marshmallow fondant recipe
The Best marshmallow fondant recipe
What I really appreciate about this recipe is how easy it is to customize. We’ve made it with vanilla and cocoa, with extra chocolate drizzle, and even with a little bit of orange zest for a bright twist. My husband always says it’s the kind of dessert that makes the whole kitchen smell amazing, and honestly, that’s half the reason I keep it on hand. It’s not just a treat for the taste buds—it’s for the senses. And the best part? It’s got some real health perks too, even if it’s still pretty sweet. The marshmallows are made with real butter and a touch of honey, so there’s no weird artificial junk, and the whole thing is light enough that it won’t weigh you down. My kids and I love that it’s something we can enjoy without feeling guilty, even if it’s not the healthiest choice. It’s that kind of recipe that makes baking feel like a joy, not a chore, and I’m so glad I found one that’s foolproof and always turns out perfect.
Marshmallow Fondant Recipe
A creamy, dreamy fondant perfect for decorating cakes, cupcakes, or desserts with a soft, marshmallow-like texture. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup powdered sugar
- ½ cup unsweetened applesauce
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tbsp marshmallow fluff (optional, for texture)
- Food coloring (gel or liquid)
- Edible glitter or sprinkles (for decoration)
👨🍳Directions
-
1
In a large bowl, beat powdered sugar, softened butter, and vanilla extract until smooth and fluffy (about 2-3 minutes). -
2
Gradually add applesauce and cornstarch, mixing on low speed until combined. If using marshmallow fluff, fold it in for a softer texture. -
3
Divide the fondant into portions and roll each into a ball. Wrap tightly in plastic wrap to prevent drying. -
4
To color: Unwrap a portion, add food coloring, and mix gently until desired shade is achieved. Rewrap immediately. -
5
For piping, flatten a small portion of fondant and use a piping bag with a small tip to create decorations (roses, swirls, etc.).
🔧Equipment
- Mixing bowl
- Electric mixer or hand mixer
- Plastic wrap
- Rolling pin (optional)
- Piping bag or small piping tips
- Spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a firmer fondant, chill the mixture for 30 minutes before rolling.
- Use edible decorations like sprinkles or gold leaf for extra flair.
- Store unused fondant in an airtight container at room temperature for up to 5 days.
Substitutions
- Replace applesauce with mashed banana or yogurt for a slight variation.
Watch Video Of How Marshmallow Fondant Recipe Works
❓ Frequently Asked Questions About Marshmallow Fondant
What is the best way to prevent marshmallows from getting too sticky while making fondant?
To avoid sticky marshmallows, ensure they are fully cooked through—microwave them in 30-second intervals, stirring between each, until they reach an internal temperature of about 160–165°F (71–74°C). Overheating causes stickiness, so avoid letting them sit too long. Also, work quickly and keep your hands slightly damp to maintain control.
Can I substitute regular marshmallows for store-bought marshmallow fondant?
No, regular marshmallows won’t work—they lack the right texture and sugar content for fondant. Store-bought marshmallow fluff or pre-made fondant (like those from Baker’s Joy or Pillsbury) contain stabilizers that make them unsuitable. Always use homemade marshmallows (like those made with 3 cups granulated sugar, 1 cup water, and ½ cup corn syrup) for the best results.
Why does my fondant turn grainy or lumpy instead of smooth?
Grainy or lumpy fondant usually happens due to overmixing, cold ingredients, or improper melting. Ensure your marshmallows are fully melted and smooth before mixing with sugar. If using cold marshmallows, warm them slightly before combining. Also, avoid overworking the mixture—fold gently with a spatula or wooden spoon. If needed, add a tiny bit of water or corn syrup to smooth it out.
How long should I let the fondant cool before using it?
Fondant should cool completely before handling—typically 30–45 minutes at room temperature (or until it’s firm but still pliable). If it’s too warm, it’ll melt or stick to your hands. For best results, let it sit on parchment paper to prevent sticking and ensure even cooling.
Can I use a microwave to melt marshmallows for fondant, and what’s the best setting?
Yes, but microwaving is less precise than stovetop melting. Use 30-second intervals on low power (30–50%), stirring after each to prevent burning. Overheating causes stickiness, so stop when the marshmallows are smooth and slightly thick (not runny). A stovetop double boiler is often more reliable for consistent results.
