The perfect marshmallow fondant recipe

LMF Marshmallow Fondant Recipe

I’ve been making cakes for almost 4 years now and there are a few things I have learned in that time. A. Fondant is expensive B. I never have enough time to run to the store C. I can’t afford to do things over E. Fondant tastes TERRIBLE One of the first things I focused on as a cake decorator is my fondant skills. I knew from the very beginning that I wanted to specialize in fondant cakes but the fondant I was using at the time (Wilton) was NOT cutting it for me. Now I know plenty of cake decorators that use Wilton fondant exclusively and works great for them. I unfortunately, am not one of them. I find the taste to be, well, tasteless. The fondant hardens to the point that you would sooner peel it off your cake than consider eating it. To me, this is a problem. I wanted my cakes to be as delicious as they were beautiful and I could not achieve that with store bought fondant. I began experimenting with various homemade fondant recipes of varying degree. None really turned out the way I wanted them to be (or how I thought they should be) but I eventually came upon a fairly easy recipe that I thought tasted amazing. The only problem was it tended to tear easier than I wanted and was a bit too soft. At the time, I was desperate for fondant and had no time to run to the store so I added what I now call my secret ingredient. The fondant worked SO WELL I have never bothered searching for another recipe. Happy accidents are amazing aren’t they? The cost to make 4.25 lbs of my fondant costs you about $5. Considering 5 lbs of wilton fondant costs you at least $20 and is considered the cheap stuff, I would say it’s quite the deal. Another plus side to this fondant is it is extremely flexible so you can roll it out very thin. Not only does it meld perfectly with the buttercream but it stays nice and soft so you barely realize it is there. I usually heat my fondant up before working with it and it actually makes it perform better! I decided to do a short tutorial on how I make my perfect marshmallow fondant and you can watch it below. I hope you enjoy it and even more, I hope it changes your mind about what fondant has to taste like.

Elizabeth Marek’s Fondant Recipe (LMF Fondant)

*edited for new wilton recipe

2 lbs sifted powdered sugar (you may not use all the powdered sugar depending on your area, that is ok)
1 lb mini marshmallows (hy-top, walmart brand or haribo brand if you can find it. Jet puff, kraft or marshmallow fluff will not work) Make sure you are using the 1lb bag or weighing out a whole pound from two bags. Not all bags are 1 lb.
2 Tablespoons water (use only one if it is very humid in your area)
1/2 cup Shortening (or trex)
1.25 lbs of Wilton fondant or any other brand pre-made fondant (if you buy the 5 lb box, use one half of one of the packages, if you buy the 1.5 lb box, use the whole package)
Extra powdered sugar for kneading

Tools:
Stand Mixer
Large plastic bowl
Spatula
Dough hook

Weigh and sift out 2lbs of powdered sugar and set aside. Melt down 1 lb of marshmallow in large plastic bowl. Start with 1 minute, then stir, then heat in 30 second intervals until well melted and puffy. After fully heated, without stirring, pour 3 Tablespoons of water over the marshmallows and use a spatula to release the marshmallow from the bowl, letting the water move under and between the marshmallow and the bowl. The idea is to get the marshmallow unstuck from the bowl and pour it into the mixing bowl, not to stir at this point. Add the shortening into the marshmallow and turn on mixer with dough hook attached. One cup at a time, add in about half the sifted powdered sugar. Let mixture stir until shortening and powdered sugar is fully incorporated and smooth. At this point, heat up the wilton fondant in the microwave for about 40 seconds or until softened. Add a couple more cups of powdered sugar to the mixture until it begins to release from the bowl (using a spatula to guide the mixture away from the bowl helps). Put a little shortening on your hands and pull the mixture off the hook and put the whole lump into the leftover powdered sugar in the bowl. Add the wilton and then knead inside the bowl, turning the mixture over and over itself until combined.

Store in a plastic ziplock bag or use roll out and use right away.

To make black, red, brown, purple or any other dark color fondant
Omit one tablespoons of water and during the first part of the mixing stage, add roughly 1.5 tablespoons of food color gel (I use americolor brand). The color should look slightly light because it will deepen in a few hours. If you use powdered food color, you do not need to subtract any water. Depending

Convert fondant to chocolate flavor
Combine freshly made modeling chocolate into fondant recipe during the mixing stage.
To make modeling chocolate, use 1/2 cup corn syrup (warmed in the microwave) and 1 lb chocolate (any kind will do). Heat up the chocolate in the microwave until melted, add the warmed corn syrup and stir until it looks like its starting to seize then stop. Make up your black fondant and add in the softened modeling chocolate. Easy peasy. You can also just knead in modeling chocolate that has set up into fondant and it will work just as well.

 

Here are some reviews from others who have tried out this recipe and loved it!

