Fondant Icing Recipe With Marshmallows: Smooth and Glossy Finish Without Powdered Sugar

This marshmallow-based fondant offers a silky alternative to traditional powdered sugar versions. The secret lies in melting marshmallows with a touch of water to create a smooth, pliable base.

What you get is a glossy finish that rolls out effortlessly, perfect for cake decorating. The texture remains soft yet sturdy, ideal for intricate designs and professional results.

Ingredients for Fondant Icing Recipe with Marshmallows

Seven ingredients transform into a glossy, pliable fondant with no powdered sugar overload.

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The marshmallows are the foundation here. Jet-Puffed or Kraft mini marshmallows melt the smoothest—avoid stale ones that turn gummy. For the powdered sugar, Domino or C&H brands are reliable, but sift whatever you buy to break up clumps. The vanilla matters more than you think—pure extract (not imitation) adds depth without overpowering the sweetness.

No corn syrup? Honey or agave at the same amount works fine (just note it’ll add a slight flavor). Out of vegetable shortening? Coconut oil is a decent swap but may soften faster in warm kitchens. Want a pure white fondant? Skip the vanilla and use clear vanilla extract. The salt is tiny but important—don’t omit it, or the fondant will taste flat.

Store wrapped tightly in plastic at room temperature for 2 weeks, or freeze for 3 months. Knead briefly before rolling if it stiffens. A light dusting of powdered sugar prevents sticking during storage.

Step-by-Step Instructions for Fondant Icing With Marshmallows

This method delivers silky fondant every time with just a microwave and some elbow grease.

Step 1: Melt the Marshmallows with Water

Combine the 16 oz Mini Marshmallows and 2 tbsp Water in a large microwave-safe bowl. I use a rubber spatula to press them down so they’re mostly submerged—this prevents hot spots and ensures even melting.

Microwave on high power for 30-second intervals, stirring between each, until the marshmallows are completely melted and smooth. This usually takes 1.5-2 minutes total. Watch for the mixture to turn glossy and pull away from the bowl sides slightly.

Real talk: if you see any unmelted pieces, keep going in 15-second bursts—rushing this step leaves lumps in your final fondant.

Step 2: Incorporate the Wet Additions

Stir the 1 tbsp Corn Syrup, 1 tsp Vanilla Extract, and 0.25 tsp Salt into the melted marshmallow mixture. The corn syrup adds stretchiness to your fondant, while the vanilla gives it depth of flavor beyond just sweetness.

The salt might seem insignificant, but it balances the sugar and enhances all the other flavors. Mix until everything is fully combined and the surface looks slightly shiny. You should see small bubbles forming at the edges as you stir.

Step 3: Gradually Add the Powdered Sugar

Sprinkle about half of the 2 cups Powdered Sugar over the marshmallow mixture. I use a sieve for this, but if your powdered sugar is already sifted from the ingredients list, just add it slowly while stirring with a wooden spoon or silicone spatula.

The mixture will transform from sticky and glossy to thick and dough-like as you incorporate the sugar. Don’t add it all at once or you’ll create a powdered sugar cloud and a dry, crumbly mess.

Once the first addition is fully mixed in, add the remaining powdered sugar in ¼ cup increments, mixing thoroughly after each addition. The fondant is ready for kneading when it pulls away from the bowl sides and forms a soft ball.

Step 4: Knead Until Smooth and Elastic

Lightly grease your work surface with 1 tbsp Vegetable Shortening—this prevents sticking without adding flavor. Transfer the fondant dough onto the prepared surface. Your hands should also be lightly greased with some of the shortening.

Knead the fondant for 5-7 minutes until it becomes smooth, elastic, and slightly warm to the touch. You’ll notice it changes from slightly sticky to silky and pliable. If it sticks to your hands or the surface, add a tiny bit more shortening, but use a light touch—too much makes it greasy.

Here’s the thing—if it feels too stiff, you can knead in a few drops of water. If it’s too sticky, dust with a bit more powdered sugar. The perfect fondant should stretch slightly when pulled without tearing.

Step 5: Rest and Store for Later Use

Form the fondant into a ball and place it in an airtight container. Press plastic wrap directly onto the surface to prevent drying. Let it rest at room temperature for 1 hour before using—this allows the ingredients to fully marry and the texture to become even smoother.

If not using immediately, store at room temperature for up to 2 weeks. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. When ready to use, knead briefly to restore its pliability before rolling out.

This fondant will be slightly softer than commercial versions, which makes it perfect for draping over cakes or shaping into decorations with ease.

Dietary Considerations for fondant icing recipe with marshmallows

Gluten-Free Friendly

This marshmallow-based fondant is naturally gluten-free since none of the ingredients contain wheat. I always double-check my Jet-Puffed marshmallows and Domino powdered sugar labels, as some brands process in shared facilities. For absolute certainty, use certified gluten-free products. 💪

Vegan Adaptations

Swap regular marshmallows for Dandies vegan marshmallows to make this fondant plant-based. Ensure your powdered sugar is also vegan, as some brands use bone char in processing. The texture and taste remain nearly identical to the original version.

Nut-Free Safety

All listed ingredients are naturally nut-free, but cross-contamination is a concern. For severe allergies, use dedicated nut-free facilities products. I keep a separate container of Crisco vegetable shortening just for nut-free baking projects.

Lower Sugar Option

While you can’t eliminate sugar entirely, reducing the powdered sugar to 1.5 cups creates a slightly less sweet fondant. The texture will be softer and stickier, so add extra 1 tsp cornstarch to help with handling. Kneading time may increase to 8-10 minutes. 💡

Dairy-Free Version

The standard recipe is dairy-free as written. Just confirm your marshmallows don’t contain milk derivatives—I’ve found Kraft Jet-Puffed consistently meets this requirement. The vanilla extract should also be alcohol-based rather than glycerin-based for best results.

Halal/Kosher Considerations

For religious dietary needs, verify your gelatin source in marshmallows. Kosher-certified marshmallows use fish-based gelatin, while halal-certified versions typically use beef gelatin. The powdered sugar should also carry the appropriate certification mark.

Frequently Asked Questions