How to Make Homemade Marshmallow Fondant

How to Make Homemade Marshmallow Fondant Tutorial Step-by-Step Instructions

Ages and ages ago (a little over 3 years to be exact), I wrote a post on How to Make Homemade Marshmallow Fondant (MMF).   Well – that post is still here (I moved it to a new spot)… but I wanted to do an updated post with a few tweaks that I’ve made over the last 3 years.

I absolutely love questions and comments, but please read through it all before asking a question.  I know it’s long (I’m sorry) but I’ve tried to cover most anything I could think of!

The post includes notes (just below here) that are important, then the step-by-step photo tutorial for making the fondant, then a FAQ section at the bottom!

Beyond all that, if I still missed something, and it’s possible, I did…  leave me a comment!!

Please read these notes: 

  • In the written recipe below, I’ve included ingredients for a single batch.  However, in  the pictures, I’m actually making a double batch (the whole recipe doubled).  Since I make so much fondant, I almost always double these days!
  • I shot pictures of making two batches… one white and one pale blue.   I’m a cake decorator – not a photographer and I had a hard time getting all the pics I wanted.   SO… you may see the fondant switching between white and blue – I tried to use the best pictures of each step… regardless of which batch that picture came from.
  • Making homemade fondant is messy.   I’ve been doing it for 3+ years and I still make a mess every time!  I thought about excluding some of the messier photos so my blog would be all pretty – but that wouldn’t be honest.
  • Having said that, the mess is worth it.  It tastes sooo much better than store-bought and it’s so much cheaper!    I can make 6 pounds of homemade marshmallow fondant for under $8… probably closer to $6 but I wanted to round up!   A 5 pound bucket of Satin Ice fondant (the best store-bought I’ve tried) costs anywhere from $16 – $38 (depending on where you buy it) plus shipping if you’re ordering online like I do!
  • Now that I’ve been doing it for awhile, I can make a batch (or double batch) of fondant in 10-12 minutes.
  • I recommend making the fondant at least 24 hours before you need to use it!  It has the best texture and it’s easiest to work with after it’s rested!!   I highly suggest that you do not make this and plan to use it the same day!   It will be too soft, tear often, stretch too much, etc.!!  That’s just my experience.
  • If you don’t have one, try to get yourself a good kitchen scale.  I linked to a fondant coverage chart below and a scale will help you better estimate how much fondant to use, how much to color, etc. for different projects.  Also, I use mine to weigh out my powdered sugar because I buy 7 pound bags at Sam’s Club.  You can get a good one for less than $30.

Homemade Marshmallow Fondant Ingredients

Here’s what you’ll need to make homemade marshmallow fondant by hand:

  • 1 pound of Kraft Jet-Puffed Marshmallows.  I do not use any other brand and I use the mini ones – they melt faster!
  • 1/4 – 1/2 cup water
  • 1/2 cup Crisco vegetable shortening (more or less, for greasing your hands, surface, bowls, etc.)
  • 2 pounds of powdered sugar
  • 1-2 teaspoons clear vanilla extract or other flavoring (not pictured, optional)
  • microwave
  • large microwave-safe bowl
  • rubber spatula
  • silicone mat or well-greased surface

So… here’s how I do it!

Reminder… I’m making a double batch in these photos…. so if you do a single batch, it won’t look as “big”.

Step 1:   Dump your marshmallows into a large bowl.  I’m using a super large 32-cup bowl to melt my marshmallow because of the double batch!

How to Make Homemade Marshmallow Fondant MMF 01

Step 2:  Pour about 1/4 cup of water over the marshmallows and microwave for 1 minute.  The marshmallows will be melted some, but not completely (see the second picture).

How to Make Homemade Marshmallow Fondant MMF 03

How to Make Homemade Marshmallow Fondant MMF 04

Step 3:  Stir and microwave for another minute.  If the marshmallows still aren’t completely smooth, microwave again.  I recommend microwaving in 30 second intervals, stirring after each until it’s completely smooth.  You want it totally melted, but not so hot that it’s boiling or anything!

How to Make Homemade Marshmallow Fondant MMF 06

How to Make Homemade Marshmallow Fondant MMF 062

How to Make Homemade Marshmallow Fondant MMF 061

Step 4:  If you want/need to color an entire batch of fondant a single color – do it now!  It’s much easier and faster to stir gel coloring into melted marshmallows than it is to knead it into completed fondant later!    I need some very pale blue for  a nautical/sailing cake, so I’m adding a few drops of sky blue to my fondant here.

