled and formed them on waxed paper. I let them dry and added them to the frosted cookies. I will definitely use this recipe again! Thanks Kiele!

Great Fondant!!! I have been looking for one that's not so intimidating...and this is great!!! Taste good too! Only thing I did different was after mixing all the ingredients, I wrapped it with the saran wrap then kneaded from there. It did not stick nor was it as messy as I thought! This is a keeper!

wow!!! this was just fanstastic, amazing, simple, and i could just go on and on and on. i have struggled for a long time with fondant. and this took the prize. and boy was it easy. it was completely idiot proof. even my sister could do it. i highly recommend it i can't believe it took me this long to finally stummble across the ONE. thank you, thank you, thank you. and know i shall continue to bake in my regular frenzy, did i spell that right oh who cares.

**TIP*** Use a stand mixer with a bread hook to do all the kneading for you. Same result without the sticky mess. I slowly added the sugar, then let it "knead" in the machine for about 10 minutes, then refrigerated in saran wrap I had sprayed with no stick cooking spray. When I was ready to use it I did some hand kneading on a counter dusted with cornstarch. Came out perfect and I had very little mess. It looked beautiful on the cake and everyone was impressed. Also - this can be stored in the fridge for a LONG time. Mine was stored about a month before I used it and I still have more. What can go bad? It's just sugar and more sugar - that never goes bad, right?

Wow!! This was my first try using fondant. It was so simple and tasted better than expected. A few things I learned: *Half of this recipe covers a two layer 9" round cake. *Crisco is your best friend! Use it to grease everything, including the knife you use to cut shapes and the clear wrap you wrap it in. (no butter needed... Crisco is flavorless and leaves a shine) *Melted the marshmallows in a steel KitchenAid mixing bowl over a pot of bowling water (prevents burning/exploding marshmallows). Move the bowl right to the KA and use the dough hook to knead the dough. Plan on kneading for a while. *No need to measure out the powdered sugar. It is ready when you lift the KA top and the dough is stiff. When touched, it will stick to your finger, but barely. I made two batches, both times when it was getting to the right consistency, it tended to occasionally make a snapping/popping noise while being kneaded (like cracking gum). *Two hours in the fridge was enough for half a batch. *Colors seemed to brighten after being in the fridge and rekneaded. *If you mess up on a shape, and the fondant is getting warm, it is best to stick it back in the fridge for a bit. Otherwise it tends to be hard to cut and snags. *When covering a whole cake, it is SO much easier w/ two people. Enjoy!!

I love this recipe, but leave out the vanilla, and use additional powdered sugar instead of butter to get a nice cermic type look instead of a shiny greasy one. If it's a dry daY I have to add another tablespoon of water.

This was so easy, very tasty, and tuned out perfect! I am so glad I tried this! Thank you so much for sharing and I look forward to sharpening my fondant decorating skills!

This is one of my most valuable and used recipes. It has done wonders for my cakes and my bottom line! I think it takes color better than traditional fondant, the colors are brighter and more true in shade. I've made it many times now and have learned a few tips. If you are using gel or paste colors do not add these until after you have finished adding the sugar and are in the final kneading stage, otherwise the texture will be off. Adding glucose to the fondant (when making decorations or figures) makes it more pliable and it will take an extra day to dry out. Use shortening when working with the fondant. I started out using confectioners' sugar to keep it form sticking like I had been with traditional fondant and it totally dries out the marshmallow fondant. Give it a try, you'll be pleased with the results and the flavor. I skip the vanilla so my fondant stays white.

After reading many reviews, getting advice on the recipe exchange, and watching you tube videos, I decided to give fondant a try. Here is what I did to make it work. 1) I used my KA mixer with the dough hook to knead the fondant. Before kneading I put a small coat of crisco on the hook and bowl. I didn't use any butter at all. 2) To roll it out the next morning, I coated the counter with Crisco, didn't work too well, then tried powdered sugar which went much better. Before handling the fondant I rubbed crisco into my hands to keep it from sticking. 3) To make the fondant cutouts stick to the fondant covered cake, I placed them on a damp towel for a minute and gently patted them down. This gave them the right amount of "stickiness" to make them stay on the cake.

This was my first experience with fondant - making it and decorating with it. I was very happy with the taste and the ease of using it for decorating. However, I felt the directions for making it are very difficult, particularly step 2. Since trying this recipe, I found a way I like much better. I pour most of the bag of powdered sugar onto a mat on my table, and make a well in center of it. Then I add the cooled melted marshmallow mixture to the well and begin scooping the powdered sugar up and over the mm mixture with my greased hands. I keep doing this over and over for several minutes until the mm mixture is no longer runny and not as sticky to the touch. Then I begin the kneading process. When I tried adding the powdered sugar as stated in this recipe, it was nearly impossible with the beaters after about one cup of sugar. I've made the fondant now about 6 times with my new approach and LOVE it.

Very good and very easy. I covered my cake with regular buttercream frosting (crumbs in the frosting are ok). I rolled out the fondant on a laminated pastry mat covered with a thin film of shortening. I flipped the mat over and positioned it on the cake, peeled off the fondant, smoothed it down, and trimmed off the excess with a spatula. To marble your fondant: divide your dough in half. Tint the dough balls with different colors of decorator gel (or keep one white). Roll them out into logs about 10 inches long and twist (or braid if you have 3 logs) them together. Knead them SLIGHTLY, trying not to overwork them as the color will become more uniform the more you mix it. Roll it out a bit and knead a little bit more and roll out to your desired diameter.

