This weekend I have a cake to do for my cousin’s baby shower. Since I was making 3 batches of fondant I decided to share my recipe with my readers.
Years ago when I first tried using fondant I would buy it, which is very expensive and it doesn’t taste the best due to preservatives. I liked the way fondant looked and was able to make cake decorations I couldn’t with regular icing. So once I started making cakes more often, I did some research on how to make my own fondant. It wasn’t very hard and ended up costing me about 85-90 percent less than buying it! The best part is the difference in taste, homemade was by far much better tasting than store bought.
So here it is step by step with pictures…
Ingredients:
1 bag mini marshmallows (mine was $1.00)
2 lb bag of powdered sugar (mine was $1.50)
1-2 Tablespoons water
First, put the mini marshmallows into a microwave safe glass bowl. Then pour the water over the marshmallows.
Now microwave for a minute.
Next, give it a stir.
It usually needs another 30 seconds to a minute more in the microwave to become totally smooth. I do it 30 seconds at a time to not over do it or your fondant will become too stiff.
Next you mix in the powdered sugar a little bit at a time. I always use a wooden spoon because it becomes so thick that it bends metal spoons.
Stir until it becomes a very thick dough like consistency. Everyone has a different opinion of how sticky or hard it should be. I’ve played around with it long enough I know what I like. It doesn’t quite take the entire bag of powdered sugar for mine.
When I color it I use a gel food coloring you can get in craft stores in the decorating section.
I knead it into the fondant with gloves on or it dyes your hands. I knead it like I would dough until colored all the way through.
Well that’s it! This amount of fondant premade from the store cost me $20.00 and to make costs me $2.50, and some elbow grease. I have been making my own for about 4 years now and won’t be stopping 🙂 Tomorrow I will post the cake and cupcakes I made for the baby shower.
Thanks for stopping by!
Johanna
My Crazy Blessed Life! 
I can’t stand the taste of store bought fondant and have seen marshmallow fondant recipes floating around pinterest. I’ve been wanting to try it. Have you ever added any flavoring to it? Or does it taste that good with just the marshmallow flavor? Thanks for sharing!
Posted by Micha | June 8, 2012, 10:57 pmI was hoping to give a step by step with lots of pictures because when I learned I just found recipes with none. Also I added tips that I haven’t seen elsewhere also. I’ve never used a flavoring because I think it tastes great just the way it is. If you try flavorings please let me know how it goes 🙂
Posted by crazyblessedlife | June 8, 2012, 11:00 pmThank you ~ will do!
Posted by Micha | June 8, 2012, 11:02 pmI use to own my own business and made this every week. Yes you can add flavoring just add it when you add the water. Usually decrease the amount of water based off of how much flavoring you add to the mix. So if you use 1 tablespoon of say…. almond than reduce the amount of water added by 1 tablespoon. Alot of time I used a mix of almond and vanilla. If its too wet add alittle more powdered sugar. It is also easiest to roll out if you dust your counter with cornstarch. Also its best to let it rest for a day if you can. To do so…. coat the outside of it completely with crisco and cover in saran wrap. Make sure its air tight and it will keep for about a week or so in the fridge. Just bring to room temp to use and then knead again to make sure its pliable. Best of luck.
Posted by Georganna Chandler | January 16, 2013, 8:33 pmGreat post, It’s so insightful, thanks for sharing! =)
Posted by mydearbakes | June 9, 2012, 12:38 amThanks for sharing this! I love marshmallow fondant – tastes WAY better than the traditional kind, that’s for sure. I’ve only made it once, but was really unsure about the how the consistency should look just prior to kneading it – your tip about that is definitely appreciated. 🙂
Posted by Grandma's Old Wooden Recipe Box | June 11, 2012, 10:28 amThank you so much for the recipe! how far in advance should I make the fondant? And how long does it keep?
Posted by Kendall | September 2, 2012, 6:30 pmI make it 1-2 days in advance and it keeps about a week in a ziplock bag for me.
Posted by crazyblessedlife | September 2, 2012, 10:24 pmThis is a great recipe, thanks for sharing. I need to make fondant for multiple cakes in the coming weeks, so will be trying it out with a part bag of marshmallows I have left over from a previous project.