“I had always wondered why someone would choose to make their own fondant when there was such an array of options to purchase.  Those people must be flush with more time than money or sense!

 The fact is, fondant IS expensive.

 During the holidays when I was the one who  had more time than money, such is the season, I decided to try this secret recipe. It came together extremely well to my surprise. When I started working with it I noticed it was missing so much that I had come to expect from commercially made fondant! Where were my rips?  Where was the elephant skin?I paid

for elephant skin!! This must have been a fluke, surely. I needed to try a second batch to confirm.This time I rolled it out and picked it up with my hands! My hands!  again, no tears.(look Ma, no tears!)

 I realized, the apocolypse must be nigh (again) , because I am now one of those people who make their own fondant.BAM! Thank you Liz!”
 - Debbie G. - Debbie Does Cakes

 

“YES YES and YES… I found this a few weeks back and I can’t stop using it even if you tried to make me. It is AWESOME> I made one batch and with the ability to roll it sooo thin without tearing I was able to cover 3-6″ rounds, 1 -8″ square, and 1- 10″ round plus most of the decorations!! The way it covered my cakes was wonderful. It glides on so smooth, and paper thin. I couldn’t believe how easy it was to get a crisp fondant cover. My clients love the taste. It doesn’t have the strange stiff rubber texture you find with a lot of pre-made fondants. And I have tried for years to find a recipe as simple yet delicious as this one. THANK YOU!!”
- Jennifer Everett

 

 ”I have only used fondant once in the past (regular fondant) and it was such a pain for me I vowed never again. Then I saw your video on your recipe and I just used it for the first time tonight and I love it!! Thank you so much for sharing it! I will be using it alot. The kids all had to taste it and they all said yummmmm”
-Lanette Dunham Smeltzer

“Elizabeth, number 1, thank you for being pretty much a godsend for sharing all that you share. I’m not sure of many people share what you do & that is one of the sweetest things in the world. You’ve not only helped me feel more confident in my work but my business is going better. This tutorial & recipe changed the way I look at home made fondant. I hated it before. It was too sweet without the elasticity & coverage that I really needed. Your recipe has allowed me to make figures, cover cakes and very very thin ruffles for cakes. The taste can not be compared to any that I’ve had before & it’s easy to color & flavor if my client wants to flavor the fondant, like strawberry or almond to go along with their cakes. I owe you a very large THANK YOU for this recipe & sharing it. I love it & will not go back to anything else. Thank you for taking an active roll in the Cake Community & for allowing you to be part of my growth, not only as a business but as an individual.”
-Heather Chitty

  • Heather

    Can I ask how you arrived at the price mentioned? 4.5 lbs for $5? For me, 1.5 lbs of the wilton fondant already pushes me over the $5 mark. To me that number doesn’t add up.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      If you buy the 5 lb box with the 40% off coupon then it should cost you about $12 for the entire box. One box will make 4 batches. Depending on where you buy your other ingredients will determine how much you pay for a whole batch but it should still be much less than 5 lbs of commercial fondant.

  • Lisa Sassano Hotchkiss

    Hi,
    I was wondering since Wilton changed their fondant recipe, how does this effect this recipe? Does it still work as well?
    Thanks,

    • http://www.artisancakecompany.com/ Elizabeth Marek

      The recipe has been adjusted for the new wilton recipe. It works basically the same. Just use less water.

  • Leslie

    Hi!
    This turned out lovely! I just have a question, and I’ve run into this with all of my recipies I’ve tried.
    I end up with at least a full 1.5 cups of powdered sugar at the bottom of my mixing bowl that doesn’t get picked up.
    Do I need my mixer adjusted or is this normal?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      That is normal, you don’t have to use all the PS. If that is normal for you just adjust your recipe for the future to use less PS. The humidity in your area always affects the outcome.

  • June

    I have been to every store in our area including walmart and cannot find any of the suggested marshmallows . I even tried to order on line. Any ideas?

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You can use the store brand at walmart or target. Just make sure you are using 16 oz and not 10. Not all bags are created equal :)

  • June

    I am trying this recipe for the first time today. Am very new at this so will let you know. Do you have a recipe for poured fondant and if so how much would you need to cover a 10inch cake and does it take color well

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Poured fondant is very different than regular rolled fondant and is very difficult to make and is typically used for petit fours not full cakes :)

  • Judit

    Tylose?

  • Judit

    Hi there, what is the secret ingredient? That bit from the ready made pack? What is it that they put into it to make it so stretchy. Is is some kind of gum or stabilizer? Just a’wondrin. Can I store this fondant as long as the bought version? Should i store it closed in a bucket (inside the zip lock?) sorry bout all the questions but this intriques me. And thanks again. Oh, and do you reckon powdered colouring would work better for ratio’s sake?Oh Lord!!!

    • Judit

      Sorry again for hogging here, what about gumpaste? Do you do that too?

