Homemade fondant made with marshmallows covers cakes without cracking, tearing, or elephant skin, and it actually tastes good, which is more than you can say for most store-bought versions. I have been making this LMF recipe since 2010 and it is the same fondant I used on every wedding cake and tiered cake throughout my professional career. Pair it with a layer of white chocolate ganache underneath for the smoothest possible surface before you cover.
Quick Glance: Fondant Recipe
- Recipe Name: Homemade Fondant Recipe (LMF)
- Why You'll Love It: Stretchy, smooth, and actually delicious, this marshmallow fondant covers cakes without cracking, tearing, or elephant skin and costs a fraction of store-bought.
- Time and Difficulty: 10 minutes | Beginner-friendly
- Main Ingredients: Marshmallows, powdered sugar, vegetable shortening, store-bought fondant.
- Method: Melt marshmallows, mix with powdered sugar and shortening, knead in store-bought fondant until smooth and stretchy.
- Texture and Flavor: Soft, pliable, and taffy-like with a light, sweet vanilla flavor, nothing like the rubbery, bitter fondant you get from the grocery store
- Quick Tip: Always use cheap store-brand marshmallows - name brands like Jet-Puff are too dense and dry.
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Why This Fondant Recipe Works
Marshmallows are made of sugar and gelatin, which gives LMF its base elasticity and holds everything together. The sugar keeps it sweet and pliable, while the gelatin is what allows it to stretch without breaking. The problem with plain marshmallow fondant is that marshmallow alone does not have enough elasticity to cover a cake cleanly, which is where most homemade fondant recipes fall short.
Adding a small amount of store-bought fondant is what separates LMF from every other marshmallow fondant recipe. Store-bought fondant contains additional gums and stabilizers that give the finished batch a level of stretch and smoothness that marshmallow fondant alone simply cannot achieve. You are essentially using a cheap product to upgrade your homemade batch into something far better than either one would be on its own.
Store-brand marshmallows work better than name brands like Jet-Puff because they have a softer, airier texture that melts down smoothly and incorporates easily. Name brands tend to be denser and drier, which makes the fondant stiffer and harder to work with. This is one of those rare cases where the cheaper option genuinely produces a better result.
Vegetable shortening coats the sugar molecules and slows down moisture loss, which means your fondant stays soft and workable longer without cracking or developing elephant skin on your cake. Warmth is also essential. Heat relaxes the gelatin structure and makes the dough stretchy and forgiving. Cold fondant tightens up and tears, which is why you always knead it well and reheat before using.
My marshmallow fondant has been my secret weapon for years, and now it can be yours, too.
Fondant Ingredients
Making LMF only requires five ingredients, and most of them are easy to find at any grocery or craft store. Check the notes at the bottom of the recipe card for brand recommendations and substitutions.
- Marshmallows: Marshmallows are the base of this recipe and do most of the heavy lifting. They are made of sugar and gelatin, which gives the fondant its soft, pliable structure and natural elasticity. Store-brand marshmallows like WinCo, Hy-Top, Aldi, or Campfire work best because they are softer and melt down more smoothly than denser name-brand options like Jet-Puff.
- Powdered Sugar: Powdered sugar is what gives the fondant its body and workable texture. It absorbs into the melted marshmallow mixture and firms everything up into a dough you can knead and roll. You may not need every last bit depending on your climate, so add it gradually and stop when the dough feels smooth and slightly tacky.
- Store-Bought Fondant: This is the ingredient that makes LMF different from every other marshmallow fondant recipe. Adding Wilton or Satin Ice fondant introduces extra gums and stabilizers that dramatically improve stretch and smoothness. You are essentially using a small amount of a cheap product to upgrade your whole batch into something far better than either one would be on its own.
- Vegetable Shortening: Shortening coats the sugar molecules and slows down moisture loss, keeping the fondant soft and pliable. It also lubricates your hands and work surface during kneading so the dough does not stick or tear. Do not substitute butter here because the water content in butter can affect the texture.
- Warm Water: A small amount of warm water helps release the melted marshmallows from the bowl and loosens the mixture just enough to incorporate the powdered sugar smoothly. If you are making a dark-colored fondant, replace one tablespoon of water with one tablespoon of gel food color to get a head start on the color during mixing.
How To Make Fondant Step-By-Step
Before you start, coat your hands and work surface lightly with vegetable shortening. This prevents sticking during kneading and makes the whole process much easier to manage.
- Sift your powdered sugar into a large bowl and set it aside. Sifting prevents lumps in the finished fondant, which can show through on a cake.
- Place your vegetable shortening into the bowl of your stand mixer fitted with the dough hook. You do not need to mix it yet, it will incorporate on its own once the marshmallows go in.
