Tastes like marshmallows! That is the reaction that I had when I first tried marshmallow fondant. When I began decorating cakes I used store bought fondant and then eventually I experimented with making my own. Traditional fondant recipes start with blooming gelatin; here the marshmallows provide the gelatin and therefore the bulk of the fondant.
I like to add a good bit of vegetable shortening to my marshmallow fondant. This keeps the fondant from drying out and from getting unpleasantly stiff once it is on your cake. I’ve also added two additional ingredients that are easy to find and help tremendously with the texture of this fondant. Tapioca starch is a common gluten free baking ingredient and can now be found at most grocery stores. In this recipe it provides strength to the fondant and keeps it from sagging. Tylose powder (a.k.a. cellulose gum,) gives the fondant more elasticity and allows it to stretch further. Tylose can be found in most arts and crafts/ cake decorating stores.
I like to use marshmallow fondant for my sculpted cakes because it is easy to make in large batches and because it colors and keeps well!
You’ll want to rest the fondant for several hours or overnight before using. Once you’re ready to roll the fondant, warm it in the microwave for 30 seconds to speed up the kneading process. Grab a small amount of shortening and knead it into the fondant, stretching it until it pulls without breaking; that is how you know it has been kneaded well and is ready to go!
- 16 ounces miniature marshmallows
- 2.5 ounces vegetable shortening (1/3 cup)
- 3 tablespoons corn syrup or glucose
- 2 tablespoons water
- ½ teaspoon salt
- 3 tablespoons tapioca starch
- 1 teaspoon tylose or CMC powder
- 32 ounces confectioners sugar
- Place the marshmallows in a microwave safe bowl and heat in the microwave for 2 minutes. Give the marshmallows a stir and heat for an additional 30 seconds if some unmelted pieces remain. Heat only until the marshmallows are melted.
- Add the shortening and the marshmallows to the bowl of your stand mixer fitted with the dough hook and set aside.
- In a small bowl stir together the corn syrup, water and salt. Pour into the bowl of melted marshmallows.
- Sprinkle the tapioca starch and tylose powder over the marshmallows. Turn the mixer on low and mix for one minute.
- Add half of the confectioners sugar and blend until nearly combined.
- Add the remaining sugar and continue to mix on low until combined.
- Turn the mixture out onto a clean work surface, grease your hands with some vegetable shortening and knead until smooth.
- Wrap the fondant in plastic wrap and place in a resealable bag. Allow to rest for several hours before using.
How can I make this fondant shine as in your picture and how would I store my fondant?
Hi Yvette!
I will double wrap the leftover fondant in a gallon sized bag and keep it in a cool area away from sunlight. It will keep for several months.
To make the fondant shiny I steam it very lightly with a clothing steamer. You can also buff it with some vegetable shortening for shine.
Happy Baking!
Hi Dan!
Fantastic tutorial on marshmallow fondant! I’m going to try making it myself. What would be the proper way to store leftover fondant and how king can it be stored for?
Thank you very much!!
Hi Tracey! Im glad you enjoyed it! I will double wrap the leftover fondant in a gallon sized bag and keep it in a cool area away from sunlight. It will keep for several months.
I have looked everywhere for Tapioca Starch with no luck. Any suggestions on a substitute?
Hi Johanna,
I’d try substituting with 2 tablespoons of corn starch. Let us know how it works for you!
-Dan
can i use this fondant recipe to make roses by adding some CMC, and can i substitute the shortening for vegetable margarine or butter?
Hi Ziad! You can add additional CMC to make a rose paste. Also- I’ve never tried this with butter or margarine, but it should work. Just make sure to chill leftover fondant if you use butter. Happy Baking!
Hi Dan. I do not bake but I love watching what you make. You are a fantastic and very gifted person. God bless you always and please keep being you. Your talent says a lot about you. I can’t wait to see what designs you create next.
Hi Darlene! Thank you so much for the kind words. I really do appreciate the support!
My best
Dan
Can you tell me the brand of tapioca starch you typically use? Thanks!
HI Jo,
Brands like “Bobs Red Mill” work great- but any TS should work! Enjoy!
-Dan
I’ve never been interested in using fondant since the first time I tasted it 11 years ago. It was at my son’s wedding. The cake was ABSOLUTELY beautiful, but it the fondant was horrible. I was so disappointed!!!
Dan, I tried your recipe today, left off the tylose because I didn’t have any, and I added 3 TBSP of butter. It was SCRUMPDILLYUMPTIOUS!!! I wish I could post a picture of my cake. I’ve never worked with Fondant or making Figurines, but I made my son a Muscleman Birthday cake, and it was so very good!! He ans his family loved it and, I did too!!
I, actually, forgot to put the flavorings in the cake, but I made a rum syrup with lemon and vanilla extract, poured it over my layers and let it soak in overnight. I used your Buttercream recipe, added coconut and pineapple to it, spreading it between the layers and on the cake before I applied the Marshmallow Fondant. BAM!!!!
Thank you, Dan!! You came through again!!
Hi Murial! Yes! I am so glad that you liked the recipe. I’ve gotten great feedback on it. You really can’t go wrong with melted marshmallows. It sounds like you made quite a delicious cake!
-Dan
Hi Dan! Do you know roughly how many lbs of fondant this recipe makes? And do you think it will be enough to cover a 3 tier 6-8-10in wedding cake? Thanks for the recipe!
Hi Jordan! It Yields about 3 pounds of fondant. Usually enough to cover and decorate an 8″ or 10″ round cake tier, with some left over.
Hey dan! Can you use this recipe to make a unicorn horn or a rainbow for a cake topper? Or would I need to add more tylose so that the cake topper is more solid? Thank you so much for the help! I haven’t ever worked with fondant before…
HI Sarah. I would always add tylose to any topper no matter the fondant you start with. You want the topper to dry out and set up strong.
Omg !!! This recipe changed my life as a wannabe baker !!!
It is just PERFECT ! So easy to work with ! Wowww ! Thank you! Thank you! Thank you ! ♡♡♡
AHH Im so glad!!! That makes me so happy Julie!!!