• sticky

Marshmallow Fondant

Updated: May 31

The family that sticks together sticks together.

Nothing says sticky like marshmallow.

This is a soft, pillowy fondant with a taste and texture that beats its store-bought cousin.

Store-bought fondant sucks. And it’s expensive.

Sure, you could make traditional, rolled-fondant from scratch, but it involves many more steps, and it’s basically all the ingredients you need to make... marshmallows. 

Nobody's got time for that.

Well, actually we all have time for that, but this is better. Way better.  


16 ounces mini marshmallows

2 TBSP water (plus more if needed)

2 lbs powdered sugar 

½ cup-1 cup Crisco (yep, Crisco is still a thing and it's awesome)



In a large, microwave-safe bowl add 16 ounces of mini marshmallows and 2 TBSP of water.

Melt marshmallows and water for 30 seconds and check.

Give it a quick stir.

Melt marshmallows in 30-second increments until marshmallows are completely melted and smooth.

With a rubber spatula, stir in half of the powdered sugar.

Have your Crisco at the ready and use it to lather up both sides of your hands and fingers. Ooooh such sticky gooey love-joy!

Once your hands are greased, gradually add the remaining powdered sugar and knead. Wiith your hands. 

Because hands = love.

We'll get back there. In the meantime:

Generously grease your work surface and turn the dough onto it.

Knead it like you would knead bread dough, folding it back on itself, pushing it away, and then making a quarter-turn with the dough and repeating.

If the dough is ripping, that means it needs more water. Be gentle.

Add ½ teaspoon at a time until you achieve the desired texture. If the dough is still too sticky, you can add a little more powdered sugar.

Once you achieve the desired texture, knead for 8-10 minutes. Ponder eternity.

Once you've reconciled that, you can use your fondant right away or you can refrigerate it overnight or for up to two weeks.

If you're feeling hopeful about the future and refrigerating your fondant, mold it into a ball of dough and grease generously.

Wrap the greased dough in plastic wrap and then tuck it in a large ziplock bag. 

You know, like you're preparing for the end times. Nothing says end times like ziplock bags.

I would advise adding food coloring right when you are ready to use the fondant. Otherwise, the texture and color may change, and your shamrock green may turn to zombie green and that's just not tasty.

To add color, add a few drops of food coloring to the middle of the ball, fold it over and knead it until the color is lovely and solid.

Remember, your hands and work-surface can become stained. I work on an old, wooden cutting board and sometimes wear gloves. Because I'd like to stay human-colored but hey, you do you.

If fondant has been refrigerated and becomes too hard to knead, heat fondant in the microwave for just  5-10 seconds.

There are two ways to roll-out your dough. Some humans use cornstarch and some use Crisco. It’s up to you.

In either case, dust or grease your surface, and the top of fondant dough, and your rolling pin. Grease is the word.

Roll-out fondant to desired thickness and shape.

If your fondant is too dry and starts to crack, sprinkle with a little water.

Sprinkle a little water on you, too. Hydrate, lovely humans. Hydrate.

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