This was my first time making fondant and I did a ton of research on it. I decided to make this recipe because I didn't need to go purchase a candy thermometer. I'd definitely do this again. I followed the suggestion that I use marshmallow fluff (though mine didn't add up to the same volume, so I melted a few ounces of regular - large - marshmallows). It worked really well. I also followed the suggested to heavily grease (I used butter) every surface that the stuff touched, particularly my Kitchenaid mixer. I probably added two times (at least) the amount of confectioners sugar when I was starting to roll it out, but that may be because I live in an extremely humid area. The toughest part really was transferring the sheet of fondant to the cake. My husband suggested I roll it out on bakers' paper (the best I've found is called Non-Stick Baking Liner - far superior to any parchment or wax paper that I've found), and then transfer it to the cake that way - peel it off the paper. That worked really well. I cut polka dots out to cover the "problem" areas, and it turned out cuter than I'd even thought. Someone, somewhere, suggested using vodka to adhere the embellishments to the fondant-covered cake and that worked splendidly. One recipe yielded a whole lot and I had leftovers. I covered a two-tiered 10" and 6" cake with it and probably have enough to do another of the same size.

Love it!! I did not add the butter of the vanilla, I used imitation almond extract instead. If it seems too dry and is cracking, just add shortening!!!

I have been using this recipe for a very long time and it is as easy and tasty as all the earlier reviewers have said. One note: I add 2 Tbls of glycerin (available at cake decorating stores or use 2 Tbls corn syrup) to the melted marshmallows and 1/2 tsp of popcorn salt (very fine grain salt). The glycerin (or corn syrup) will make the fondant more pliable and the salt just makes the flavors more intense. Also, you do not need to refrigerate this at all. Wrap it in greased plastic wrap and then place into a ziplock bag with all the air squeezed out. It will keep for a long time at room temp.

Yay for fondant!!! First time, and I can't wait to try it again! I used my KitchenAid, and I did 1/2 a recipe at a time, because I was worried about the motor as per other reviews, and I wanted to colour the mix before the sugar went in, and I had several colours to do. I found the 1/2 recipe very manageable, and no problem whatsoever for the mixer. I microwaved the marshmellows with 1tbsp water, when they were melted, I dumped into the mixer and added 1 more tbsp water and the vanilla. I mixed that all together with the dough hook, and then started adding the colour and sugar until the desired consistency and colour were reached. Once it formed a ball, I wrapped and put it in the fridge. I made one the night before, and one about 2 hours before I used it, and both turned out great. I kneaded them a couple times before rolling out, but that was it. It wasn't sticky, and I was able to roll it out to 1/4" thickness with ease. I used a silicone mat, which I started out with cornstarch, but switched to butter for greasing. It was so easy!!! I kept the mess factor down, by greasing EVERYTHING I used with butter, the microwave bowl for the marshmellows, the mixing bowl, the dough hook, the spatula and spoons I used, the rolling pin...everything. After a 5 minute soak in hot water, no problem to clean whatsoever. YAY!!! As I said, can't wait to make more cakes!!

I've always liked the look of fondant but it just tastes so awful! Then I found this recipe and thought I'd try it. But before I had time to I came across and signed up to take a fondant class. At the 1st class the instructor said marshmallow fondant is far better taste-wise (and cost-wise) to use on a cake but the store bought stuff is better when making 3-D decorations. (I'll have to test that for myself.) So before the 2nd class I whipped up a batch using this recipe and found it to be very easy to make. I did microwave the marshmallows at 30 sec intervals until melted, then used my Kitchen Aid mixer to mix everything together, making sure to grease the bowl and dough hook very well with shortening prior to adding the ingredients. The mixer did the kneading for the most part, then I completed the kneading on a large, greased plastic cutting board. I think you could do it on a greased countertop if need be. It worked great! 2nd class came and the instructor told us if the marshmallow fondant is too hard to knead when you're ready to use it you can zap it in the microwave for just a couple of seconds and it becomes pliable again. Use caution when microwaving it, it only takes a couple of seconds. I haven't tried coloring the fondant yet but I don't see that it would be a problem whether you add the coloring to the melted marshmallows first or knead it into the finished fondant.

This is a wonderful fondant recipe. Easy to make & it tastes great! I always grease a glass bowl with Crisco & zap a bag of marshmallows for 1 minute in the microwave. Then I add the water, CLEAR vanilla, & sift about 5 cups of powdered sugar. After mixing with a greased spatula (crisco, crisco, crisco) grease up your hands and start mixing it by hand. You can portion it out and add your color right away. Roll it in your hands and work the color in. Wrap each individual color in saran wrap and refrigerate. When it's had time to rest & cool for a few hours just roll it out with powdered sugar and PRESTO--you're a professional baker :)

This was very easy! And the best advice I've seen by far (not sure if it was on this board or another) was to colour the marshmallow mix after adding the water but BEFORE adding the confectioner's sugar. This helped me avoid getting technicolour hands and ensured a nice even colour from the beginning, reducing the kneading required to work the colour in. In my case, I split my marshmallow, water & vanilla mix 5 ways and added different colours of die to each bowl. Then I added confectioner's sugar to each bowl separately. I also kneaded in a little extra confectioner's sugar, knowing I was making figurines, so they'd harden a bit.

I just made this recipe, with a chocolate twist. I only needed fondant for a small cake so I halved the recipe - I used 8oz marshmallows and 2 tbps magarine and added 2 (1oz) squares unsweetened bakers chocolate. (no water or vanilla) Melted in microwave and stirred smooth. Then added 1lb powdered sugar, gradually of course. I found after the first addition of sugar, mixing/kneading by hand was super easy! It is smooth and flexible! Even more, it tastes like a tootise roll! I added too much sugar at one point so I just kneaded a teaspoon more margarine to the mix! Perfect!

Fantastic fondant. Try this no mess version. I grease a large glass bowl with Crisco and melt the marshmallows in that. I then stir in the water. I dump that mixture into my KA mixer that has most of the powdered sugar in it. (reserve some of the powdered sugar for the final kneading.) Greasing the bowl before melting the marshmallows releases the sticky mix easily. Using the dough hook I mix the sugar/marshmallow until a dough forms. I then knead the rest of the sugar in by hand until the fondant is no longer sticky. No need to butter your hands!

