How to Make Homemade Fondant with Marshmallows

Add 2 tablespoons of water to the marshmallows in a bowl.

Microwave the marshmallows on full power for 40 seconds.

Stir the marshmallows to combine, noting that there may still be lumps.

Microwave for another 30 seconds, then stir again.

Repeat the process of microwaving for 30 seconds and stirring until all lumps are gone.

Add chocolate to the melted marshmallows and stir until fully incorporated and smooth.

Add gel food coloring using a toothpick, a few drops at a time, stirring until the desired color is achieved.

Make a well in the powdered sugar and pour in the marshmallow mixture.

Remove any rings to avoid getting fondant stuck in jewelry.

Mix the marshmallow mixture with the powdered sugar until incorporated, being careful to keep the sugar in the bowl.

Dump the mixture onto a work surface and begin kneading it like bread dough until smooth and elastic.

Continue kneading until the fondant is no longer cracking and is smooth.

Store the fondant at room temperature for up to 2 months, in the fridge for 4 months, or in the freezer for 6 months.

Use kitchen spray on the storage bag before placing the fondant inside, pushing out as much air as possible.

Before using the fondant, bring it to room temperature and microwave for about 30 seconds if it is not soft and pliable.

Equipment Needed

Spice Level:

Allergens