How to make marshmallow fondant

Marshmallow fondant

Here is a little “How to” on how to make marshmallow fondant also known under the name MMF or chocolate MMF. You can use it to cover cakes. If you want to make flowers and figurines you will just have to knead in some Gum Tragacanth or Tylo powder so they dry up hard.

This is what I use:

Makes about 1 1/2 to 2 pounds

White marshmallows (16 oz)
Water (2 tbsp)
Icing sugar sifted (1 to 2 pounds)
Crisco
Heatproof bowl
Spoon
Sift
Food colors or cocoa powder
Flavouring optional

Note: you can of course use your kitchen mixer when mixing in the icing sugar. Just remember to grease the bowl and paddle attachment well with Crisco.

Step 1:
Making marshmallow fondant

Put the marshmallows in a heatproof bowl and add the water. Put the bowl in the microwave oven and heat it for approx. 2 mins. until the marshmallows puff up like on the photo.

Step 2:
Marshmallow fondant

Stir the marshmallows until they get smooth. This is the time where you can add your chosen food color/cocoa powder or give it flavour.

Note: Color the mixture a bit stronger than desired. You can always make the color lighter afterwards by mixing it with white marshmallow fondant.

Making marshmallow fondant

Chocolate marshmallow fondant

Step 3:
Making marshmallow fondant
Now add the icing sugar and stir the mixture with a well greased spoon. Keep adding icing sugar until it looks like a dough. Turn out the “dough” on a greased work board and with your hands greased with Crisco start kneading the marshmallow fondant. Keep adding a little icing sugar at a time until it is not sticky anymore.

Be careful not to use all the icing sugar as to much icing sugar can makes it too dry. It is ready when it feels pliable and ready to roll. If you are not using the marshmallow fondant straight away then rub a bit of Crisco on it and wrap it in cling-film and seal it in a airthight bag.

Note: Some uses the marshmallow fondant right away but I prefer to let it rest for a day before use.

If your marshmallow fondant feels very hard you can always warm it up in the microwave for a few sec. at a time. Then it should be more pliable to work with. If it feels dry then knead in some Crisco or if it is too soft add more icing sugar. I hope you can use it.

Please visit my tutorial section if you want to learn how to make other icings and frostings.

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. tina says

    hi louise,

    thanx alot for your help and advice on cakes. I live in a humid place,am supposed to make a cake thats gonna be ‘travelling’ over night to another place,how do i make my icing stiff enough,and if i use fondant then how do i make it so that it doesnt melt? the cake i want to make is in shape of an open book representing a bible, i dont have a special tin for that, any tips on how to trim it to make a perfect book shape with a book mark? thanx in advance and God bless. tina

  2. Louise says

    Lisa: You dont have to melt the copha unless its very solid. Then you can melt it. It will be just as good.
    Try 1 tsp. of hardener for around 8 oz of MMF. I am glad that my site and cakes can help you making new things.

  3. lisa says

    Do i have to melt the copha to be able to use it?
    By the way Louise, I am in awe of how beautifully you decorate all your cakes and cupcakes. I’ve been baking for years, so am quite a good baker. I’ve only just recently gotten in to the decorating side of things, so am picking stuff up from your website!
    Quick question, how much of the hardener would I have to add to the MMF when making flowers?

  4. Louise says

    josh: Yes use Copha when your recipe calls for shortening. A buttercream icing tutorial sounds good:-)

  5. josh says

    that’s great news, i was afraid to buy copha, because i wasn’t sure what it’s for. question again you think i can use that whenever a recipes calls for shortening? like in some cookies and cakes?

    I hope you can make tutorial on buttercream icings too.. i like the way you do tutorials, you make it look so easy to do and instructions with pictures are clear.. i hope i’m not asking too much..=)

    thanks again!
    josh

  6. josh says

    i think i saw “copha” coconut shortening here from australia.. i’d try it out.

    again thank you so much!

    josh

  7. Louise says

    Josh: If you cant find Crisco. Then I would use white coco fat. If thats not to find then a neutral vegetable oil can be used in small amounts. Dont use butter or margarine.

  8. josh says

    HI louise! i want you to know you got a fan here in papua new guinea! it’s been months since i (luckily) stumbled upon your site. and still am an avid reader of your blog. question about mmf, i can’t find crisco here, can i use butter/margarine or vegetable oil instead? i want to try this out for my daughter’s 1st birthday next month.

    thanks!
    josh

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