Tasty and relatively simple (for fondant anyways). Much better than the Wilton premade fondant. A few tricks I've learned from trial and error: First, use a stand mixer if you have one. Grease the bowl well and put your powdered sugar in it, creating a well in the center. Pour the marshmallow mixture in the center and use the dough hook to incorporate the two together. Second, add food coloring to the marshmallow mixture BEFORE adding the powdered sugar. This will save you a lot of extra kneading!

I have been using this recipe for years with Crisco shortening instead of butter. Using Crisco shortening produces nice white fondant and is more stable at room temperature than butter so you can use it right away. It is as easy to roll out for cakes as real fondant but marshmallow fondant tastes yummy unlike real fondant. If you have any left over, wrap tightly in plastic wrap and refrigerate. To use again, microwave for a few seconds (5-7) to soften it up again. Knead again with a little Crisco and icing sugar. You can also freeze.

This was my first fondant, so I don't have any frame of reference to other recipes. I made two batches, one as described, and one in the microwave. Both came out fine. I did add a bit of glycerine to one of the batches and it was a little more forgiving. Great texture, no ripping, and firm enough to resist inadvertant dents. Made enough to cover and decorate a 9" round cake (one package store bought cake mix). I didn't know how much I needed, so the double batch left me with enough to do a whole other cake! Tip: Give the fondant at least 3 hours on the counter after you refrigerate. I let my fondant warm to room temperature, and I still had to microwave it to soften it up enough to work with. Good taste. Make sure your tools and counter are super clean. The fondant will pick up any little speck of debris. Melting the marshmallows in a pot will show you how dirty your cookware really is!

I took Chef4Six's advice and made this with marshmallow fluff and it was SO easy! The taste is great too.

WOW! How fab and easy! I have to confess that I followed the review that used marshmallow 'fluff'- and it was AWESOME! I mixed the "fluff" in my kitchen aid- heavily sprayed with PAM and added in the confectioners sugar until it would hold any more. Then I turned it out onto my heavily Crisco'd counter top and kneaded the color into it. What FUN!!!!! Put it in the fridge overnight and rolled it out the next day. EASY PEASY! This was my first attempt at fondant- and it was FUN and easy and tasted good too! I feel like I may never used buttercream again.....lol! (I did use a thin layer of buttercream to make the fondant stick to the cake) SOOOO awesome!

fallowed this exactly and every time I make it, it turns out great! I make cakes pretty regularly for friends and family and LOVE working with fondant and use this every time!

I've always liked the look of fondant but it just tastes so awful! Then I found this recipe and thought I'd try it. But before I had time to I came across and signed up to take a fondant class. At the 1st class the instructor said marshmallow fondant is far better taste-wise (and cost-wise) to use on a cake but the store bought stuff is better when making 3-D decorations. (I'll have to test that for myself.) So before the 2nd class I whipped up a batch using this recipe and found it to be very easy to make. I did microwave the marshmallows at 30 sec intervals until melted, then used my Kitchen Aid mixer to mix everything together, making sure to grease the bowl and dough hook very well with shortening prior to adding the ingredients. The mixer did the kneading for the most part, then I completed the kneading on a large, greased plastic cutting board. I think you could do it on a greased countertop if need be. It worked great! 2nd class came and the instructor told us if the marshmallow fondant is too hard to knead when you're ready to use it you can zap it in the microwave for just a couple of seconds and it becomes pliable again. Use caution when microwaving it, it only takes a couple of seconds. I haven't tried coloring the fondant yet but I don't see that it would be a problem whether you add the coloring to the melted marshmallows first or knead it into the finished fondant.

Great recipe! I've never made fondant before but this couldn't have been easier. I followed the suggestion to use Fluff instead of melting the marshmallows and it was perfect. My hand mixer has dough-kneading attachments and I used those to mix the sugar into the Fluff. The regular egg-beater attachments couldn't handle it, but the dough hooks worked perfectly. It rolled easily. Seriously, I have never made or used fondant before but I had no problem with this recipe. It covered my 9" layer cake beautifully and I was able to color (with Wilton gel color) the fondant and cut out shapes to decorate my cake. This is a keeper!

I have been using marshmallow fondant for years and it is hands down so much better than the store bought stuff. Cheaper too!! I like to use my kitchenaid fitted with the dough hook to do the kneading for me.I spray the bowl with pam, dust it with powdered sugar and put about a cup in the bottom then add the marshmallow mixture. While mixing on low speed I add the rest of the sugar and let it do it's thing. It is still sticky and you have to work with it a bit but the end result is worth the effort. It keeps for weeks in the fridge too.

Great recipe! I've never made fondant before but this couldn't have been easier. I followed the suggestion to use Fluff instead of melting the marshmallows and it was perfect. My hand mixer has dough-kneading attachments and I used those to mix the sugar into the Fluff. The regular egg-beater attachments couldn't handle it, but the dough hooks worked perfectly. It rolled easily. Seriously, I have never made or used fondant before but I had no problem with this recipe. It covered my 9" layer cake beautifully and I was able to color (with Wilton gel color) the fondant and cut out shapes to decorate my cake. This is a keeper!

I was really excited to try this recipe since so many people gave it 5 stars....it was a total disaster for me. What a disappointment! Horribly sticky and impossible to work with. It was completely unusable no matter how much I tried to fix it with sugar, cornstarch, and crisco... :(

I use this recipe but MINUS the butter. No need for it. You can just use marshmallows, water, sugar and any flavoring you desire. It tastes WAY better than a store bought popular brand that is practically unedible! Mini marshmallows are also not required. I have made it with regular ones and it is just fine, just be sure to use the same oz. size. Also, if you omit the butter, no need for refrigeration. Just melt the mallows with the water until smooth then add the sugar and flvoring and work it A LOT until pliable and not sicky. Then it will store fine in a tupperware, airtight container.

