The Easiest Marshmallow Fondant Recipe On The Internet
The Easiest Marshmallow Fondant Recipe On The Internet is a easy American recipe that serves 8. 110 calories per serving. Recipe by Bigger Bolder Baking with Gemma Stafford on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $10.93 total, $1.37 per serving
Ingredients
- 1 pound Marshmallows (regular mini marshmallows, any brand)
- 4 cups Powdered Sugar (sifted)
- 2 tablespoons Water (plain tap water)
- 1 tablespoon Neutral Oil (sunflower, canola or vegetable oil; used to grease hands and work surface)
- a few drops Gel Food Coloring (optional) (concentrated gel colors for vibrant hues)
Instructions
Gather Ingredients and Equipment
Measure out 1 lb marshmallows, 4 cups powdered sugar, 2 Tbsp water, and a small amount of neutral oil. Set out the stand mixer, bowl, bain‑marie pot, spatula and measuring tools.
Time: PT5M
Melt Marshmallows
Place the marshmallows and water in the mixing bowl. Set the bowl over a pot of simmering water (bain‑marie) and stir constantly until the marshmallows are completely melted and the mixture is smooth, about 5 minutes.
Time: PT5M
Temperature: medium heat
Initial Sugar Incorporation
Transfer the melted marshmallow mixture to the stand mixer bowl. Add about three‑quarters of the powdered sugar and mix on medium speed until a shaggy dough forms.
Time: PT3M
Finish Adding Sugar
Add the remaining powdered sugar and continue mixing until the fondant pulls away from the sides of the bowl and feels slightly firm but still pliable.
Time: PT2M
Knead the Fondant
Lightly oil your hands and the work surface. Turn the dough out and knead for 4‑5 minutes until smooth, glossy and no longer sticky. Add extra powdered sugar a tablespoon at a time if needed.
Time: PT5M
Color (Optional)
If desired, flatten a small piece of fondant, add a few drops of gel food coloring, and knead until the color is evenly distributed throughout the dough.
Time: PT2M
Store the Fondant
Rub a thin layer of neutral oil over the surface of the finished fondant, then wrap it tightly in plastic wrap. Store in an airtight container in the refrigerator; it will keep for several months.
Time: PT2M
Nutrition Facts
- Calories
- 110
- Protein
- 0 g
- Carbohydrates
- 28 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Contains gelatin, Contains no dairy, Contains no gluten, Not vegan
Allergens: Gelatin
Ingredient Substitutions
- Instead of Marshmallows: vegan marshmallows
- Instead of Powdered Sugar: confectioners' sugar
- Instead of Neutral Oil: any flavorless oil
- Instead of Gel Food Coloring (optional): liquid food coloring (use more)
Equipment Needed
- Stand Mixer with Flat Whisk
- Large Mixing Bowl
- Bain‑Marie (double boiler) or saucepan
- Measuring Cups and Spoons
- Spatula
- Plastic Wrap (Cling Wrap)
- Clean Work Surface (marble slab or silicone mat)
- Food‑Safe Gloves (optional) (optional)
Critical Steps — Do Not Skip
- Melt marshmallows over a gentle bain‑marie to avoid scorching.
- Achieve the correct texture – not too sticky and not too dry – by adjusting powdered sugar.
- Use a light coating of neutral oil on hands and surface to prevent sticking.
Chef Tips from the Video
- Use a neutral oil (sunflower or canola) – it won’t affect the flavor or color of the fondant.
- Gel food coloring provides intense color with minimal liquid, preserving the fondant’s consistency.
- If you plan to color the fondant, divide it into portions before adding color to avoid cross‑contamination.
Troubleshooting
Fondant is too sticky.
Add powdered sugar a tablespoon at a time while kneading until the dough no longer sticks to your hands.
Fondant is crumbly or dry.
Mix in a few drops of water or a tiny drizzle of neutral oil and continue kneading until smooth.
Marshmallows scorch during melting.
Keep the water at a gentle simmer, not a rolling boil, and stir constantly.
Storage
Refrigerator: Wrapped tightly in plastic wrap with a thin coat of oil; lasts 2‑3 months.
Freezer: Can be frozen for up to 6 months; thaw in the fridge before use.
Room temperature: Not recommended for longer than a few hours; keep covered.
Make-Ahead Tips
- Make the fondant up to a week ahead and store it in the fridge; bring to room temperature and knead briefly before using.
- If the fondant feels dry after refrigeration, knead in a few drops of water or a tiny bit more oil.
Frequently Asked Questions
What is the cultural significance and history of marshmallow fondant in American cake decorating?
Marshmallow fondant emerged as a budget‑friendly alternative to traditional rolled fondant, allowing home bakers to achieve a smooth, professional finish without purchasing expensive pre‑made fondant. It has become popular in the U.S. cake‑decorating community for its simplicity and versatility.
What are the traditional ingredients of authentic fondant compared to marshmallow fondant?
Traditional fondant typically includes sugar, water, gelatin, glycerin, and sometimes corn syrup or shortening. Marshmallow fondant replaces most of those with pre‑flavored marshmallows, requiring only powdered sugar and a splash of water, making it much simpler.
How is marshmallow fondant traditionally used in American celebrations?
It is commonly used to cover birthday cakes, wedding cakes, and themed cupcakes, providing a smooth canvas for intricate piping, embossing, and coloring. Its pliability makes it ideal for sculpted cake designs popular at celebrations.
What regional variations of fondant exist within the United States?
While rolled fondant is standard nationwide, some bakers in the Midwest favor marshmallow fondant for its lower cost. In coastal areas, vegan fondant recipes using agar‑agar or plant‑based marshmallows are gaining popularity.
What are the most common mistakes to avoid when making marshmallow fondant?
Common errors include overheating the marshmallows, which can cause a burnt flavor, adding too much powdered sugar too quickly, resulting in a dry dough, and neglecting to oil your hands, which makes the fondant hard to handle.
Why does this marshmallow fondant recipe use a bain‑marie instead of a microwave?
The bain‑marie provides gentle, even heat that melts the marshmallows without scorching, preserving a smooth texture. A microwave can create hot spots that lead to uneven melting and a grainy fondant.
Can I make marshmallow fondant ahead of time and how should I store it?
Yes, you can make it days or weeks ahead. After kneading, coat the fondant lightly with neutral oil, wrap it tightly in plastic wrap, and store it in an airtight container in the refrigerator. It will stay fresh for several months.
What texture and appearance should I look for when my marshmallow fondant is ready?
The fondant should be smooth, glossy, and slightly tacky but not sticky to the touch. It should pull away from the sides of the bowl and hold its shape when rolled or pressed.
How do I know when the marshmallow fondant is done cooking?
The fondant is done when the marshmallows have fully melted into a uniform, glossy liquid and no lumps remain. After mixing in the sugar, the dough should no longer be wet and should feel pliable.
What does the YouTube channel Bigger Bolder Baking with Gemma Stafford specialize in?
Bigger Bolder Baking with Gemma Stafford specializes in bold, beautiful cake designs, step‑by‑step decorating tutorials, and approachable baking techniques for home bakers who want to create bakery‑level results.
How does the YouTube channel Bigger Bolder Baking with Gemma Stafford's approach to cake decorating differ from other baking channels?
Gemma focuses on bold colors, dramatic textures, and practical shortcuts—like marshmallow fondant—that empower bakers of any skill level to achieve professional‑looking results without expensive shortcuts, setting her apart from channels that emphasize traditional, time‑intensive methods.
Last updated: September 1, 2026