This is also the step where you would want to add flavor extracts or oils!   I’ve started adding a teaspoon or two of clear vanilla to each batch and it’s really good!  You could also add almond, lemon, strawberry (it might make it pink!), etc.

How to Make Homemade Marshmallow Fondant MMF 08

How to Make Homemade Marshmallow Fondant MMF 09

How to Make Homemade Marshmallow Fondant MMF 10

Step 5:  Color or no color… after the marshmallows are melted (and color added, if applicable), it’s time to add the powdered sugar.  I used to add a little bit at a time.  Now I just dump it all in at once!

You can’t see it in the picture, but my little kitchen scale is under the bowl.  I put the bowl on the scale, zeroed it, then poured sugar until I reached 2 pounds.

How to Make Homemade Marshmallow Fondant MMF 11

Step 6:  Stir it up as best you can.  It won’t be easy, but I try to do as much mixing as I can with a rubber spatula.

How to Make Homemade Marshmallow Fondant MMF 12

Step 7:  After you’ve done as much damage as you can with a spatula, rub shortening all over your hands (and I mean all over) and get ready to dig in!   You want to eventually get your fondant to come together into a ball.  It’s best to do as much as you can in the bowl because once you take it out of the bowl, the mess only gets bigger!

Note:  Your marshmallows should have cooled plenty by now, but if you suspect that the mixture is still to hot to put your hands into – don’t do it!  Wait a few minutes for it to cool!!  I like to work with it while it’s plenty warm, but not hot enough to burn!

How to Make Homemade Marshmallow Fondant MMF 13

Step 8:  If at any point it gets dry and doesn’t seem to be coming together enough, add a little more water and keep kneading!

How to Make Homemade Marshmallow Fondant MMF 14

How to Make Homemade Marshmallow Fondant MMF 15

We’re gonna switch back to white fondant here… the pics were better!

How to Make Homemade Marshmallow Fondant MMF 16

Step 9:  I don’t know how to tell you specifically when it’s ready to turn out onto a mat, but when it’s coming together into a bowl and you don’t have a lot of powdered sugar or crumbles of fondant loose in the bowl… it’s ready.

I dump the big ball out onto a mat coated with shortening (I use The Mat), or you could just coat your counter top with shortening.

How to Make Homemade Marshmallow Fondant MMF 17

Step 10:  Knead the ball until it’s completely smooth.   This shouldn’t take more than a minute or two!

How to Make Homemade Marshmallow Fondant MMF 18

Step 11:  Smooth it into a ball and try to get all the seams to one spot (I put it on the bottom).  You just don’t want cracks/seams all over.   When I’m doing a big double batch, I sometimes divide it into two balls and wrap them separately because one big ball is really hard to work with!

How to Make Homemade Marshmallow Fondant MMF 19

Step 12:  Rub a thin coat of shortening all over the ball of fondant and then wrap it in two layers of plastic wrap!   I used to stick them in Ziploc freezer bags and I still do sometimes, but now I mostly just double wrap them and put them in a large Rubbermaid box with a lid.

How to Make Homemade Marshmallow Fondant MMF 20

Step 13:   Let it REST!!   I generally make several batches early in the week, throw them into my Rubbermaid container and put the lid on and let them sit until Thursday or Friday when I’m ready to decorate.

How to Make Homemade Marshmallow Fondant MMF 21

Step 14:  Be careful here!!  When you’re ready to use it, unwrap it, knead it and roll it out!  If it’s too hard to knead initially, microwave for 10 second intervals.  Knead after you warm it each time.  Here’s the important part:  fondant can get hot spots in it and actually be boiling on the inside and still look perfectly normal on the outside.  I’ve gotten seriously burned by fondant by reaching to grab it out of the microwave and it pooling out over my fingers.  I mean seriously burned – more than once!!!  BE CAREFUL!!!

There’s a picture of one of my burns here… it’s gross, but if you question how serious I am about hot fondant… check it out!

Now… here are some questions I’ve been asked over and over again in emails, in comments (some still below), on Facebook, etc.  If you have others, leave me a comment and I may add them here!

