Marshmallow Fondant

Author Becky's Mindful Kitchen


  • 1 16oz bag of mini marshmallows
  • 3T c water
  • 1 tsp vanilla
  • soften butter in a small bowl to help keep hands from getting sticky-optional
  • 2 lb powdered sugar


  • In a glass bowl microwave marshmallows in 30 second intervals stirring each time until they are hot and starting to melt.  Stir in water and vanilla until smooth. Transfer 1/2 to stand mixer with dough hook attachment. Begin adding powdered sugar, 1 cup at a time until dough ball is formed and is not longer sticky.  Repeat with other 1/2 of mixture.  Use remaining sugar for rolling out fondant.  Wrap in plastic wrap and store in fridge for long term storage. 
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