An Easy Recipe For Marshmallow Fondant To Try Now

5 from 21 votes

My recipe for marshmallow fondant will save you from nasty-tasting fondant. Not only is it easy to make, but it's also delicious!

Course: Dessert

Cuisine: American

Keyword: gluten-free baking, gluten-free marshmallows

Servings: servings

Calories: 623kcal

Author: K.C. Cornwell

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute, melting the marshmallows but not scorching them. Carefully put the melted marshmallows into a greased stand mixer bowl. Stir the water and vanilla extract into the hot marshmallows until smooth. Beat in the sugar slowly, one cup at a time, until you have a stiff, sticky dough. Reserve 1 cup of powdered sugar for kneading.
Coat your hands with powdered sugar and begin kneading the sticky dough. As you knead, the dough will become pliable. Dust a working surface with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch.
Form a ball with the fondant, wrap tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar. If you plan to use food coloring, incorporate it now by dropping color onto the fondant and using additional kneading.
After rolling the fondant to desired thickness, lay over cake or cookies, press with designs or cut for stripes. If applying to smaller baked goods, you may want to use a bit of corn syrup on the underside of the fondant to help it stick.

Recipe can be doubled. Use gel food coloring for best results!