Homemade Fondant Recipe

Homemade Fondant Recipe

American Buttercream Recipe Reading Homemade Fondant Recipe 2 minutes
This is our favorite recipe for homemade marshmallow fondant. This fondant tastes great, rolls thin, and has great firmness and elasticity. Use this fondant to cover cakes, make decorations, and cake toppers.

Yields about 3 lb


  • 16 oz Mini marshmallows
  • 2 lb Sifted powdered sugar
  • 3.5 oz Shortening
  • 2.5 Tbsp Water
  • 1 tsp Gum Tragacanth (this adds firmness and flexibility)

You will need:

  • Spatula
  • Cling wrap
  • Air-tight container or Ziploc bag


  1. Sift the powdered sugar and premeasure your ingredients
  2. In a microwaveable container, add the marshmallows and water
  3. Heat the marshmallows in the microwave for 30 seconds, remove and stir- repeat 3 more times, or until all marshmallow lumps are gone
  4. In a lare bowl or clean counter, place about 3/4 of the powdered sugar and make a hole in sugar bed
  5. Poor the melted marshmallow mix into the hold you made
  6. Add the shortening, gum tragacanth, and the rest of the powdered sugar on top of the melted marshmallows
  7. Fold the sugar into the melted marshmallows with a spatula
  8. Continue to fold, pushing the sugar into the melted marshmallows
  9. As the mixture thickens, start using your hands to work the ingredients together - it is normal for it to be quite sticky
  10. Continue mixing and massaging the fondant together with your hands
  11. After all the fondant has come together, give the fondant a good final knead and clean your workspace   
  12. Double wrap your finished fondant in plastic wrap and leave it to cool
  13. Place the fondant for 8 hours minimum, in the refridgerator, to mature - this step is required to get the stretchy and flexible fondant
To use: After maturing, bring your fondant to room temperature and mix with your desired icing colors. This fondant resonds well to either gel color or oi-based colors.

    To Store: Store fondant double wrapped in an air-tight container at...

    • Room temperature for 3 to 4 weeks
    • Refrigerated for 1-2 months, or
    • Frozen for 6-8 months

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