Posted by Jo R | September 24, 2012, 4:50 pmWouldn’t it be easier to just mix in the food coloring initially into the melted marshmallows?
Posted by Mary | December 16, 2012, 9:25 amIf you only need one color of fondant for your entire project, I bet that would work fine. I usually make mine white and then portion it out and then color it in the colors I need. I have just never had a project that only needed one color of fondant. 🙂
Posted by crazyblessedlife | December 16, 2012, 9:52 amDo you store it in the fridge or just on the counter?
Posted by Angela | January 5, 2013, 9:13 amI keep it in a plastic bag on the counter for up to a week.
Posted by crazyblessedlife | January 5, 2013, 2:04 pmHow much cake does one batch of this fondant cover?
Posted by Jennifer Vaughn | January 18, 2013, 9:59 pmIt really depends on how thick you roll the fondant and the shape of the cake…. But this easily covers a two layer 9″ round cake for me.
Posted by crazyblessedlife | January 19, 2013, 3:56 amI love this recipe! I found it four years ago when I wanted to decorate my son’s cake for his 9th birthday. Liked the idea of fondant, but not the flavor. This is great stuff! I have kept it in the fridge for a few months and then used it by warming in the microwave-works great! It is so easy to use and color. I will have to use your trick to wear a glove when coloring.
Posted by Barb in Ohio | February 8, 2013, 11:08 amI have always wanted to try fondant but didn’t want to spend the money.i will make THIS investment.
I wonder how it would work on cupcakes? Do you frost first?
Posted by Lori Fisher | February 9, 2013, 3:55 amOn cupcakes I frost first then lay my fondant on top 🙂 if you look in my cakes section at my jungle baby shower cupcakes you can see an example 🙂
Posted by crazyblessedlife | February 9, 2013, 6:20 pmA lot of recipes on the web show this list of ingredients plus half a cup or so of shortening (crisco etc). Do you know why this is? Does your fondant still firm up or remain reasonably soft?
Thanks
Posted by Sarah Maz | February 9, 2013, 12:59 pmI have never used it because it seems greasy and wet looking to me. I like a matte look and love this fondant. It stays soft and pliable for me 🙂
Posted by crazyblessedlife | February 9, 2013, 6:21 pmI love this recipe for fondant. I’ve used it several times. I’ve learned over time that,for me, it is easier to stir the color in right after you melt your marshmallows. It saves on having to knead it so much. 🙂
Posted by Carie | February 12, 2013, 8:24 pmI do that too when I only need one color. Otherwise I make white, then separate it into the amounts I need for each color and then knead the color in 🙂
Posted by crazyblessedlife | February 12, 2013, 8:28 pmHow do you make chocolate fondant?
Posted by Janet Southard | February 18, 2013, 8:47 pmI have a post just about chocolate fondant. If you search in the search box on the right “chocolate fondant” it should pop up in the results! 🙂
Posted by crazyblessedlife | February 20, 2013, 12:51 pmI was curious as to what you have “dusted” on your counter top and do you roll it out ? and how thin?
Posted by Donna Waddle | February 25, 2013, 3:05 pmI use powdered sugar to dust my counters and I roll it to various thicknesses depending on how I’m using it. Covering a cake is probably about 1/8″
Posted by crazyblessedlife | February 26, 2013, 7:29 pmI tried it this afternoon. Super easy! Thank you!
Posted by Maude | February 25, 2013, 8:31 pmwhat if its too hard…is there a way to soften it up??
Posted by Amy | March 1, 2013, 8:47 pmI have put it in the microwave for a few seconds to soften a bit.
Posted by crazyblessedlife | March 2, 2013, 5:49 pmHi, thanks for this recipe I will certainly try this out. What weight of marshmallows do you use, I am in England so don’t recognise the packet.
Posted by Pauline Fisher | March 3, 2013, 1:59 pmThe bag is 10.5 ounces 🙂
Posted by crazyblessedlife | March 6, 2013, 3:42 pmThank you 🙂
Posted by Pauline Fisher | March 6, 2013, 5:04 pmAnother question if I may? Would it be ok to use a stand mixer instead of hand mixing please.
