If you want to make a beautiful fondant-covered cake but you’re turned off by store-bought fondant, this is the post for you! Making homemade marshmallow fondant is easy, affordable, and oh, so tasty!
Can I Make Homemade Fondant?
You can. . .and you should!
When I first started making cakes I was afraid to use fondant. I knew it was pricey but I also knew that many of my friends and family members didn’t care for the taste.
So, I started researching and realized I could easily make my own.
Homemade fondant is incredibly simple to make, stores well, takes color like store-bought fondant, but tastes a thousand times better.
And here’s the best part: your guests are going to love it! This homemade marshmallow fondant recipe will be your go-to from now on!
Homemade Fondant Ingredients
You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at what you’ll need to make homemade fondant. These are easy ingredients you likely have on hand already.
- mini-marshmallows
- water
- light corn syrup
- vanilla extract
- almond extract
- powdered sugar
- Crisco (to knead and store)
How to Make Homemade Fondant
Spray the following with non-stick spray: a large microwavable-safe bowl, a large spoon, stand mixer bowl and dough hook attachment.
Pour the marshmallows into prepared large bowl.
Add water and corn syrup.
Microwave for one minute, then stir. Microwave again in 30-second intervals (or until marshmallows are melted). Stir well and the hot marshmallows will break down.
Pour the melted marshmallows into the bowl of a stand mixer and add both extracts.
Add almond extract and a tablespoon of clear vanilla. Slowly add powdered sugar, one cup at a time, until fondant texture is similar to play-dough. Mine took a little more than six cups. Yours might vary, depending on the brand of powdered sugar.
Continue to knead in stand mixer until fully incorporated.
Cover your palms in Crisco and remove ball of fondant. Knead well and place on a greased piece of waxed paper.
Thoroughly coat the outside of the fondant with more Crisco.
Place into a ziplock bag or wrap tightly in plastic wrap. Store in a dark place for 24 – 48 hours (to cure) before using. (If you use it right away, it will tear.) Some folks double wrap their fondant, using plastic wrap to tightly enclose the fondant and some sort of airtight container on top of that.
How to Use Homemade Fondant
When you’re ready to use the fondant it will have to be kneaded again. I often place mine in the microwave for 10 – 15 seconds before kneading. You might need a little bit of vegetable shortening to get the kneading process started.
Use Americolor gels to color. Work them in by hand. (Gel food coloring is the way to go with most baking products!)
To roll fondant, use a fondant mat and fondant roller. Prepare your work surface by sprinkling the mat with cornstarch before rolling. You want to roll your fondant to about 1/4 inch thickness in large enough pieces to completely covered your cakes with enough left over to trim off.
Place rolled fondant over iced cake and smooth with a fondant smoother. Trim off excess around bottom of cake.
Here’s a great video tutorial to show you more of this process.
NOTE: If you don’t have a stand mixer, you can knead the fondant by hand. Make sure your prep area has a lot of powdered sugar on hand so that you can incorporate it into the marshmallow liquid as you work.
What to Expect From this Fondant
I think you’re going to be so delighted with this fondant, y’all. It’s simple and tasty and it stores for several weeks in a darkened place (at room temperature).
This recipe makes enough fondant to easily cover a large round cake (12″ or bigger) or two smaller cakes.
Once you learn how to make this, you’ll never want to go back to store-bought! Check out some of these cakes I’ve made with homemade fondant.
Questions People are Asking about Fondant
Do I need a special roller for fondant?
It helps to purchase a fondant roller and fondant mat. Both are inexpensive. Some folks prefer a silicone fondant mat. It’s just a matter of preference, my friend. You do you.
How do I add coloring gel to get vibrant colors?
Add a few drops at a time, working it in by hand. One batch of white homemade fondant was enough to create that colorful baby shower cake you see above. All it took was a few coloring gels to create a masterpiece.
As you knead the fondant might get sticky so have cornstarch or powdered sugar nearby. Another option is to pinch off a smaller portion of the fondant (say the size of an egg). Work in the color then knead that egg back into the bigger portion of white fondant.
Are dark colors harder to make?
You’ll have to use more coloring gel for deeper colors like red and black. Remember that colors deepen as the fondant cures. I used varying shades of brown for the pirate ship cake above.
My fondant has hardened up. What do I do?
Simple! Place it in the microwave for 10 – 15 seconds. Put Crisco on your hands and knead the fondant until it’s ready for use. If you skip this step you might end up with what’s called elephant skin. The dryness will cause tiny creases in your fondant as you roll it out.
Can I use fondant in humid weather?
Sometimes humidity makes for a sticky mess with fondant. Use cornstarch to get rid of the stickiness.
My fondant is tearing when I use it. What do I do?