  • Mary Bonnstetter

    Have you ever cut this recipe in half??

  • Mary Bonnstetter

    I was wondering, do you ever cut the fondant mix and do half one color and half another color?? In case you don’t want so much of a single color???

    • http://www.artisancakecompany.com/ Elizabeth Marek

      Not when I’m making it from scratch. The other day I needed neon orange and neon green so I made one batch of neon yellow then split it in half and died one half orange and the other half green.

      • Mary Bonnstetter

        lol! so smart!! So I need green and some yellow — so should I make a yellow batch and then dye some of it to make it green?

        Also, do you ever color it AFTER you’ve made just a plain white batch??

        • http://www.artisancakecompany.com/ Elizabeth Marek

          Yea I would do exactly that since yellow is a base color of green. Yes I dye white all the time as long as its not black or red

          • Mary Bonnstetter

            Sorry if this is a stupid question but I’ve never colored fondant before other than using an airbrush with food coloring.. What’s the best way to color the white homemade fondant? I have gel colors will that work? Do I just put some drops in it and mix it around rolling it?

          • http://www.artisancakecompany.com/ Elizabeth Marek

            Yes gel colors

  • Kate

    I’m at a loss : / I’ve made this recipe many times and originally this fondant was like a dream for me. But the last few times the texture has been a huge problem. I made a batch two days ago and it produced the worst results. Dry and cracking – extremely difficult to use in any application. I knew the fondant did not seem quite right when I was putting it together so I wasn’t surprised the next day when I could barely work with it. It was heavy and hard like brick! I broke off a small section; re-heated it the microwave hoping to soften it a bit; added in some crisco and even a few drops of water. It was so dry and just kept cracking. Surprisingly it wasn’t until I added more powder sugar that it started to come together. It’s still very difficult to roll it out smooth. It keeps splitting with a bunch of tiny spider cracks…not a pretty look for covering a cake. I used it last night to cover my 16″ round cake board and was just barely able to make it work. Luckily the design was a wooden floor so all those lil cracks helped it look more authentic. Then I tried extruding some of it (plain white and also with color gel added) to make cheerleader pom poms. It was cracking the whole way thru and the strands dried almost immediately before breaking into stiff pieces. I’m so perplexed. I live in a humid climate and right now the weather is anything but dry. I’m using the same brand of ingredients every time (stop & shop mini marshmallows/conf. sugar and Wilton fondant)…all recently purchased. I can’t understand why this recipe that started off being a dream come true is turning into a nightmare for me when nothing has changed. I hate to ditch this whole batch : / I’m contemplating making some rolled buttercream fondant since it’s inherently soft to mix into the batch. Or maybe adding in some corn syrup alone might help? Thoughts anyone? I’ve worked with it so much that I’m wondering if it can’t be salvaged. But I’d hate to waste the ingredients and time to make it all over again and still be where I am now.

    • http://www.artisancakecompany.com/ Elizabeth Marek

      I am not sure what the problem is, I’ve been using the new wilton for months with no issue. It must be the marshmallows you are using or not mixing it enough. The new wilton is not that different from the old, it shouldnt be that huge of a difference. Sorry this is happening.

      • Annette

        HI Liz, I too had problems with this batch I made 2 days ago. Your LMF is such a dream to work with, and I’ve used the new Wilton Fondant with it in the past and had no problem. However, for whatever reason this last batch came with “dimples” when I covered my cake……no tears, rolled out perfect, then boom…..dimples. This time I did not use all 2 lbs of powered sugar because seemed to come together nicely. I also used the Crisco, but have used hi-ration in the past with no issues. I live in South Florida, could it be the humidity?. Could it be I did not use all the sugar? I wish I could post the cake picture so you could see the dimples, but the birthday girl has not seen it as yet.

  • http://www.facebook.com/simplykimberleys Kim Barrass

    I have followed the video exactly. it was all going well untill I added my store bought fondant and now there is no elasticity at all just crumbles. This is my 3rd attempt, what else can I do??

    • http://www.artisancakecompany.com/ Elizabeth Marek

      You are not kneading the fondant enough. You have to pull it like taffy until it is elastic. It will be crumbly at first. I hope you did not throw away your other batches as they are salvageable.

  • Linden

    Hi Elizabeth! Thanks for putting up such a great site, I’ve been browsing through your recipes and youtube tutorials for a couple of weeks now… I just tried making your LMF fondant a couple of days ago and it turned out kind of tough, I’m not sure if it was the brand of marshmallows (Kroger brand) or the fondant (Satin Ice) or something else all together… I read in another comment that the more you knead it the smoother it gets though, so I’m going to try to knead it back to life. Anyway, my question is about the marshmallows – your recipe says to use mini marshmallows, does it affect the fondant if I use 1lb of the larger ones instead of the minis? Your cakes are amazing, and I especially love your cake topper gum paste figure tutorials – keep up the good work!