Posted by Pauline Fisher | March 3, 2013, 3:38 pmI tried the stand mixer and it was too tough. It almost broke mine 😦 so by hand it is… Sometimes I can convince the husband to lend his muscles 🙂
Posted by crazyblessedlife | March 6, 2013, 3:43 pm🙂 I will roll up my sleeves then and get kneading x
Posted by Pauline Fisher | March 6, 2013, 5:05 pmPlease, could you tell me the weight of marshmallows? Thanks
Posted by Elena | March 6, 2013, 12:30 pm10.5 ounces
Posted by crazyblessedlife | March 6, 2013, 3:43 pmHow long does this recipe keep?
Posted by Meghan | March 6, 2013, 3:39 pmI have only kept it for about a week or two at a time, but others have told me it keeps longer. 🙂
Posted by crazyblessedlife | March 6, 2013, 3:44 pmI was reading through the comments and noticed you said you make the fondant about 2 days before. Can I make it and use it the same day? Also, I only want to use the fondant to make decorations. If I halve the recipe will it still be fine? Thank you!
Posted by Anyssa | March 12, 2013, 1:12 pmYes to both! 🙂
Posted by crazyblessedlife | March 14, 2013, 2:59 pmI’m doing a safari cake for Tuesday. Does this fondant recipe hold up enough to make animal figures out of? If so, I’m already in love with this recipe! Thank you!
Posted by Liesl | March 14, 2013, 7:45 pmYes it does hold up really well 🙂 if its too soft add a bit of powdered sugar until it is stiff enough for you.
Posted by crazyblessedlife | March 14, 2013, 8:28 pmCan you use this to create decorations for the cake as well? Like flowers and such?
Posted by Victoria | March 23, 2013, 10:39 amYep!
Posted by crazyblessedlife | March 23, 2013, 3:14 pmThanks for this easy recipe. I made it today for the first time. I am posting a recipe on my blog for little Easter cakes and have linked back here for the directions, giving you complete and total credit. 🙂 I honestly can’t believe how easy this was. I don’t usually even try to make pretty desserts, but I think I will now!
Posted by Paula | March 24, 2013, 3:39 pmFantastic – Just what I was looking for. Thank you
Posted by Elise McAlinden | March 24, 2013, 4:30 pmI want to make a cake for my daughters bday, but I want to make the cake the night before to avoid a rush. What is the best way to store the cake with this fondant Receipe? Fridge? Counter? How long does it keep for once its on the cake? Thanks!
Posted by Terra | March 25, 2013, 4:48 pmI usually do the fridge. It lasts at least a week… That is just the longest I’ve tried. 🙂
Posted by crazyblessedlife | March 29, 2013, 9:20 pmIve tried so many fondant recipes and just gave up. I came across this one and was very nervous to try it and be let down but my first batch was a success and taste fine. It was tough to roll out but very very easy to use. Definately going to be using the recipe for a long time
Posted by Corey kaufman | April 6, 2013, 2:55 pmI was wondering, I have to make a horseshoe cake this weekend (baking it today and hopefully decorating it later tonight) will this make enough fondant to cover a 22×30 cake?
Posted by Holly Pomichter | April 12, 2013, 3:13 pmMaybe… It just depends on how thin or thick you roll it. I might take two batches. 🙂
Posted by crazyblessedlife | April 13, 2013, 7:56 amTHANK YOU!! You saved the day! My kids’ birthdays all fall in the same week, and each year I make 3 cakes for the same party…this is just what I needed!!
Posted by Christin | April 12, 2013, 5:28 pmHow long do u have to wait till you can use the fondant after you make it
Posted by Kristin | April 23, 2013, 4:57 pmYou can use it immediately or wait.
Posted by crazyblessedlife | April 24, 2013, 9:30 pmDo you store the fondant in the fridge or outside in a ziploc..
Posted by Sione | April 26, 2013, 12:05 amI store in a plastic zipper bag in the pantry.
Posted by crazyblessedlife | April 26, 2013, 10:29 pmCan you frost the cake with regular store bought frosting before you put the fondant on top? I’ve never worked with fondant before, but still wanted the cake to have regular frosting. Do you know if this will work ?