FAQ:

How do you store fondant?  As stated above, I wrap mine in two layers of plastic wrap and put it in a plastic storage box with a lid.  You could also put the wrapped fondant in a plastic zip-top bag for another layer of protection.  Do not refrigerate it!!  Nothing in fondant is perishable and it is best at room temp!   Keep it airtight and if it’s colored – keep it out of sunlight!

How long will it last?   I’m not sure and I’m not the health department but here’s my common sense answer.  At least a few weeks, if not longer!   How long do marshmallows last?  How about powdered sugar?  I don’t see how combining the two would make them “spoil” any faster!    Because I’m so busy, I’ve rarely had any sit here more than a few weeks and it’s always been fine!

How much does a recipe make?    A single recipe makes about 3 pounds.   When I double it as I did in these pictures… 6 pounds.  If you have The Mat, there’s a chart on it telling you approximately how much you’ll need for different sized cakes.  There’s also a Wilton Fondant Coverage chart here that I like to refer to.

How do I color fondant if it’s already made?  Just weigh or divide out or get the amount you need, add a drop or two of gel coloring (depending on the depth of color),  warm it for a few seconds if needed (again, be careful!), rub some shortening on your hands and knead the color into the fondant.  If the color is not as intense as you want, add more.  If it begins to get sticky, knead in some powdered sugar to off-set the extra moisture from the coloring and shortening.  I also recommend using gloves unless you want colored hands like I often have!

What colors do you use?  I use Americolor Gel Colors 99% of the time.    I buy and use Wilton gels at Walmart if in a pinch or if Wilton makes a color (like gray) that I can’t find in Americolor, but otherwise, I’m a faithful Americolor customer!    A note about gray… yes, I could just use black but it always ends up looking a little purple.  The Wilton gray (that I can only seem to find in the Transformers Icing Colors set), gives me a more true gray, so I keep it on hand!

Why do you buy Satin Ice Red, Black, and Brown fondant if you make your own MMF?  After many failed attempts at making black, red and brown (chocolate) fondant, I’ve come to the conclusion that it’s just not worth my time and frustration to make those colors.  It takes tons of black and red gel colors to get really black or really red marshmallow fondant.  Usually by the time I get the color right, the texture is shot and I still can’t use it.  I gave up!    I tried chocolate (brown) fondant a few times and while it worked out once or twice, mostly it was a fail.  I’m not saying it can’t be done… but it’s not worth it for me anymore.  So I buy and keep on hand Satin Ice RedVanilla fondant, Satin Ice Black Vanilla fondant, and Satin Ice Dark/Brown Chocolate fondant (which smells and tastes like a brownie to me)!

How do you make bold colored fondant (black, red, royal blue, green etc.) without it turning into a sticky mess?  As mentioned above, I buy red, brown and black pre-made.  However for dark/bold colors that I do make (green, navy blue, etc.) I alternate between adding color and kneading in extra powdered sugar.   I try to keep the texture as “normal” as possible throughout the process and not let it get too sticky at any point.  However, if it’s not working, I’ll sometimes actually roll it out and sprinkle the surface with cornstarch.   Then I roll it/knead it back into a ball and keep going.  The corn starch seems to absorb some of the moisture,  dry it out, and I can keep adding more color without it getting too messy!  It’s a tricky balance and not something I’ve mastered but I hope those tips help!

 Can you make decorations (and/or decorations to stand up on a cake) with marshmallow fondant and if so how long do they need to dry for before adding them to the cake?  You can, but I recommend gum paste instead (Satin Ice gum paste is my favorite).  However, if you want to use homemade marshmallow fondant, it won’t dry as hard as gum paste and it’s difficult to get them to hold shape well. I recommend mixing in some tylose to help them dry and it makes it act more like gum paste.  I add 1-3 teaspoons per pound – depending on how soft the fondant is, how long I can let it dry, etc.  I like to let them dry at least 2-3 days up to a week!  You’ll really have to get a “feel” for this and learn what works for you!

How do you attach fondant decorations to your cakes/other fondant?   These days I use shortening or sugar glue.  You can read more about both of those in this Q&A post!

And that’s all I have for you today!!  Please don’t hesitate to leave me a comment if you have other questions… I might add them to the list!

One or more links in this post may be referral and/or affiliate links.  Read my disclosure policy here.

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Comments

  1. Brandi @ Frugal Farmhouse says:

    What a yummy looking mess! That cake is beautiful . You were definitely a cake decorator in another life! they are all so perfect!