  • Vicki Knez

    Has anyone tried a fondant other than the Wilton – I have Fondarific on hand – will it work with this recipe?

  • Katie Wahlquist

    I wanted to thank you for your recipe and great tutorial! I’ve been really excited to make this and finally got the chance the other day! When I went to use it today I had some problems, however. I warmed it up, kneaded it and rolled it out with powdered sugar. I’m a little out of practice and was trying to cover a dummy cake. I ended up pulling it off the first time and rekneaded and rolled it out. When I put it on the dummy the second time I noticed some elephant skin. I pulled it off and tried a third time and it just got worse. Did I overwork it? I decided to let it rest overnight and retry tomorrow. Is it dry? Should I roll out with cornstarch or crisco? Any tips would be super helpful as I want to finish my sons bday cake tomorrow. Thanks so much!

  • Jessica Chambers

    How do how do I fix this if I accidentally made it too soft? Already rolled in Saran Wrap at this point. Also how long to warm up prior to use? Thanks :)

  • Michelle Chan

    Hi Liz!

    Usually homemade fondants tend to have a softer texture compared to commercial brand fondants, right? Which is why it’s difficult to use MMF in our hot and humid weather here in Malaysia. Do you think your LMF which has the secret ingredient (hahaha) be more stable or suitable to use here?

    Also, would the consistency or texture of your LMF change if I use other brand of premade fondant instead of Wilton?

    Thanks.

  • Rebecca Glandon

    Thank you so much for sharing your recipe – I am eager to try it! Now that Wilton has changed their recipe to a new “Decorator Preferred” recipe (which, if I am understanding correctly, is just a new label of Fondarific?), does your MMF recipe still work, or have you had to make adjustments? Thanks again for your work. :)

    • http://www.artisancakecompany.com/ Elizabeth Marek

      See the adjustments made to the new recipe written above but it absolutely still works with the new fondant “Decorators Preferred” wilton, fondarific is a different brand.

      • Rebecca Glandon

        Thank you so much! An instructor had told me that the new Wilton was now just another label of Fondarific, but she could be wrong. I can’t wait to try yours – it sounds fabulous! :D

        • http://www.artisancakecompany.com/ Elizabeth Marek

          oh interesting! Maybe it is?

  • Sharon

    I have been using MMF for years and just began adding corn syrup to increase elasticity. I found this recipe and instantly knew it was going to be my new FAV. Your video is so great and to see you use it immediately sold me. I am going to make some square Tiffany mini cakes and I know this MMF will make covering much easier. THANK YOU

    • artisancakes

      Glad to hear it!

  • Shalini Srivastava

    Hi, I need to add lemon flavor to it to match the underlying lemon butter cream icing on the cake. Is it possible to do so? Will adding lemon extract make it too “liquidy?” I need to roll it all over the cake and also make some fancy decorations like “Nail polish bottle” to complete the “”SPA” theme for the cake. Will this MMF recipe be able to do both?

  • C’est la V

    Hi Liz. I made your fondant recipe yesterday but by the end of it I couldn’t incorporate all of the powdered sugar. I don’t have a stand mixer so I used a hand mixer. The consistency of the fondant is fairly soft, but it was a bit sticky and broke easily. Do I need to knead it more? What should I do with the leftover powdered sugar?

    • artisancakes

      The hand mixer will not work and most likely will break, it’s not strong enough to mix the fondant. You are better off kneading by hand like dough. Keep pulling and stretching to incorporate the powdered sugar until the fondant is stretchy. If it’s crumbling, it’s not ready yet.

      • C’est la V

        I wrapped up the fondant last night. So I should go back and incorporate the rest of the powdered sugar? When I said break, I mean as I was kneading it would break when it was stretched. I guess I have to knead more correct? Really appreciate your fast response. I will be using it tomorrow to cover 2 cakes. Overall I am happy with the taste and process. Thanks again!

        • artisancakes

          No you don’t have to go back and add more, unless it’s sticky add more. But yes, knead it until its stretchy. Pulling like taffy helps.

  • M Jav Smith

    Hi i want to make this but i dont have a dough hook. Is there a way i cam just use my hands?

  • Leyda Vakarelov

    Hi – I’m hearing all the great comments about your fondant recipe and it sounds exciting, but I would like to ask about air bubbles. I’ve made MMF in the past in the traditional way – without using Wilton’s fondant – and the elasticity was great, but the amount of air bubbles that were formed when rolling it out was unreasonable and damaging to the look of the cake. Does this happen with your recipe? Thank you!!

    • artisancakes

      some bubbles always happen but I have not noticed anything unreadable. Make sure you use the same mixing directions.

Published on: 8 November 2012
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