Marshmallow Fondant


  • 15 oz. mini marshmallows
  • 2 Tblsp water
  •  1/2 tsp salt
  • 2 tsp lemon juice (fresh or bottled)
  • 2 tsp light corn syrup (helps w/ pliability)
  • 2 tsp Glycerine (Wilton Company has it available)
  • 1 tsp vanilla
  •  1/2 to 1 1/2 Extract of preference. Add to taste. Lemon, Banana, Coconut  and Almonds are a few examples.
  • 2 lbs (approx 7 C) confectioner’s sugar, sifted
  • 1/2 C Crisco or vegetable shortening


Grease microwave proof bowl with vegetable shortening. Also grease wooden or 
heat proof spoon. 
Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy. 

Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts.
Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately
5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture
seems soft, add one additional cup of powdered sugar. 

Shape into a mound and put a coating of vegetable shortening on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours. If dough looses elasticity after storage, you can restore it by adding a bit of glycerin to it. Keep in mind to use edible glycerin. Wilton sells one. Always knead your fondant well.

Thank you for sharing this recipe.