  2. The Wild Family says:

    Thank you for posting this recipe! Now I can make my cakes with fondant and have it taste good! I have tried flavoring and everything else to make fondant taste better but it just has never appealed to me or anyone else in my family for that matter. This should resolve all of those problems!

  3. The Wild Family says:

    Thank you so very much for this recipe!

  4. How do you make Chocolate mmf?

    • My attempts at chocolate mmf haven’t been great so I’ve never shared a recipe… sorry!!

      • I have only made this a few times but i have yet to be disappointed.
        I use Hershey’s coco and mix it with the powdered sugar before hand.
        Taste the mixture before you use it to make sure its not bitter but then
        you just mix it like normal. I hope this helps!

  5. Kristen Miller says:

    I just made this! :) Verdict: Messy is an understatement…especially for a first timer like me. But it was SOOO much fun!!! It was really pretty easy and I'm sure with more practice it can only get better. The best part is it tastes exceptional! Even with the ridiculous amount of black dye I used. ;) I'm not sure my consistency came out just right. Probably due to the fact that I'm sure a good 1/4 cup of my powdered sugar ended up on the floor instead of in the fondant. Thanks so much for sharing! I love it!

  6. Summer Moeller says:

    Tastes Amazing!!!! Love it! It was a lot of fun to make!

  7. Christina Paul says:

    I made mine this way once before…very yummy but it was a horrible mess. Note to anyone that will try to this recipe: take off your wedding ring first. I found that one out the hard way. Maybe I will try adding the layer of shortening next time…Thanks again Rose

  8. Anonymous says:

    I have made this quite a few times, same recipe and make it in the kitchen aide mixer it is a little less messy and easier. Just us the dough hook gently hold it up a little and put a damp cloth over it!

  9. How much fondant does this make? Enough to cover a cake? Or how much fondant did you use in the hotwheels cake?

  10. If I need to color this marshmallow fondant to make polka dots, at what point do I add the color? And what do I use for the color?

    • If you need LOTS of one color, I like to add in the color when the marshmallows are melted, before adding sugar. But you shouldn’t need that much of any one color unless all your polka dots are the same color. So… once it’s made, divide it into smaller balls and just knead the color into each one. The best colors are Americolor Gel Colors. You can also use Wilton Gel/Paste colors easily found at Walmart. Do NOT use liquid food coloring found in the cake aisle at most grocery stores. It’s way too watery! I hope that helps =)

  11. Can you build decorations with marshmallow fondant and if so how long do they need to dry for mbefore adding them to the cake?

  12. New Fondant Maker says:

    Hi, I’ve never made fondant before and I am really wanting to try this recipe! I am just wondering if we when we knead the fondant if we have to do it with our hands or if we can use a stand mixer? No issue doing it either way, just curious if it’s strictly by hand! :)

    • Well, I’ve never used my mixer to make it but I have read that some people do! You would just need to coat the inside of your bowl and dough hook with shortening and it *should* work! If you try it, I’d love to hear how it works out!

  13. Is this the recipe you still use to cover your bakes? Is it harder to cover cakes with homemade fondant compared to store-bought?

  14. How many batches do you typically make/use for a two tiered caked, such as 6 inch and 8 inch?

  15. Jennifer Browning says:

    Hi! I have decided to make the cake and fondant for my daughter’s 2nd birthday cake! I was wondering though if I could use store bought icing to stack and crumb coat with??? It’s just milk chocolate icing by betty crocker I think. PS I am following your tutorials on everything! I love them!! Thanks!!

    • It will not crust at all and I wouldn’t use a thick layer in between the layers of cake because canned frosting is much softer than homemade and it would probably squeeze out when you stack the cake. But other than that – it would be fine!

      • Jennifer Browning says:

        So I can use it, just don’t do a thick layer in between and it won’t crust?? Is not crusting ok? I can still lay fondant on top and it will all turn out ok? I also saw where you said to add a little powdered sugar in with the buttercream frosting you made to make it thicker for the edges…would that work in my case or no? What would you recommend?

        • Brittany Holladay says:

          If you want to crumb with the store bought icing add a cup to 2 cups of powdered sugar and it should give it the correct consistency to crumb the cake with you want a thick icing for that and its really nothing to add the powdered sugar I do it in a matter of 2 minutes or less mixing the frosting before adding it makes it softer and a lot easier to add the sugar in

  16. Haha…there’s so many trackbacks, it took me forever to scroll to the bottom to tell you this one little thing:

    I find that if I need gray fondant, I take a tiny bit of Satin Ice Black Fondant and mix it with white and it makes a good gray. I start with just a tiny bit and add more if needed to get to the shade of gray needed. I use Satin Ice White, but I assume it would also come out as a true gray with the MMF.