Make sure you wait at least 24 – 48 hours after making the fondant to allow it time to cure. If it’s still tearing it might be too dry. Try kneading a little bit of Crisco into it.
Other than covering cakes, what else can I do with fondant?
Cake decorating is so fun with fondant but don’t forget cookies! Many people use their own fondant to cover sugar cookies instead of Royal Icing. Use the same cookie cutter that you used to cut out the cookie dough, then decorate the fondant accordingly.
You can purchase fondant molds to make all sorts of decorative bits for cakes and cookies. Whether you want to make flowers, leaves, snowflakes, or other fun designs, you’ll find a plunger for it. I even own a full set of alphabet and number plungers that I use regularly.
I’ve got an inexpensive set of modeling tools that I use frequently, but my favorite way to use fondant is with molds. I’m going to link you to some of my favorites below:
What brand of fondant do you recommend if I don’t have time to make my own?
The brand that most bakers use is called Satin Ice. It’s very tasty. I also keep Wilton’s Decorator Preferred fondant on hand a lot, just in case.
Why is the taste of fondant different when it’s homemade?
Simple. Homemade fondant doesn’t contain preservatives. And who doesn’t love marshmallows?
My cake is finished and I can see traces of cornstarch or powdered sugar on the fondant. How can I remedy this?
Purchase a steamer, which you can use on all of your fondant covered cakes. It adds a glisten that will evaporate and leave you with a clean dry surface.
If I don’t use the entire batch of fondant, what can I do with the rest?
Save it for later use. Fondant will keep for weeks. Just make sure it’s tightly wrapped and stored in a cool, dark place.
Do you have suggestions for a creative cake I can make using fondant?
To answer this question I’m going to refer you to my Themed Party Ideas Photo Gallery. Scroll the photos and you’ll find lots of different uses for fondant.
Is gum paste the same thing as fondant?
Similar, but gumpaste (also known as gum tragacanth) hardens better. You can turn fondant into gum paste by adding a bit of tylose powder. To make decorations stand firm (like you see in the under the sea cake photo above) gumpaste will do the trick.
That’s it for this post! You’re really going to enjoy making your own marshmallow fondant and you’ll find so many great uses for it!
See this recipe at
Busy Monday
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Disclaimer: This post contains affiliate links.
Homemade Marshmallow Fondant
If you want to make a beautiful fondant-covered cake but you're turned off by store-bought fondant, this is the post for you! Making homemade marshmallow fondant is easy, affordable, and oh, so tasty!
Ingredients
- 1 10-ounce bag of mini-marshmallows
- 2 tablespoons water
- 3 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6-7 cups powdered sugar
- 1/2 cup Crisco (to knead and store)
Instructions
- Spray the following with non-stick spray: a large plastic microwavable bowl, a large spoon, stand mixer bowl and hook attachment.
- Pour the marshmallows into prepared microwavable bowl.
- Add water and corn syrup.
- Microwave for one minute, then stir. Microwave again for thirty seconds (or until marshmallows are melted). Stir well.
- Pour the melted marshmallows into the bowl of a stand mixer and add both extracts.
- Add almond extract and a tablespoon of clear vanilla. Slowly add powdered sugar, one cup at a time, until fondant texture is similar to play-dough. Mine took a little more than six cups. Yours might vary, depending on the brand of powdered sugar.
- Continue to knead in stand mixer until fully incorporated.
- Cover your palms in Crisco and remove ball of fondant. Knead well and place on a greased piece of waxed paper.
- Thoroughly coat the outside of the fondant with more Crisco.
- Place into a ziplock bag. Store in a dark place for 24 - 48 hours (to cure) before using. (If you use it right away, it will tear.)
- How to Use Homemade Fondant: When you're ready to use the fondant it will need to be kneaded again. I often place mine in the microwave for 10 - 15 seconds before kneading.
- Use Americolor gels to color. Work them in by hand.
- To roll fondant, use a fondant mat and fondant roller. Sprinkle the mat with cornstarch before rolling. You want to roll your fondant to about 1/4 inch thickness in large enough pieces to completely covered your cakes with enough left over to trim off.
- Place rolled fondant over iced cake and smooth with a fondant smoother.
- Trim off excess around bottom of cake.
- Here's a great video tutorial to show you more of this process.
- NOTE: If you don’t have a stand mixer, you can knead the fondant by hand. Make sure your prep area has a lot of powdered sugar on hand so that you can incorporate it into the marshmallow liquid as you work.
Helen at the Lazy Gastronome
Friday 17th of February 2023
Thanks for sharing at the What's for Dinner party - hope your week has been going great!
booksbyjanice
Saturday 18th of February 2023
Yes, thank you!