This is just fantastic! Thank you so much for sharing it. I made this yesterday. It was my first attempt at any kind of fondant or cake decorating. VERY easy! Of course, I didn't produce the most beautiful cake but the fondant was smooth and gorgeous! I don't have a good mixer, so I did everything by hand. No problems at all. I messed up a little. I had made a few small batches to color and make into circles for decoration. When I put them on the cake there was powdered sugar on them that I wanted to wipe off, and I quickly found out it's not ok to wet your finger and wipe it off like that. To anyone else that's never used fondant and doesn't really know much about it, DON'T do that!! It makes the fondant all sticky. (Duh!I really wasn't thinking.) Also, don't skip letting it sit in the fridge! I was very impatient and wanted to start playing with it right away. It didn't work out well. It was 100% better after being in the fridge for about 6 hours. This was so much fun to do. I hope that everyone else that sits and watches Food Network cake challenges and wishes they could make a gorgeous cake will try this.

I tried the KA method with marshmallow cream; not successful. I used my mixer attachment which just clogged and stopped turning. I ended up having to remove the "batter" by hand, dump onto a powdered work surface and just work it by hand. Did you use the dough hook attachment?? I would recommend just using a 13 oz jar of marshmallow fluff and plenty of powdered sugar. Work it by hand until you get the consistently you're after.

This was super messy; a lot of my marshmallow mixture stuck to the bowl, not sure if I did something wrong? But the end result is very nice! I appreciate another reviewer's advice to stir in cocoa powder with the powdered sugar if you're trying to make it red. I used some cocoa powder with liquid red food coloring before stirring in all the powdered sugar, and the result was a nice rich red. Thanks for sharing this!

I used marshmallow fluff and just kept adding powdered sugar until workable. Will use this from now on! Oh, yeah, I'm a professional baker/decorator!

Excellent recipe. Advise for first timers. GREASE the pan you are melting marshmallows in WELL. Halve the recipe and make it in two batches. Comes out great. EASIER ON MIXING AND KNEADING.

THRILLED. This was my first attempt at fondant and it was so easy!! I've heard that making fondant is very tricky so I've never attempted it until now. A perfect recipe, easy to follow, easy to make. My first fondant cake actually worked! My design skills may need some improvement but the fondant turned out great. I forgot to put the shortening on my hands at first, BIG MESS. I definitely advocate the use of shortening. Also, I didn't refrigerate overnight and it came out fine. I just rolled the fondant into a 2 inch thick slab, put in the freezer for about 30 min followed by the refrigerator for about an hour. Afterward I brought it back to just under room temp and rolled it out to about 1/6 inch thick. It was enough to easily cover a 4 layer 9 inch round with butter cream between the slabs. I made another half recipe to use for decoration. Very happy. I will likely never try another fondant recipe, no need to mess with perfection.

This recipe tastes much better than Wiltons and half the price. Shortening can be substituted for the butter. I microwave marshmallows with 2T of water for 30 seconds, stir, and repeat. For a total of 2-2.5 minutes. Pour mixture on a marble slab coated with shortening and then dump the confectioners sugar on top. Coat hands with butter or shortening and work together. Takes about 8 minutes. May need remaining water. Make at least 1 day ahead of time. The little beads of sugar will disolve and make for a smoother final product. If using the next day... just leave out on the counter. If using later, up to 2 weeks, store in fridge. Do not freeze. Bring to room temp and knead to body temp before rolling out. If using an older bag of sugar sift it 1st, this will save you tons of time. I make fondant often so I use a 1:1 ratio of confectioners sugar and cornstarch to keep it from sticking when rolling fondant out. Just put it in a shaker and dust when needed.

Had alot of fun with this recipe. The humidity was very high. I froze the cake before i covered it. When i brought it out and put the fondant on it everything started sweating from the humidity. I was worried it would melt but in the end the sweating gave the fondant a nice shiny look (looked like i meant to do it) It was SUPER easy to work with. took gel food coloring beautifully. I will use this again many many times!! Thank you

USE CLEAR VANILLA EXTRACT and your fondant will not be ivory in color... it will be white : ) My husband and I have been making cakes for almost 2 years now and have been using a recipe similar to this one. We use Crisco instead of butter. The secret to white fondant is simply changing the vanilla extract... no need for the additional step of adding white coloring later. Most cake supply stores will have it. We have found it in Michael's craft stores in their baking section as well.

DO NOT REFRIGERATE!!! All it does is dry it out. Just let it sit at ROOM TEMP overnight. If your house is hot, like in the summer, you can set it my the AC or with a fan... but the fridge will just make it crack when you work with it. Great otherwise!

This is a great recipe. The only change I did was to use shortening instead of butter. It is very similar to the Wilton's rolled marshmallow fondant recipe. I just prefer to use the shortening to forgo the heavy butter taste. I also used my Kitchenaid mixer to do most of the kneading. I used the mixer for about 80% of the mixing, and when it became dough-like, I took it out and hand kneaded it for a few mintues, before storing. The taste is excellent, and I made my first fondant cake with it, which was a great success. I let the fondant sit for about 4 hours prior to using it and it was very workable. It was however, even better, the next day! The key to the successful fondant is making sure your work surface is well greased!!

This is the BEST, GREATEST, YUMMIEST,EASIEST fondant recipe EVER!