    Thanks for the MMF tutorial…I might give it a go one day!

    • I know – so sorry about that! I’ve searched before and found no solution but when you left this comment, I searched again and it seems there may be a new plugin to hide the trackbacks. I’m installing asap so we’ll see :)

      Great tip on adding black to the white! I’ll have to try it!

    • Well, that was a fail. It did hide all the trackbacks/pingbacks, but it also hid all the comment replies. Everything disappeared except for the first comment in any thread. :-/ I’ll keep looking for a solution!

  17. Thanks for your updates. I wish I’d had the warnings about the boiling interiors of freshly microwaved fondant! :). I just wanted to share one tip that has helped me save time and mess if you decide to use a kitchen aid. I take a kitchen sized towel , wet it and ring it out. Once I have my kitchen aid bowl and hook all slicked up and have added my powdered sugar to the bowl, I just cover the top of my stand with the wet towel and let it drape over the sides of my bowl before I turn it on. It really helps catch and contain the dust.

  18. Hi Rose! I made your marshmallow fondant, and it tastes amazing! I used it at my first purse class, and found that it made my first ever purse look lovely! The next day, I had a Tiffany box to make, another first! I found the fondant started to look like it was “breaking down”, especially on the lid if the box. Have you ever had this happen? What do you think happened, do you think it had something to do with the adding of extra colour and icing sugar? Any help would be appreciated, as my family loved this fondant! Thanks!

    • What do you mean by breaking down? And you’re meaning after you made the cake, something started going wrong? Just yesterday I put fondant on a cake and I had made the fondant more than 2 weeks ago. I had to warm it in the microwave to get it malleable again, but once it was a good texture, it worked beautifully.

  19. Would it be bad to use liquid food coloring?

    • I’m sorry… I responded to your question thinking you were asking about a different recipe. NO – I don’t recommend liquid food coloring for this recipe!

  20. Hi, I made this last night, thanks for the recipe. Myn seems to loose it doesn’t hold the shape if I push my finger in it, can I just add more icing sugar to fix this? Thanks in advance x

    • It’s often really soft when first made but will usually firm up once it rests for 6-8 hours or overnight. If it’s still that soft after sitting all night, then yes, you can add more sugar to stiffen it up. You didn’t refrigerate it did you? Refrigerating is not good for the texture and will also keep it too soft!

  21. Hi, thanks for getting back to me, I didn’t refrigerate it but it still seems softer than yours in the picture so I think I will add a little more icing sugar, it doesn’t seem to spill out now though. Hmm decisons, don’t want to ruin it! I will let you know how it looks when I add more x

  22. How do u make satin iced fondant? I made marshmello fondant twice n it is dry. I am to make ny daughters wedding cake in sept with fondant. I need to learn how to make it by then. I dont think i want tge marshmello. Help if u can

  23. I just used your recipe & I don’t think it took me 30 minutes total!! So far, I love the outcome. I’ll let it sit for two days and hopefully it’s even better. Thanks for sharing :)

  24. Thanks now i can stop trying to find it. Do u have a home made receipe of the best tasting fondant u ever made?

  25. Valerie Khey says:

    Thanks for the great recipe!! I had a question for you….Can I place the fondant on cake like 3 days before and then leave it in the fridge? Or do you recommend just decorating the day before and leaving out? Thanks so much for your time!!!

    • Refrigerating a fondant covered cake has not worked out well for me. It tends to sweat and get sticky when it’s taken out. But that’s just my experience. You might do a search and see if others feel differently about it!

  26. Any suggestions on getting a color close to iron man’s burgundy?

  27. Kristie Bash says:

    Do I have to use jet puff marshmallows? Will a generic brand work?

    • Normally, I’m the girl who buys generic everything, but in this case, I highly recommend the Kraft marshmallows. I’ve tried generics and had some bad luck!

