The Best Marshmallow Fondant Recipe EVER

The perfect 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

Stand Mixer
Large plastic bowl
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

  • 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.

  • marjorie

    how to make the black fondant,
    using the same ingredients plus tne half wilton fondant

  • Sharoomadee Ponnusamy- Naidoo

    Can I use water based coloring?

  • Kim Franco

    Hi! I want to make your fondant for a cake, but I don’t have a dough hook for my mixer as it’s a very old stand mixer. Any ideas? Thanks!

    • artisancakes

      mix everything together in a bowl by hand and then finish kneading it on the table with your hands. Make sure you knead and stretch well or it won’t be the right texture

  • Sara Asbury

    Hi I was wondering if I have to use a plastic microwave safe bowl? I don’t own any and I’m not sure where I could buy any so is it okay to use glass or ceramic bowls?

    • artisancakes

      If it works for you then go for it :)

  • Carmen Quinquilla Marrero

    Thanks for your response!!!!!!

  • Carmen Quinquilla Marrero

    Hi! I live in the Caribbean…is hooooot and there is a lot of humidity! How does this fondant works with heat? I used Satin Ice fondant and it began to melt if the party is outside..I have to specify to the client that it has to be in air conditioning. Thanks for your response!

    • artisancakes

      I would suggest not putting the cake outside in hot weather

  • Cloudy ………

    I don’t know how you can say this is inexpensive. Marshmallow fondant plus the Wilton fondant works out to more than if I was to buy it in the store. Marshmallows are $6.85 a pkt and the Wiltons fondant is $12.00 for a pound.

    • artisancakes

      you’re not supposed to buy the wilton by the pound, I mention in the recipe how you buy the 5 lb package with a 40% off coupon from michaels or joanns. I don’t know where you live or what kind of marshmallows you are buying that are $6.85 a package! If this is a more expensive option for you then just be happy it costs less to purchase the regular fondant and buy that.

  • Jen L.

    Hi Liz, I’ve read all the comments, answers and FAQ…and haven’t seen anyone asking about using this MMF covering frozen cakes. I plan on making a 3 tier cake with your fondant recipe, because of time constraint, the cakes would need to be baked a week prior to the day I’ll be making fondant and covering the cakes with it. Question is do you know if it’ll cause any problem if i freeze the cake?

    I imagine the cake would be frozen for 5 days, then it’ll be crumb coated, chilled, then frosted, chilled, then covered in MM fondant.

    Thank you!

    • artisancakes

      covering a frozen cake is a BIG no no. The condensation as it thaws will wreak havoc on the fondant. You can however freeze the cake, defrost it in the fridge and then decorate as usual. You can also decorate the whole cake a week in advance, freeze the whole thing and defrost in the fridge for two days but I would not freeze more than a week or so. Good luck!

      • Jen L.

        Liz, thank you for the quick response. It makes sense now. When you said the cake can be decorated in advance and freeze, you meant the decorated cake covered with MMF?

        • artisancakes


  • lucia

    I want to try to make this fondant for an elmo cake im doing next week. Obviously I’m going to need a lot of bright colors so how do i get lots of bright colors using only one batch

    • lucia

      I apologize I didn’t realize I posted my previous comment successfuly so I re wrote it

  • lucia

    I want to try to make this fondant for an elmo cake I have to do next week. Obviously it going to have a lot of bright colors so what is the best way to have lots of dark colors without making more than one batch

    • artisancakes

      The best way is to make the dark colors according to the instructions. You can try and half them but I have not had success in doing that. I just keep the leftovers to use on other cakes.

      • lucia

        I’ll have to do that then, Thanks

      • lucia

        I have fallen in love with your fondant! It was just so easy to work with and my cake came out great. Thanks for sharing your recipe

  • Marijac Whatley

    Can I color small amounts and store for months also?

    • artisancakes


  • Chrystal Meinhardt

    This looks amazing! Could I ask a huge favour? I want to make an Adventure time cake for my daughter’s birthday. This the closest thing to a tutorial I can find and it doesn’t show much Would you be able to do a basic tutorial on how to make the figurines and stuff with the fondant?

    • artisancakes

      I might sometime in the future but don’t have any time right at the moment. Sorry!

  • Natalie Strong

    Can you put your finished cake in the fridge or will it ruin this fondant? I always refridgerate my cakes due to the heat and have never had any problems.

    • artisancakes

      I refrigerate all my cakes before delivery with fondant on them. They might get a little sticky but that goes away :) It will not ruin the fondant at all as long as the cakes are not frozen

      • Natalie Strong

        Thanks for the response and also for sharing your recipe. I’m so excited to try it. :) you’re awesome!

Published on: 8 November 2012
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