How to Make Marshmallow Fondant

The recipe uses mini marshmallows melted together with water to create a sticky, sweet base. Powdered sugar is incorporated in stages into the marshmallow mixture, either by mixer or by hand, to form a dough. Kneading for about seven minutes develops a soft, glossy texture and elasticity. Adjustments of water and additional powdered sugar help achieve the ideal consistency—pliable, smooth, and non-sticky.

This fondant has a unique stretchiness and sweetness derived from the melted marshmallow that sets it apart from traditional rolled fondant. It can be shaped for cake decoration including covering surfaces or making figures.

Because of variability in marshmallow brands and powdered sugar, the recipe advises assessing stickiness and adding more sugar if necessary. The final product should feel similar to soft dough and be easy to handle without excessive tackiness.