This was so easy! To those who struggled with cracking, I wonder if you overcooked your marshmallows? Just soften them so they can be stirred smooth, don't wait for them to turn liquidy in the microwave. I added regular food coloring into the marshmallows as recommended. I used my Kitchen Aid mixer as recommended by other reviewers, but found that the sugar tended to collect in the bottom of the bowl and eventually I just dumped it all onto the counter to finish kneading. I never thought I could make fondant myself, and I never expected it to be fun. Saves money over expensive bakery cakes and looks just as lovely and professional. Definitely give this one a shot. Thanks!!!!

I was a little worried about attempting fondant for the first time but read a lot of the reviews and decided this was the one to try. I was right! I was amazed at how easy it really was. I used the mini marshmallows, popped them in my microwave for 1 minute and stirred. Then I added clear vanilla and water and put it in my Kitchen Aid mixer using the dough hook. I added the confectioners suger little by little just as the directions said and that was it! I never even needed any butter. I don't think I would have wanted to attempt it without the Kitchen Aid mixer. I also had a countertop silpat and teflon coated rolling pin. From what I've read, I'm sure these items made it much easier! I made a three tier cake and made three batches of fondant. The white layer was a breeze. For some reason, the batches that had color, were a little more difficult to work with. Maybe it was me, but I got though it. I had a little trouble with sticking and tearing when I tried to lift it up, even with the silpat. I can't imagine what it would be like without one! I read it was better to use cornstarch and when I tried that, it worked! I also had a black layer and didn't like the white sugar or cornstarch showing on it and read to go over it with a little crisco and that worked perfectly! All in all, it was a success and I had tons of compliments! Would definately do it again.

I made this recipe this weekend. It was my first attempt at fondant. I decided to try this one since I've read that MMF can be more forgiving. I had a lot of fun making it and rolling it and playing with it. My husband even got into the action, but did not seem to relish it as much as I. When I rolled it out, I was very suprised at how easy it was. I had purchased a silicon rolling pin, so maybe that was some of it. I had dusted my counter with cornstarch as well, but I really thought that things would stick more. But, no worries. Cutting the shapes was good fun. I really started flashing back to my childhood, playing with play dough and such. So, fun recipe. Now to brass tacks. Although shows on Food Network make it look easy to cover a cake in fondant, it is NOT easy to smoothly cover a round, barrel shape with a flat piece of frosting. I tried to burnish it and stretch it and make it pretty and flawless but did not do so perfectly. I can see that a person needs to practice. So if you are a beginner, do not expect things to go easily and flawlessly the first time. Also, if you're going to stick on shapes or other decorations, have your water or butter cream on hand so that you can just reach over and get some "glue" when you need it. As for taste, this is a SWEET frosting. 1 lb of marshmallows and 2 lbs of sugar pretty much means it's going to be SWEET. It does however not taste as bland as other fondants I have eaten. I put in some extra vanilla flavori

I followed this to the letter and it was a mess! It never got completely smooth. When I kneaded it it would be almost smooth and then turn very sticky again sticking to the countertop and my hands. I added more sugar and the same thing would happen. NOt sure what we did wrong with this but will not be using this again! Rolled buttercream fondant from this site is better, although that one is quite greasy. Will keep searching for the perfect fondant recipe!!

This is the first time I ever made fondant as well as worked with it. Most people do not care for fondant. They usually say it looks pretty but doesn't taste good. Well I have to say it was easy to work with and tasted good as well. But I did only use it as decoration on frosting, so there wasn't too much fondant being eaten at one time. It tasted like marshmellow, which everyone like so that definitely was a plus. Now about making it.........I really thought at one point that my hands would be forever webbed together by this sticky mess then all of a sudden it just kind of worked itself into a ball. I was really pleasently surprised how easy it was to work with after it chilled overnight. I definitely reccomend making it. With that said make it a couple of days prior to it being needed - so the mess and stress level is a minium, which definitely enhances the experience of using the fondant.

This stuff is fantastic! I only had one experience many years ago with fondant (the traditional kind) and it was a disaster!! Since then, I have stayed as far away from the stuff as I could. Recently people have been talking on the Buzz about how great marshmallow fondant is, so I decided to give it a try. I had an order for a cake with Tweety Bird on it, so I used this fondant to make the Tweety out of. The fondant came together beautifully, colored very nicely, and rolled out incredibly easily. The only problem I had was that it stuck to the waxed paper I rolled it out on, but I'm sure that's just because I didn't dust the surface with enough powdered sugar before rolling it out. I was able to flip the shape over and carefully peel the waxed paper off. I've never been so successful making a character cake without using a shaped pan! This fondant will have a permanent place in my baking repertoire!

Great easy recipe. My only suggestions are to use Crisco instead of butter...that way you don't need to refridgerate your cake, and to buy an extra pound of powdered sugar because two doesn't get the recipe to the correct consistency (it's way too sticky with only 2). I end up using about 2.5 lbs.

Just so you guys know there is 10 cups on a 16 ounce bag of mini marshmallows, and 7 1/2 cups of powdered sugar in 2 pounds. This is such a great recipe, totally using this for grease themed cupcakes

I'm not sure why the recipe says to place the dough in the fridge overnight. I put it in the fridge for less than an hour and it worked just fine. I also substituted the butter for Crisco and that made it really easy to work with. Awesome recipe!

Fun to make, very sticky. Don't forget to sift the powdered sugar because mine had pock marks. Overall a great recipe that I can't wait to make again.

Very good recipe. Received a lot of compliments on how *~*DELICIOUS *~* it tastes (if you've tried traditional fondant, you'll know why once you taste this). I only used 2 tbsp of water by error and it still came out great. I was able to use this the same day without overnight refrigeration. However, it must sit out for at least an hour first to cool completely. I was pleased that the fondant was VERY easy to work with. I read on another website (cakecentral.com) that you can add food coloring to the melted marshmallows instead of trying to knead it through. Saved me a bunch of time!

