Creating homemade fondant is not only fast and easy, but it tastes so much better compared to the typical store-bought brand. You can color it and flavor it any way you want! The best part, you don't need any fancy special equipment to make your fondant at home. You can use the homemade fondant as you would regular fondant, to cover cakes, form figures, cut out pieces for cupcake toppers, and cover cookies. #xokatierosario #homemadefondant #fondantrecipe #cakedecoratingtips

Homemade Fondant

How to make homemade marshmallow fondant that tastes better than store-bought brands. This fondant recipe can be used on cakes or cookies. 

Course Dessert
Cuisine American
Keyword Baking, Cake Decorating, fondant
Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings 24 ounces
Author Katie


  • 4 cups mini marshmallows, lightly packed or half of a 16-ounce bag
  • 4 cups powdered sugar, sifted, plus more for dusting and kneading
  • 2 Tablespoons water
  • 2 Tablespoons vegetable shortening, plus more for kneading and rolling
  • gel food coloring, optional
  • flavored extracts, optional


  1. Dust your counter or a large silicone mat with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

  2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you're going to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

  3. Pour out marshmallows into a stand electric mixing bowl with the dough hook. On low speed, add the shortening and powdered sugar. Stir until the sugar begins to incorporate, and it becomes impossible to stir anymore. Keep mixing on low until you have used the first 3/4 lbs or 3 cups.

  4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that haven't been mixed in–this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, using the palm of your hands (not your fingertips) working the remaining sugar into the marshmallow with your hands.

  5. Continue to knead the fondant until it smooths out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth–too much sugar will make it stiff and difficult to work with later. You can also rub some shortening on your hands while kneading to prevent the fondant from drying out. Once the fondant is a smooth ball, it is ready to be used.

  6. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool temperature room and needs to be re-kneaded until smooth or pliable before using it at a later time.

  7. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc. Fold the fondant over on itself so that the color or flavor is mixed in thoroughly.

  8. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center.

  9. Continue to knead until the streaks are gone and the fondant is a uniform color or leave the streaks in and it becomes a fun marble technique. Your fondant is now ready to be used or stored as outlined above.

Recipe Notes