- Heat your marshmallows in a microwave-safe bowl in 30-second bursts, stirring between each burst, until they are completely melted and glossy. They should look like a thick, sticky white lava.
- Pour your warm water over the top to help release them from the bowl, then pour everything into the mixer bowl with the shortening.
- Immediately add the melted marshmallows to the stand mixer with the vegetable shortening and the hook attachment.
- Turn the mixer to the lowest speed and begin adding your powdered sugar one cup at a time. It will look rough and shaggy at first; that is completely normal. Keep adding sugar and mixing until the dough is pulling away from the sides of the bowl and looks smooth and slightly sticky, about 5 minutes.
- Coat your fingers in shortening and pull the fondant off the dough hook. Scrape the mixture out of the bowl and into your remaining powdered sugar.
This is also the point you would add in food coloring if you want to color your fondant.
- Microwave your store-bought fondant for 30 to 40 seconds until it is warm and very soft.
- Scoop the fondant mixture out of the stand mixer bowl onto your workbench with extra powdered sugar to prevent sticking.
- Knead everything together until the powdered sugar and store-bought fondant are fully incorporated. You may not need every last bit of powdered sugar, stop when the dough feels smooth, pliable, and slightly tacky but not sticky. If it feels too stiff, microwave the whole batch for 20 to 30 seconds to soften it back up.
- Once combined, pull the fondant like taffy, stretching it out and folding it back on itself repeatedly. When it is ready, it will stretch several inches without tearing and feel silky and elastic. If it is still tearing, it needs more heat, microwave for 30 seconds and keep pulling.
To store: Wrap tightly in plastic wrap and place in a zip-lock bag at room temperature. LMF will keep for several months. Always reheat and knead well before using again.
Before applying fondant, frost your cake with a layer of white chocolate ganache - it sets firm enough to give the fondant a perfectly smooth surface to adhere to.
Common Mistakes To Avoid
- Using name-brand marshmallows. Brands like Jet-Puff are denser and drier than store-brand marshmallows, which makes the finished fondant stiffer and harder to work with. Stick to WinCo, Hy-Top, Aldi, or Campfire for the best texture and the lowest cost.
- Not heating the marshmallows enough. The marshmallows need to be completely melted and glossy before they go into the mixer. If there are any unmelted lumps, they will create hard spots in your fondant that show up on the surface of your cake. Heat in short bursts and stir between each one until the mixture is fully smooth.
- Adding the powdered sugar too fast. Dumping in all the sugar at once causes it to clump and mix unevenly. Add it one cup at a time on the lowest mixer speed and let it fully incorporate before adding more.
- Skipping the store-bought fondant. This is the step most people want to leave out, but it is the one that makes LMF work. Without it, the fondant will not have enough elasticity and will be more likely to tear when covering a cake. Do not skip it.
- Using cold fondant. Cold fondant is stiff and will crack or tear as soon as you start rolling it. Always microwave and knead your fondant thoroughly before using it, even if you just made it and it has cooled down. It should feel warm and stretchy before it goes anywhere near a cake.
- Covering a warm cake. The cake and its buttercream or ganache coating need to be fully chilled and firm before you cover it with fondant. A soft surface will not support the weight of the fondant and you will get bumps, bulges, and sliding.
- Rolling the fondant too thin or too thick. Too thin and it will tear during application. Too thick and it will look heavy and be hard to get sharp edges. Aim for about ⅛ inch, which gives you enough strength to cover the cake without the fondant looking clunky.
- Using too much food coloring. Liquid food coloring adds too much moisture and can make your fondant sticky and pocked with tiny holes. Always use gel food coloring, and for deep colors like red or black, add the color during the mixing process rather than kneading it in afterward.
If you want something more sculptural, try my modeling chocolate recipe instead, which holds fine details much better for sculpting.
Fondant Recipe FAQs
I know it seems counterintuitive, but this is the step that makes LMF better than any other marshmallow fondant recipe out there. Marshmallow fondant on its own lacks the elasticity you need to cover a cake cleanly. Store-bought fondant contains gums and stabilizers that dramatically improve how the finished batch stretches and handles. By adding it to your homemade batch you are essentially upgrading a cheap, average product into something far better. Think of it like adding a small amount of high-quality chocolate to a basic sauce. It changes everything.
Nine times out of ten, tearing and cracking come down to temperature. Cold fondant is stiff and unforgiving, so always microwave it until it is warm and knead it well before you start rolling. If it is still tearing after that, it may need more shortening worked in. Cracking on the cake usually means the buttercream underneath was too soft or the fondant was rolled too thin. Aim for ⅛ inch thickness and make sure your cake is fully chilled before covering.
