Marshmallow Fondant

April 18, 2008

Finally, the PERFECT sugar cookie recipe! It's easy and fast to make and there's NO CHILLING required! This one is a game changer.

Hi friends, thanks for stopping by!

This simple Marshmallow Fondant is easy to make, and only takes 3 ingredients! Perfect for cakes or cookies.

Have you been looking for the perfect, easy-to-work-with fondant that actually tastes good?  I’m happy to tell you that there IS such a thing!  Marshmallow fondant is easy to make, simple to use, and tastes like marshmallows…so everybody loves it!

Simple and delicious marshmallow fondant made with four ingredients!

If you need to make perfect sugar cookies like the ones in this picture, then don’t miss this simple, delicious, no-chill sugar cookie recipe!

Need a great activity for kids? These beautiful watercolor cookies are easy and FUN and inexpensive!

To get these beautiful edges that perfectly match your cookies, simply use the same cookie cutter to shape it!  Basically zero skill is required to get these pretty lines and perfect edges.  It doesn’t get any easier!

Marshmallow Fondant


  • 16 oz bag marshmallows
  • 2 Tbsp water
  • 1 tsp flavored extract, optional (I usually use vanilla or lemon)
  • 2 lbs powdered sugar, divided
  1. Place marshmallows in large microwave-safe bowl.
  2. Sprinkle water over marshmallows.
  3. Microwave until melted.
  4. Sprinkle with extract and stir in the half to three fourths of the powdered sugar.  Continue adding in sugar until it’s the consistency of play-dough.  (If you add in too much sugar, it will be dry and could crack)
  5. Use a fondant mat or a silicone mat (or grease your countertop) and continue to work fondant, if necessary.
  6. Knead in gel food color, if desired.  (see 4th note below)


  • If fondant is dry, add shortening or coconut oil.  Water will dissolve it.
  • If fondant is stretchy or saggy, knead in more sugar.
  • If coloring with gel food color, grease your hands first or wear gloves.  The color can stain your hands.
  • I haven’t tried to add the color at the same time as the extract, but I expect it would work well.
  • If using fondant to cover a cake, practice on an inverted cake pan first.  You don’t want to mess up your buttercreamed cake!
  • Use a pound cake or a cake with pudding in the mix.  The dense cake will hold up the fondant better than a light, fluffy cake.
  • This recipe is easily halved….I usually the halved fondant recipe for sugar cookies or to cover one 9×13 cake.  I haven’t tested this amount with other cake sizes.
  • If using fondant for sugar cookies, add a thin layer of buttercream frosting before placing the fondant to help “glue” it to the cookie.
  • Use the same cookie cutters for your fondant as for your cookies.  I totally impressed my son’s friend with the perfect edges!!
  • Click here for a COOL WATERCOLOR COOKIE TUTORIAL using marshmallow fondant.
  • Click here for PERFECT SUGAR COOKIES that don’t need chilling!

Thanks to my favorite cooking friend/teacher/cousin Steph for her tips!

Click NEXT for the PRINTABLE version of this recipe!

Bite of Delight

And for your viewing pleasure, here is the first batch of fondant I ever made back in 2008!  😂  I went with psychedelic pink because I was tired of kneading in the gel food color.  Now I just always make it white!  Which is perfect for the watercolor cookies.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!