Posted by Amy Reyna | May 8, 2013, 4:25 pmThat is exactly what I do. I use store bought or homemade frosting as a crumb layer first then lay on the fondant.
Posted by crazyblessedlife | May 8, 2013, 4:31 pmThank you so much! And for sharing your recipe. I am so excited to try this out this weekend!!! I am planning on making my daughter’s birthday party cake, but need to do trial and error before the actual party!
Posted by Amy Reyna | May 8, 2013, 4:33 pmDoes the coloring need to be gel or can it just be regular food coloring?
Posted by Valerie Lopez | May 25, 2013, 2:44 pmRegular food coloring is a bit too watery for fondant, it makes it very sticky.
Posted by crazyblessedlife | May 27, 2013, 8:24 pmcan you use large marshmallows? And how many?
Posted by Julie | August 11, 2013, 4:25 pmYou can, I just usually use the smaller ones because they melt faster in the microwave and less time in the microwave usually gives me softer fondant 🙂
Posted by crazyblessedlife | August 17, 2013, 11:55 pmI started making my kids birthday cakes & just fell in love with making cakes. But have trouble spreading the fondant over my cakes but my cut outs turn out great. Any tips?? The fondant always tears
Posted by Ann Gaddis | October 2, 2013, 12:44 pmAny idea how long this will keep, and the best way to store it? I’m assuming a similar shelf life and storage plan as store bought fondant. I’d like to make a variety of colors to have on hand for decorations.
Posted by Emily Stroup | January 11, 2014, 12:12 pmLove the recipe.. Going to try this for my daughter’s birthday. I have a question, how do you get the powder off of the finished foundant, so it looks nice and bright in color? I have never done this before, so I may be overthinking 🙂 Thank you .
Posted by Andrea | January 16, 2014, 12:18 pmI am new to fondant. When we used this recipe, my girls and their friends had a blast!! The only question I have is how do you get it so clean looking? I have seen it used on tv with a steamer type machine, but have always wondered if there was another way to “clean it up”. Thank you, I love your site and love the emails. Keep them coming!! 🙂
Posted by Amy | April 21, 2014, 10:23 pmI don’t steam 🙂 I do sometimes use a paintbrush that is only used on fondant to brush it off 🙂
Posted by crazyblessedlife | April 22, 2014, 4:09 pmI used your recipe to make my daughter’s “Frozen”-themed birthday cake. Thanks!!!
http://stuffamymade.blogspot.com/2014/04/frozen-cake.html
Posted by Amy | April 24, 2014, 9:57 amIf I don’t have time to wait a whole day or so for the foundant is it ok to use right away away after cooling for just a bit?
Posted by Ariel House | May 9, 2014, 9:05 amYep!
Posted by crazyblessedlife | May 9, 2014, 9:07 amThanks for sharing! I tend to buy my fondant as making it seems to really intimidate me. I’ll have to give it a try now. 😀
Posted by Rachel | May 8, 2015, 11:41 amThis is awesome! And I found this in time too! I’m throwing my friend a babyshower and was going to bake her cake instead of buy cause I’m poor lol and this fondant helps a ton! Yes! But when you knew it out what do you knead or roll it on when adding color or rolling out to cover a cake??
Posted by Stephanie | September 1, 2015, 8:47 pmUsually my countertop but if you’re worried about dying the surface you can use wax paper powdered with powdered sugar.
Posted by crazyblessedlife | September 1, 2015, 8:48 pmThank you for posting the recipe. Just tried the chocolate one (I am trying to make chocolate cigars for a Cuba party) – absolutely tastes like tootsie tolls. and I’m fairly sure that I used just over 1 lbs of the powedered sugar. My daughter was the taste-tester, so we stopped when she said it was perfectly delicious. 🙂
Posted by Stephanie Thomas | April 10, 2016, 2:22 pmHelp! I live in the south and the humidity is horrible, it causes the fondant to “sweat” really bad even indoors. Do you know of any way to help prevent this? I have to keep the cake in the fridge to keep it from “melting”!
Posted by Michelle | August 7, 2016, 5:59 pm