  28. What is the name of the fondant rolling mat you use? i’m looking for one and want to make sure I get a good one

  29. What other home made fondant can we make besides marshmello? Can u show us another?

  30. First, thank you for your recipes – love your site! I have finally decided to go ahead & make marshmallow fondant. I have avoided making it (or any fondant) but your tutorial was so user friendly I decided to give it a go. I just made it -came together quickly but I have one question though, once all the sugar is incorporated and you turn it out, how sticky is it supposed to be?? I know – it’s marshmallow so it’s sticky but in the pictures it doesn’t look that sticky, it looks more firm. I didn’t know if I should add more sugar or just grease my hands more! I kneaded it, greased it and now it’s resting. I hope it turns out good – will have to make a test cake to see if I messed it up somehow.

    • It shouldn’t be sticky in the end. Depending on where you live and how humid it is, you may have to reduce the amount of water you add – that’s the most likely reason it’s sticky. But once you’re past that point, you can absolutely add more powdered sugar until you get a good texture that’s not sticky. Even after it’s rested, if it’s sticky, just added in more powdered sugar and re-knead it. Just be careful to not add too much and get it crumbly again…you just have to find that balance. I live in southern MS and sometimes mine is super sticky when its really hot and humid and sometimes it’s not – I just have to tinker with it to get it right! Hope that helps :)

  31. Dear Rose

    Your advice is not to refrigerate Marshmallow Fondant. However, a Sugarcraft magazine says to store it wrapped in the fridge. Which answer is right? Does it matter if it is securely wrapped?

    Love your site.
    Thank you
    Julie

    • Hi Julie – I can only speak from experience. My fondant has terrible texture once it’s been refrigerated. It also tears more easily and stays super soft (won’t hold shape). I know that other decorators have their own opinions and experiences, so my advice would be to try it both ways and see what works best for you! Good luck!!

      • bev klinzing says:

        wow now I know what happen to the last cake. We made a baby shower cake and my daughter said lets make the fondant thinner, so we rolled it thin and when we put it on the cake the sides ripped right off. We were thinking because we rolled it thin but we did put it in the frig and now I’m thinking it was because of the cold. The baby shower cake did turn out great, we left the top with fondant and made a basket weave on the sides with regular frosting and it was a keeper, so when you make a mistake you make the best of it!

        • Dear Rose

          I have learnt so much from your site, I will do it your way. You are an inspiration.

          Thank you for your quick reply
          Julie

  32. I just used my Mat for the first time, and I didn’t need to grease anything! It was so easy. Be careful to get an even thickness tho. Watch the video in the link Rose posted.

  33. I’ve tried making marshmallow fondant before and no matter how many times I knead it and add confectioners sugar, there’s always some sticky parts within my fondant. How do I make all my fondant smooth and dry?

  34. Hello. I was wondering if we can use the regular vanilla extract instead of the clear one.

    • Yes, but it will add a slight int to the fondant. Marshmallow fondant on it’s own is not pure white anyway, and it might be a tad darker with the pure vanilla. Most people won’t notice or care – depends on the design and the customer!

  35. Patti Taylor says:

    THANK YOU THANK YOU THANK YOU…..have been looking for something that works and taste good…..trying it tomorrow……will let you know how I do. You do beautiful work.

  36. Just ran across your site while looking for instructions to make a Dora backpack cake. The marshmallow fondant looks awesome !! Make lots of cakes for family and friends, everyone wants fondant because it looks so pretty, but once they taste it, or I inform them of the COST, not such happy campers !!! Will for sure give your recipe a try and let you know how it turns out !!!

  37. I just started trying to make cakes. I came across your homemade marshmallow fondant and thought i would give it a whirl…it didnt take but 20 minutes MAYBE!!! Im excited to try it out tomorrow!

  38. I have a dire question! I made some MMF a couple days ago, and tonite I rolled it out. When I rolled it out it was ripping like play-doh would and would not mend. I kneaded it with some shortening before I rolled it out and I tried to roll it out and apply crisco and re-knead it but none of that worked. I am not somewhere humid, I thought I made it correctly. Though now that I think back, while making the mixture it was SO sticky I could not get it off my hands. I looked at your pictures and I didnt see that the mixture was as sticky as mine. I kneaded for an hour at least before mine tamed down a little. I have no clue what went wrong and I appreciate the help!

  39. Thank you very much for this recipe

  40. Hi rose. I am doing a circus cake for my sons biryhday and i am going to need red fondant.where i live, we dont have satin ice red or any premade red fondant. I have heard of adding strawberry Jello to the fondant recipe and few drops of wilton red gel to achieve the color. Also for brown fondant, adding cocoa piwdrt to the fondant recipe and for black fondant adding cocoa powder and few drop of wilton black gel to the recipe. Have you tried that and how much jello u think i should add. Any tips?