Awesome recipe! From the words of so many converts...using this recipe is soooo much better than store bought! It tastes good, and very easy to work with (albiet very messy mixing the powdered sugar in!) I used Crisco in place of the butter as so many others mentioned, also greased the counter and rolling pin with crisco - did not use the powdered sugar or cornstarch, made loads of fondant too! Thanks for the great recipe! It's definitley a keeper!

I used this recipe to make a cake for a birthday party. Having never used fondant of any kind before (I was always afraid of it!) I was very happy with my results! It is super simple to make and easy to work with. Two things I would change about the recipe though. One, it is very helpful if you grease all of your bowls/beaters with shortening before making this. The bowl you melt the marshmallows in and the mixing bowl and beater. It will make clean up way easier. Also, if your frugal like me, you may not want to soften quite so much butter. I found that I only really needed maybe a shy half of the 1/4 called for. Butter is pretty expensive and I had all that butter sitting in the bowl that I was unable to use for anything else (since my fingers had been all in it.) These are very minor things though, so the recipe still gets five stars from me!

i did this recipe once and followed the directions step by step and it just didnt come out right. then i tried again with the marshmallow fluff it was amazing! i didnt heat up the fluff just added my color and slowly added in the powder sugar using a wooden spoon. then turned it out onto the counter top for extra needing. it was so easy and tasted great too! i cant wait to use this recipe again!

You can't go wrong with this recipe! It was the first recipe I tried - and it turned out perfectly! I made four batches of fondant and made three baby shower cakes. The taste is delicious - everyone ate it (not one person peeled it off!) Definitely use crisco on your hands instead of butter. And recommend coloring the fondant before you put it in the fridge (just easier to work with and knead the color into the dough before it is refrigerated.) Also, don't be afraid to microwave the fondant when working with it and decorating your cake. Just a few seconds and fondant that might be starting to harden up becomes soft and pliable again so you can continue to decorate with it. I have recommended this recipe to others - and they also have had success making it. Thank you, Kiele Briscoe for posting it! I was afraid to make fondant - but now I can't wait to do it again since it is so easy and tasty!

Wow. Super super easy and way fun to play with. I am notoriously known for making ugly b-day cakes, but this one was beautiful. I made a double layer 9" round and topped it with plain white fondant, then tinted some of the other fondant different colors and used flower cookie cutters to cut shapes out and decorate the cake. Just needed to wet the back of the cutouts to have them stick. Note: I'm glad I read somewhere that you still have to frost the cake before covering it with fondant. This may seem obvious to some people, but it wasn't to me- haha). The only reason I did not give it 5 stars is because I wasn't too crazy about the taste- pure sweetness, but I'm pretty sure that's how all fondant tastes.

First time i did this recipe it was very sticky because i had no mixer and was doing it by hand. I thought it was never going to come together but then the impossible happened lol after 15-20 mins of kneading it finally became fondant well marshmallow fondant that is :) The real fondant is one of the most nasty things ive ever ate and ruined whatever dessert i was eating its like pure sugar. Thats why i love this recipe its just the right amount of sweetness and the cost to make it is even sweeter lol :) I loved it and everything about it so simple and easy. I suggest as other did to mix in the color before adding the powdered sugar. When i did it the first time i added color after i made it and that took forever to do! Besides adding the color first makes it come out streak free and equal coloring. I would suggest though to make your color slightly darker then you want it because after all the powdered sugar is added it lightens it up a bit. Just test it out as i did and it cost almost nothing for the ingredients. Also suggest to use clean vanilla extract if you want white as the real vanilla will color the fondant almost an off white. ANYONE AND I MEAN ANYONE CAN DO THIS!!!! Also i use crisco instead of the butter so much better. I will always use the recipe for the rest of my life. Made this 8 times already and counting on many more :) Thanks for this amazing delicious recipe.

I made this to make some pink polka dots on my sister in laws birthday cake! It was delicious! It reminded me of circus peanuts though when I ate it! Next cake I make I am attempting to make a bow since I ran out time for the last cake! I also still have plenty left!

i have been so scared of fondant, and finally worked up the nerve to make it this afternoon- WOW! it was so much easier than i expected! i added wilton gel coloring to the melted marshmallow and water mixture which made it so easy to tint. i added as much sugar as possible with a wooden spoon, then dumped the mass on my sugared countertop, greased my hands with crisco, and kneaded in sugar until the dough was stiff and no longer sticky. the only thing i'll do differenly next time is grase my bowl with crisco before melting the marshmallows- i forgot and its a pain to try to clean!! DONT BE AFRAID OF THIS RECIPE- try it and have fun!!

Make sure you grease (Crisco) the bowl and spatula generously before putting in the marshmallows. Even grease the surface before putting the powdered sugar on it to knead. Grease everything.

I followed the directions and used my stand mixer to do the kneading. For whatever reason, I couldn't get this recipe to work and ended up having to throw out the entire batch.

Good fondant recipe, however I think there is a typo. The Kraft Jet-Puffed mini marshmallows came only in the 10.5 oz size at my store. I used only the 10.5 oz of marshmallows and 3T of water the first time I made this, and pretty close to 2 pounds of confectioners' sugar. It came out great. If you use 16 oz of marshmallows as written in the recipe (which is the weight of the large sized marshmallows bag), you will probably need more than 2 pounds of confectioners' sugar. When I tried it I probably used 3-4 cups more. It still came together fine, just needed a lot more sugar in the kneading phase when using the full 16 oz of marshmallows as called for (and the full 4T of water). I also used butter as the recipe states, to avoid trans-fats, and had no problems with it. I wasn't sure if there would be problems since lots of reviewers mentioned using shortening.

This is my 'go to' recipe for fondant!! Super easy to make in my Kitchen-Aid. I just use the bowl as the top pot for a double-boiler, then transfer it to my machine. I add food coloring while the marshmallows are melting. You MUST use lots of conf sugar when rolling out!! But this is SO much cheaper than store bought, and tastes better than anything around. You'll be a hero if you choose to make this!