Wrap your fondant tightly in plastic wrap, place it in a zip-lock bag, and store it at room temperature. Do not refrigerate it. The moisture in the fridge will make it sticky and affect the texture. Stored properly, LMF will keep for several months. Before using it again, microwave it for 20 to 30 seconds and knead it well until it is warm and stretchy.
Always use gel food coloring, not liquid. Liquid coloring adds too much moisture and can make your fondant sticky or pocked with tiny holes. For light pastel colors, you can knead the color in after the fondant is made. For deep or dark colors like red or black, add the gel color during the mixing process while the marshmallows are still warm. This gives the color time to distribute evenly and prevents you from overworking the fondant trying to knead in a large amount of color later.
Yes, you can make LMF by hand, but it is a workout. Mix the melted marshmallows and shortening together in a large bowl, then add the powdered sugar gradually and knead it in with your hands. Make sure your hands are coated in vegetable shortening throughout the process. It will take about 10 to 15 minutes of kneading to get the same smooth, stretchy result you would get from a mixer.
Yes! My friend Danette developed a version called DKF (Danette's Kosher Fondant) that uses marshmallow fluff instead of regular marshmallows, making it gelatin-free and kosher. It works just as well as LMF and follows a nearly identical process.
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Recipe
Ingredients
Ingredients
- 32 oz powdered sugar sifted (also called icing sugar, confectionary sugar)
- 16 oz marshmallows WinCo, Hy-Top, Aldi, and Campfire brands work best
- 20 oz Wilton fondant Satin Ice fondant will also work
- 2 tablespoon warm water For dark colors, use 1 tablespoon warm water and 1 tablespoon food color gel
- 4 oz vegetable shortening Also called white vegetable fat, trex, copha
Instructions
How to make fondant
- Sift the powdered sugar and set aside in a large bowl.
- Place vegetable shortening in a stand mixer bowl.
- Heat marshmallows for 30 seconds in the microwave on high (or on stove top). Stir with spoon.
- Place marshmallows back into microwave and heat for another 30 seconds (or on stove top). Stir with spoon.
- Heat marshmallows (last time!) for 30 seconds in the microwave (or on stove top).Marshmallows should be ooey-gooey at this point and ready to be added to the mixer bowl. Pour your water on top of the marshmallows to get them to release from the sides of the bowl. Pour into bowl with vegetable shortening
- Turn stand mixer on lowest setting (setting 1 on Kitchenaid stand mixers) with dough hook attachmentBegin adding in the powdered sugar one cup at a time.
- Don't stop mixing until it's sticking to the sides of the bowl and looks smooth. Add in another cup of powdered sugar.
- Pull fondant off the dough hook attachment by putting vegetable shortening on your fingers and pulling it off the hook.
- Take the soft mixture out of the bowl and put it into the large bowl with the rest of the powdered sugar.
- Warm the Wilton fondant in the microwave for 30-40 seconds and add to the large bowl with the powdered sugar and marshmallow mix.
- Knead until powdered sugar, marshmallows and Wilton fondant is mostly incorporated. You may not use all of the powdered sugar depending on your climate and that is completely fine.
- Pull fondant like taffy until it is stretchy and smooth. If there are still rough spots or it's tearing, put everything back in the microwave for 30-40 seconds to make it really hot and pull like taffy with shortening on your hands until it pulls without breaking
- Store in a zip-lock bag at room temperature. Fondant will keep for months in a zip-lock bag. To use again, reheat and knead well until stretchy before each use. You can add color as desired but for dark colors, you should add them during the mixing process or you could get a sticky mess.
Video
Notes
- To store: Wrap tightly in plastic wrap and seal in a zip-lock bag at room temperature. Do not refrigerate. LMF keeps for several months stored this way.
- To reuse: Microwave for 20 to 30 seconds and knead well with shortening-coated hands until warm and stretchy before rolling.
- If your fondant is too stiff: Microwave the whole batch for 20 to 30 seconds and pull it like taffy with shortening on your hands until it loosens up.
- If your fondant is too sticky: Knead in a little more powdered sugar a tablespoon at a time until it reaches the right consistency.
- For dark colors like black or red: Add gel food coloring during the mixing process while the marshmallows are still warm for the most even color distribution.
- Coverage: One batch covers approximately a 10-8-6 inch tiered cake when rolled to ⅛ inch thickness.
Damaris Gonzalez says
I love your recipes! I am learning to bake as a hobby with my 13 year old. How long is fondant good for? in and out of the fridge.
The Sugar Geek Show says
Fondant does not need to be refrigerated, it is good for months at room temperature. Just wrap in plastic wrap and seal in a plastic bag. Re-heat and stretch like taffy before each use to get it back to the right consistency.