  41. QUETCY Coloma says:

    Rose I need the bubble guppies you used on the number one cake can’t find them on ests please contact me

  42. jackie tolliver says:

    Hi! I found your recipie on pinterest! I wanted to try it for my son’s birthday! Well it is so sticky! I followedthe recipie. I don’t know what is going on, but it won’t form like yours did! i need help!

  43. Rose, My son is an Exec. Chef. When he started out, he was taught a great remedy for burns: put yellow mustard (straight from the jar) on the burn and leave it on until it dries. I didn’t believe it (I hate yellow mustard) at first, but after the first try, I was convinced. As soon as the mustard goes on, the pain goes away. Rinse it off after a few hours and there’s no visible reminder of your burn. I’ve tried it on first- and second-degree burns with great results. It even works with Dijon and honey mustard.

  44. Hi Rose! This tutorial is great and I hope to use it soon. I’ve read your post from beginning to end and skimmed through all the comments left…forgive me if this question has been asked already. You state to make sure to use a heavy-duty mixer (I noticed yours is a professional series), I have a Kitchenaid Classic, do you think this will have to power needed?

    TIA

    • Aaaah, I’ve been meaning to delete that portion of the post (and I did just now) My mixer started to smell like it was burning after I tried to make fondant with it a few times. I have read that others do it regularly with no trouble but my mixer was NOT cutting it. I’m back to making it by hand and probably won’t ever make it in a mixer again unless I end up with a commercial one. If I were you, I would NOT do it with my Classic mixer. :-(

  45. In step 4 (MMF), If I add a different flavoring/extract; do I still add the vanilla extract? Can’t wait to try this recipe; sounds delicious.

  46. Hi Rose, do you think I can use butter instead of shortening and still leave it out at room temp? Thanks!

  47. Hello!
    Thank you for the recipe, I shall be trying that out very soon as icing is so expensive in the UK!
    I see that you sometimes struggle to make grey, I learnt a tip for making grey so thought I’d share it with you! Mix in a bit of brown with the black, this makes it a true grey rather than a diluted black (which like you say can be purple, or blue).
    Hope this helps in the future if you run out of grey colouring!!
    From Sally

  48. Cassandra Buttram says:

    I want to thank you so much for posting this and all the trial and error mistakes, We made 3 batches and separated them before adding the gel color, It worked great! I am making 1 cake and needed 5 colors so I didn’t want 5 whole batches. For some reason our first and third batch turned out great but our second not so much. I want to say the husband added the water twice but he swears he didn’t…We added more sugar and let it sit for 2 days and added more sugar again! We now have 6 wonderful batches we rolled out and cut tonight and will look great on the cake Saturday! Thank you so much this is my first mulit-tiered cake I have ever made and the first Birthday cake I have ever made! I did put my fondant in a freezer Ziploc bag in hot water to soften it to keep the burning impossible. After seeing your accident I was terrified to put it in the microwave :) Perfection! Thanks again for sharing

  49. Lindsey Hamilton says:

    I tried this recipe today, and when I rolled it out, it seemed to be a nice smooth texture, but it cracked and broke as soon as I tried to pick it up (and was doing it every time I turned it as well) – Did I add too much sugar, not enough water? What do I need to add or do to correct it, or do I have to start over?

    • It sounds like you need to warm it up a bit (maybe 10-15 seconds at a time in the microwave until it’s pliable), then knead in a little shortening and/or water. It’s always a bit of trial and error to nail down the problem, but it should be smooth and soft and not at all cracking! I usually start with adding a little shortening when I have cracking.

      • Lindsey Hamilton says:

        Ok thanks! I started over with a new batch and it came out perfect lol :) I don’t know what I was doing wrong… it was just so weird, because it seemed to be such a nice texture, then I rolled it out, was still doing good, and as soon as I’d pick it up to cover the cake, it would just crack, and gravity just ‘pulled’ it down, and off the cake altogether. Thanks again!

  50. Melissa Boykin says:

    Do you crumb coat before decorating with the MMF just like regular fondant or can you just wrap the cake?

    Thanks.