Maybe it is because I have an ancient sunbeam mixer but this just did not mix well and was a mess. My mixer could not mix it. Should have tried some of suggestions but doubt it would have helped. We also weren't to crazy about the taste once we did get it mixed up.

This is the first time I'm writing a review on anything found on AR! Like other users I was nervous about making this. This recipe is amazing! My mom DOES NOT like fondant and I asked her to please try this recipe and she will now allow me to use fondant on the family cakes lol. It's so much cheaper than regular boxed fondant! I used the bowl from my Kitchen Aid as a double boiler instead of microwaving because I wanted to save dishes. I started to melt the marshmallows then mixed in the water and vanilla and kept it over the pot of water until smooth. I then used my dough hook and gradually added all but the last cup of confec sugar. I used Crisco instead of butter and kneaded in the last cup. I have used boxed fondant so many times so I'm used to the feel of fondant and this was the same quality but with better taste. I will never waste money on boxed fondant again!

This is such a simple recipe and absolutely terrific! I made some of the same changes as everyone else; used crisco and didn't bother with the vanilla - oh my! I've never worked with fondant before this and now that I've found this recipe which is super economical and devine as far as taste goes, I'll be using it from now on! Everyone raved about the taste and the look, and it was so easy to work with. I highly, highly recommend this recipe to anyone who is wanting to get into working with fondant but has been intimidated by it until now. Try this! You will love it!

This was my very first time at making and working with fondant, except for the time I tried the "buttercream fondant" recipe from this site (which was a huge disapointment). I followed chef4six's advice and used fluff marshmallow instead of melting my own. I mixed everything in my food processor with the regular blade attachment(make sure to butter the blade and bowl well). Made only half a batch, because I did not have enough icing sugar. I also eyeballed the sugar, because I wasn't sure how much a pound would be. It was awesome, easy and absolutely delicious!!! My mom who doesn't even like fondant, thought this one was delicious! I put it over the strawberry cake from scratch from this site, over a thin layer of buttercream icing. I ran out of icing sugar to roll it out with and smooth it, so I rolled it between two sheets of plastic wrap. Perfect!! Thanks sooo mcuh for this awesome and perfect and most delicious recipe for fondant!!

Fantastic! Never sticky for a second as I did the whole thing in my kitchen aid with the dough hook. I used crisco instead of butter, and I added in gel food coloring as needed to small batches and it was awesome to work with. Made yo gabba gabba cupcake toppers which were such a hit! I highly recommend keeping some crisco and cornstarch handy when rolling and cutting to keep from stickiness and an x-acto knife which made all the difference in making mini shapes!

awesome! I have been dabbling in cake-making for a few years now, just for fun, but I usually use the store-bought, which tastes bland, at best. This recipe is SO easy and SO cheap though, it's just fantastic! I make my own vanilla extract (seriously, so easy and cheap, and makes a great gift!) and I was worried that it would tint the fondant, but it honestly looked just as white as the store-bought, and tasted amazing! I sprayed my bowl with pam before nuking the mallows, and then turned the melted mallows out into my sprayed kitchenaid for all of the mixing (saved my arms!). definitely keep a glob of Crisco and a box of powdered sugar nearby when kneading right before use. I also got a small spray bottle and I put a bit of vodka in it to spray the fondant with after it's on the cake. it absorbs the excess powdered sugar and gives it a clean, even, finished look when the alcohol evaporates.

this was my first crack at a fondant cake and i must say it turned out beautiful and tasted good. i made this cake in memory of my father who passed away this past march..he loved butterflies and daisies and that was my theme i used pastel colors(yellow,pink,blue)im still learning the art of the ribbons and bows.the fondant was extremely sticky but after awhile i was able to get it pliable..i think the next time i make this ill use my stand mixer and lightly grease the bowl and kneading surface and see if that makes it any easier.definetly will make again.thanks for the recipe :)

I learned to make MM Fondant recently and love using it. How simple and very inexpensive (as well as delicious). So fun to experiment with as a novice; it makes me want to find excuses to make strangers cakes! lol Just want to say that I could look at all the displays for hours - I saw a lot of really amazing and talent-laden designs. I'm hoping to do my own wedding cake so I'll be practicing. Thanks all for sharing your beautiful and yummy labors of love.

I had to review this recipe again! This fondant is so easy to make (a little messy) but a great and cheaper way to make fondant. I used corn starch to roll out the fondant instead of confectioner's sugar. It's less sticky. I also kneeded in a small amount of shortening to reactivate it when it got a little dry. You can also make GUM PASTE out of this by adding 1/2 tsp of TYLOSE powder to 1/2 pound of the fondant. (tylose is availabe at cake supply stores) This is great when making decorations such as roses and other flowers. Love this recipe!! Great bang for your buck!!

This was tasty, but please use a Kitehen Aid or Cuisinart Stand Mixer - my poor little handheld couldn't handle the dough - and it's HARD WORK mixing by hand. I'll use this again when I need fondant, but hopefully I'll have a better mixer next time. :)

Who knew it was this easy and tasty to make my own fondant! I used almond extract instead of vanilla extract since that one I had was clear and I was afraid of it not being as white as possible. Also, I used my kitchen aid mixer to knead the melted marshmallows with the first 5-6 cups of powdered sugar. Then, I finished it off by kneading it on my roll/cut mat by hand. (so much easier this way!) I buttered everything beforehand that came in contact with the melted marshmallow mixture (ie. bowls, spatula, hands, KA attachment, surface) which saved the day.

Love it! Will use again. Thanks for the recipe!