Lilly says
Hi I’m trying to make my own fondant, followed all the instructions on how to make it but I find it’s soo soft and it breaks. Is there something wrong with it ? I have a 2 tier cake to cover and I’m worried it’ll break when I put it on!!!! Please help !!! Lilly
The Sugar Geek Show says
Sounds like you may have added too much brown food coloring or maybe you're not used to soft fondant. Add in some more pre-made fondant
Juliet says
What's the best way to store a vanilla cake filled with buttercream and covered with LMF fondant (using all your recipes!)? for example, right now its still winter here and the indoor temperature (with heat on) is around 70F, google says NEVER refrigerate a fondant covered cake, and it can be left on the counter for 3-4 days, is it right? do i need to cover it with anything? will the indoor heat dry it out? what about in summer? can it still be left on the counter indoor (with air-condition) for 3-4 days? thanks!
Rebecca says
Good question. I would like to know answers to these questions too. Thanks.
Chelsi Reynolds says
Yes you can refrigerate
Tokunbo says
Hiiiiii!!!! Can I achieve a sharp edge using this fondant?? I never like round edges and just want to make sure that it’ll work using this fondant. Thanks! ♥️♥️♥️♥️
The Sugar Geek Show says
Sure can
Valerie Gallen says
Help! I have a 1 kilo bag of icing sugar. How many cups of icing sugar do I use for the 2 pounds required for the marshmellow fondant
The Sugar Geek Show says
Please use a scale for accuracy in these recipes 🙂
Ester Sanchez says
I am not s Baker but i do love to try new things and decided to make butb babies birthay cake and the fondant turned out pretty good love the taste i was wondering How can i make differant colors from the same batch or how can i made a smaller batch of a color?
The Sugar Geek Show says
You can add small amounts of gel based food coloring to the fondant. If you try to add a lot it can potentially make it too soft and sticky to use.
Gladys Chisholm says
Can you use Wilton food coloring or does it have to be gel food coloring?
The Sugar Geek Show says
Wilton food coloring is a gel food coloring
Marsha says
I am wanting to make tie dye fondant so I’m thinking I would need to color the white fondant in small amounts then make long logs and twist together and roll out. But you said it’s best to color the marshmallows, I only need enough to cover 16x4 loaf pan so don’t want to make 5 batches of this. Thanks for any feedback.
The Sugar Geek Show says
Yes your plan of color individually will work but keep in mind that the fondant will be a lot softer after adding all that food coloring
Ann says
Trying to make this marshmallow fondant and it calls for 1 lb of marshmallows the bags all come in 10oz sizes. So would I use I bag plus 2 ounces out of another bag.im assuming this is the weight before melting.need clarifications
The Sugar Geek Show says
A lb of fondant is 16oz not 12 but yes you would need to use 16oz of marshmallows if you cannot find a lb.
Felice says
Hi, I be followed you recipe and now have some Marsh mallow icing but I’ve just noticed that I forgot to incorporate the pre made icing. Can I still do this after 12 hours. Also I coloured the marshmallow fondant and I have the white pre made one
The Sugar Geek Show says
Sure can, just re-heat in the microwave until warm and knead together until stretchy.
Paulina says
I would like to try this fondant on my cake with cream cheese. I have to put it in the fridge when is done. Is this fondant can be stored in fridge? Or it is going to be to hard next day?
The Sugar Geek Show says
If you put fondant over cream cheese frosting the cream cheese will dissolve the fondant. You can use cream cheese frosting as a filling but the frosting touching the fondant needs to be something like easy buttercream, American buttercream or ganache. Yes fondant can be placed in the fridge.
Irene says
Can I use any kind of cake with this recipe? Also, can I use whipped icing?
The Sugar Geek Show says
You can use any sturdy cake to go under fondant but you cannot use whipped icing. It will dissolve and make your fondant very wet.
Terra says
Thanks for the recipe...I’m excited to try it! What surface do you recommend working on? I always have trouble with the fondant sticking to the surface by the time I get it rolled thin enough.
The Sugar Geek Show says
It doesn't matter the surface you work on but making sure you keep the fondant moving while you roll it out is key and continuously dusting with powdered sugar or cornstarch to keep it from sticking.
Terra says
Hi. Thanks for your recipe! I’m excited to try it. Do you roll it out using powdered sugar or what surface is best? My fondant always seems to stick to the counter before I can get it rolled up and on the cake. Any tips?
The Sugar Geek Show says
I use cornstarch or powdered sugar. Making sure your surface is very clean and dry helps the fondant not stick and using lots to dust and keep the fondant moving.
Melissa says
can you use a hand mixer if you don't have a stand mixer?
The Sugar Geek Show says
Not for this recipe, it would break the mixer. You can do it by hand and get your arm workout in for the day 🙂