    • I always crumb coat. First, because I like frosting (ha!), but it also gives the fondant something to adhere to. The posts are horribly old and the pics are terrible, but you can see how I do it here: Adventures in Cake Making part 1. Please note… I do it much more cleanly now and have a few short cuts, but that’s the general idea.

  51. Kai Baldock says:

    I was wondering as I don’t live in America so don’t have that brand marshmallow, would homemade (I usually make my own marshmallows) work that same?

  52. I just love your site! I enjoy reading all of the tutorials. You’re a great inspiration for someone like me who is just starting. :)

  53. Amna Gillani says:

    hi Rose,
    we dont eat marshmallows, so is their any substitute for it?

    Thank you

  54. Is it not recommended to use liquid food coloring?

  55. Hi Rose,
    First off, thanks for your great posts, I stumbled across your blog when searching for owl cakes, and ended up on this post about your MMF – I’d previously thought about making it but wasn’t willing to risk it until I read your step by step instructions – such a great piece! You’re wonderful. I did it tonight and fingers crossed. It’s resting now – it seemed a bit sticky still at the end — if that’s still the case after resting when I’m ready to use it I just knead in some confectioners sugar, right? Hoping it’s going to work – tastes way better than store bought and so much less expensive!! My next question for is this: I plan to make a cake similar to your standing owl cake (but without the 6″ round cake in between the ball halves; mine will have a more rounded top and bottom and less cake – it’s a small crowd!). Is one batch of this fondant enough to cover the cake? You wrote in the standing owl cake post to roll out the fondant to about 24″ diameter – will one batch of your fondant do that? Thanks so much!!

    • Yes, if it doesn’t firm up after resting, you can absolutely knead in more powdered sugar until you get the right consistency! As far as how much you need, one batch should be enough to do that small cake, but I always double my recipe these days – I’d rather have too much than not enough. To figure out how big to roll it out, just take a tape measure and measure up one side, over the top and down the other size. That’ll give you a good idea!

  56. Two more things I forgot to write :)
    1. KitchenAid has something (relatively) new – glass bowl options for the Artisan series mixer. That means the bowl is microwaveable. So someone who has this can do what I did tonight and cut down on most of the mess – do everything in one bowl! Marshmallows, microwave, mix, add color and flavor, mix by hand, add confectioners sugar, mix as much as possible by hand, and then coat dough hook in shortening and knead in the same bowl with your machine!
    2. Someone posted that she can’t use marshmallows. If that’s because of the gelatin in marshmallows, kosher marshmallows use a vegetable or fish gelatin as opposed to gelatin derived from pigs. That’s what I tried tonight – Paskesz brand mini marshmallows. Seems to have worked so far (except for my stickiness issue), and if it’s ultimately successful I’ll try to come back and report!

    • I gave up on making it in my Kitchenaid – it just made the motor sound so awful, like it was going to burn up. But if you get it to work – that’s great!

  57. Flor Rodriguez says:

    Hello, I’m convinced that Americolor black gel has purple in it. I was painting a cake last night and I got a drop of black gel on the top part of my hand. This morning the stain looked like a bruise…dark blue with purple and as the day has gone on, the stain is now mostly purple. No black! I think that’s why it’s hard to achieve a black fondant using Americolor.

  58. precious duniya says:

    I SO LOOOVVVEEEEE YOUR WEBSITE. SUPER HELPFUL. lol

  59. sarah anderson says:

    Hello,
    Is there an alternative to using shortening for greasing your hands and the fondant?

Trackbacks

  1. […] out of marshmallows, shortening and food coloring using this recipe that we found on pinterest. http://rosebakes.com/how-to-make-homemade-marshmallow-fondant-yummy/ and while the fondant was setting in the refrigerator, baked the cake in a mini 3 – tier pan […]

  2. […] I was sworn to secrecy and cannot share the fondant recipe I use, but I can recommend a few other options on Pinterest that would be pretty close. (HERE and HERE) […]

  3. […] recipe I use, but I can recommend a few other options on Pinterest that would be pretty close. (HERE and […]

  4. […]  Homemade fondant – made at home by my husband […]

  5. […] with almond and vanilla extracts included.  I got the recipe from the Rose Bakes blog.  Click here to view the blog post.  I adapted the recipe slightly with the almond extract, and I mixed […]

  6. […] For the cake, I made a decadent round devil’s food with vanilla buttercream filling and used fondant to decorate it to look like a drum. For the cake topper, I printed out a screenshot from the movie […]

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