I have been decorating cakes for 10 years now and always bought the wilton boxed fondant cause I never tried to make my own. So glad I finally tried it and only regret not doing it 10 years ago! I made this twice in the last 2 weeks. First time I could have used it right after making it cause when I made it I didn't notice that the bags of mini marshmallows I used were 10.5oz but looked great and tasted fine. The second time I used it I used the right amount and I noticed it was to soft to use and had to be chilled, just like the recipe said. This was super easy to make and I will never buy it again. Talk about a money saver. It is also so much easier to add color to than the hard boxed kind. I don't really like the taste of fondant I just like it for covering cakes and decorating but I always put a layer of buttercream underneath the fondant. Thanks for the awesome fondant recipe I will never buy fondant again! Also if you have problems with it sticking put shortening on your hands and keep using powder sugar on the table when you roll it. I also didnt use butter I only used shortening and didn't use all of it. I roll my fondant on plastic drop cloth sprinkled with powder sugar on both sides and I dust off accessive sugar with a brush. You can also use shortening to help it not to stick and to give it a shine. Wet the drop cloth bottom to the counter to stop it from sliding when you try to roll the fondant. 4 Stars cause I think shortening is better than butter for fondant

This is an old family recipe, and always works well. A few changes: don't use a mixer!! Mix is by hand all the way. Many of you are complaining about it gumming up your mixer, so just don't use it! When mixing, use shortening instead of butter to coat your hands. Way cheaper, and it won't make your fondant taste like butter. 1/4 of a cup of water is way too much. It would probably make it way too sticky, and if you add more powdered sugar to make it not sticky, then it will be way too stiff. Just use one tablespoon, then, if your fondant is too dry, add shortening. This way, you can get the desired consistency and it will still be workable. Stir the marshmallow every 15 seconds so they melt evenly. The vanilla is optional, plain fondant is still quite good. Or, you can use other flavors. One tip that has nothing to do with the recipe: MAKE SURE you are using a full 16 oz package of marshmallows. A lot of the bags are only 10 oz. and if you use one of those, you end up with way to much powdered sugar, and it's a big mess. Trust me on this one.

I love this recipe! Since I am a firm believer in "work smarter, not harder" I made this completely with my KitchenAid. I added only 3 tablespoons of water directly to the marshmallows before microwaving to melt. Then I poured EVERYTHING in the KitchenAid and let it run until my fondant was ready! I was able to use it right out of the bowl. I highly recommend rolling it out on parchment paper...no mess, no stick!

I was beginning to think this stuff would never form a ball. I bought a 2kg bag. I had to use the entire thing! I also used 1 tablespoon of margarine instead of butter. If I would have used 1/4 cup of margarine, I would have needed a lot more confectioner's sugar. If you plan on using liquid food coloring, be prepared for the fondant to be super sticky again, and need 1-2 cups more of confectioner's sugar. Unfortunately I used all of my confectioner's sugar, and had to use cornstarch. It didn't change the flavor, and worked great. This recipe made way too much for a one layer 9" cake. I'll be putting the leftovers in the freezer and hoping it'll last until Mother's Day.

This was really easy to make and tastes delicious. I didn't find it particularly sticky, but then again I have a 5 year old. I added 1 tsp of clear butter flavoring and 1/2 tsp of lemon extract. I also used Crisco instead of butter. I added coloring before I added the powdered sugar. I also added Wilton's white-white coloring to one batch to get an actual white. It worked well. This is a great recipe. I'll never buy premade fondant!

So much easier if you beat this in a kitchen aid. Why I didn't think of it the first three times I did this I'll never know...

My cousin and I are avid bakers. We made 4 batches of this fondant to cover my son's 3-tier 1st birthday cake. We followed all the instructions and refrigerated as directed, and this was nothing short of a complete mess. Not ONE of the batches turned out easy to work with, we needed to make continual repairs to our cake, and work very quickly because this fondant hardened up fast. Needless to say, I will NOT be using this recipe again.

Perfection! This was my first time working with fondant and it went very smoothly. The only tricky part I encountered was when I was rolling the fondant out, it would stick in places on the counter although it was very powdered, so it took me a couple of tries, but is no big deal! Thanks!

I have never made fondant before (or wrote a review on a recipe) and I didn't have a problem with this recipe at all. I made it exactly as written and it turned out beautifully! It rolled out perfect and I am making some more tonight. I can't wait to cover my cake with this fondant. And it tastes good too. Not sure how regular fondant tastes, but this one is very good. Even the kids liked it!

Use the jar marshmallow, you won't be sorry!

I have been making this for a couple of years, but I have never used crisco or butter. I turn the marshmallows in a little water before microwaving, stir in as much powdered sugar as possible. If you put it on the counter to knead it put powdered sugar on top and bottom so it doesn't stick to your hands. Also I bought some plastic off the roll in the fabric department. (like you would use to upolstered dining chairs) To cover a cake you can roll out on plastic and it is easy to invert it over the cake and peel off. (Put sugar or cornstarch on plastic before rolling)

So easy, so fine! it has been something new here in Italy and my cakes now are so glamour.

Another user suggested using marshmallow fluff instead and that is just what I did!!! It was SO easy! We used it for a wedding cake and it turned out beautiful! It honestly took about five minutes a batch and i had to make six batches (for a three tier wedding cake). I will never make fondant another way!

This is my first time with fondant, I wanted to try something simple to use over a rum cake (boyfriend's choice, we'll see how those flavors mix!). While this was indeed sticky, I found that if I kept my hands greased with crisco it was easy enough. I do think that I over-did the powdered sugar, when I would try to pull apart the fondant it would tear instead of remain intact....I just added a bit of water and problem solved! I do have a non-stick rolling pin, which will probably be a life saver when I take it out of the fridge later tonight to roll it out. Oh - and when you add color....use the professional gel colors if you want bright colors - I'm stuck on an island with no options other than traditional food coloring drops and can't get a nice red (it's more like magenta).....will make for an interesting Little Mermaid :)