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Simple Fondant Recipe with a Short Video by www.thebearfootbaker.com

Fondant Recipe for Cookies, Cupcake and Cakes

This easy to make Rolled Marshmallow Fondant Recipe will allow you to create or sculpt anything you can imagine. Use it for cakes, cupcakes and cookies.


  • 1 pound bag of marshmallows 16 ounces
  • 1/8 cup Crisco Shortening you don’t need much
  • 3 Tbls water
  • 2 pounds Powdered Sugar


  • In a microwave safe bowl, melt the marshmallows with 2 tablespoons of water for 35 seconds.
  • Remove from microwave and mix.
  • Microwave for an additional 35 seconds.
  • Remove and stir.
  • Continue this until the marshmallows are melted approximately two minutes.
  • Remove from microwave.
  • Grease a cutting mat or the counter so you can mix and knead the fondant.
  • Pour almost all of the powdered sugar onto the mat.
  • Pour the melted marshmallow mixture into the powdered sugar.
  • Grease your hands well and start to knead. IT IS HOT so be careful!
  • Continue kneading and adding all the remainder of the powdered sugar.
  • If your Fondant is dry or cracks, add a little more water.
  • You will probably need to grease your hands several times during this process.
  • Continue to knead until all the powdered sugar has been mixed into the fondant and you don’t see any more little powdered sugar balls hanging around.
  • Rub disc with Crisco then, wrap it in plastic wrap and place it into a Ziploc bag removing all the air. Store in the refrigerator for up to 2 weeks before use.