Recipes Desserts Frostings and Icings Fondant Recipes Marshmallow Fondant 4.6 (1,259) 1,032 Reviews 1,477 Photos This marshmallow fondant is easy to make, great on cakes and cookies, and tastes delicious. Leftovers will keep in a tightly sealed container for a few weeks. Submitted by Kiele Briscoe Updated on November 6, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 1,477 1,477 1,477 1,477 Prep Time: 30 mins Cook Time: 5 mins Additional Time: 8 hrs Total Time: 8 hrs 35 mins Servings: 10 Yield: 2 1/4 pounds Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings ¼ cup butter 1 (16 ounce) package miniature marshmallows ¼ cup water 1 teaspoon vanilla extract 2 pounds confectioners' sugar, divided Directions Gather all ingredients. Dotdash Meredith Food Studios Place butter in a shallow bowl and set aside. Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute. Dotdash Meredith Food Studios Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth. Dotdash Meredith Food Studios Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff. Dotdash Meredith Food Studios Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes. Dotdash Meredith Food Studios Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight. Dotdash Meredith Food Studios To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar. Dotdash Meredith Food Studios I Made It Print 1,510 home cooks made it! Nutrition Facts (per serving) 555 Calories 5g Fat 127g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 555 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 12mg 4% Sodium 90mg 4% Total Carbohydrate 127g 46% Total Sugars 115g Calcium 3mg 0% Potassium 4mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.