posted by Lisa on February 6, 2015
Are you ready for a recipe for a small batch of fondant? I mean this recipe is just the right size for me to practice making characters and it is just big enough to make some cupcake toppers without any left over. This small marshmallow fondant recipe is 1/4 of the size of a normal batch which makes it perfect for cupcake toppers and a perfect size to practice making characters with so don’t have a ton of it left over.
I hope you like the three different sizes of fondant recipes. I think you will find the size you need for any project you are working on. Well, maybe not any project but you know what I mean.
Marshmallow Fondant Recipes:
Full Batch of Fondant Recipe
Half Batch of Fondant Recipe
Start by rubbing a mat with solid shortening so you will have a surface to knead the fondant so it won’t stick.
Then, pour the powdered sugar onto the mat in a pile.
Next, melt the marshmallows with the water in the microwave. Melt it for 30 seconds at a time and stir every now and then until it is melted. Since it is only a few ounces of marshmallows it shouldn’t take that long to melt. Then, pour it into the center of the powdered sugar.
Start kneading it until it is smooth and pretty but remember, the marshmallows can be hot so be careful so you don’t burn yourself.
I like making fondant because kneading it reminds me of being in the kitchen with my grandma. She made biscuits from scratch almost every single day. Her biscuits were delicious and she let me knead the scraps as much as I wanted. Good memories.
Small Marshmallow Fondant Recipe
5 from 1 vote
Print Pin Rate
Ingredients
- 4 ounces of Marshmallows
- .25 ounces of Solid Shortening
- 2 1/4 teaspoons of water
- 8 ounces of powdered sugar
Instructions
In a microwave-safe bowl, melt the marshmallows and water for 35 seconds. Remove from microwave and mix. Repeat until the marshmallows are melted which will take about 2 minutes to melt them all.
Remove from microwave. Grease a cutting mat or counter to mix and knead the fondant.
Pour the powdered sugar onto the mat. Pour the melted marshmallow into the powdered sugar. Rub the solid shortening on your hands and start to knead. The marshmallows may be 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 the disc with Crisco then, wrap it in plastic wrap and place it into a Zip Lock bag removing all the air. Store in the refrigerator for up to 2 weeks before use.
Stay tuned for our fun fondant adventure this year. I can’t wait to get started! As a matter of fact, there are a few little characters I made from this small batch of fondant sitting here waiting to have their picture taken. They are excited to see you!
Fun things to make with fondant:
Fondant Ribbon Roses-Ode to Inspiration
Fondant Owl-Cake Central
Jungle Fondant Cake Toppers – Pinwheels and Pompoms
Elephant Cake-Mega Silvita
Bear hugs,
posted in Fondant, Recipes, The Bearfoot Baker, Tutorials
41 Comments »
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41 comments 
Claire —February 6, 2015 @ 10:56 am Reply
I am so so excited to read this and of course see the pictures. Can’t wait to make something with that white goodness. Thank you so much. Most of all no waste x:)x
Brenda @ SweetSimpleStuff —February 7, 2015 @ 12:39 am Reply
I’m a little embarrassed to admit that I’ve never made fondant. You make it sound so easy! I’ve been told that some recipes require that the fondant be made 1 to 2 days before use. Is that true for this recipe?
I bet your grandma is smiling every time you knead 😉 BTW … pinned!
Anne —February 7, 2015 @ 1:16 pm Reply
Hi Lisa – thank you for sharing your recipe and tips for making marshmallow fondant. Do you really need to store the batch in the fridge for up to 2 weeks before using it or can it be used right away? Thanks!
Dixie —February 7, 2015 @ 1:16 pm Reply
Can you use thus as a base fir stamping on cookies?
Lisa —February 8, 2015 @ 6:50 pm Reply
Hi Dixie,
I have not tried it yet but, here is a good tutorial from Sweetapolita with a video. http://sweetapolita.com/2012/10/vanilla-bean-white-chocolate-birdie-cupcakes-and-video-tutorial/
I have seen a ton of cupcake toppers on the web that have been stamped so I have been planning on trying it. If you try it, let us know how you liked it. 😉 And look for a fondant stamp tutorial from me soon.
The Partiologist —February 7, 2015 @ 11:03 pm Reply
I love this small batch recipe, it doesn’t seem like near as much work or overwhelming! Thanks for sharing!
maria~Dolcelicious Bake Shoppe —February 8, 2015 @ 3:36 pm Reply
How far in advance can you make the 1/4 recipe before you use it…how long will it last in the fridge? ps…thank you for the recipe, can’t wait to try it!
Lisa —February 8, 2015 @ 6:45 pm Reply
The general rule of thumb is you can keep fondant in the fridge for up to 2 weeks but, some people say you should not place it in the fridge because the moisture will break it down. Some people say leave it on the counter wrapped in plastic wrap for up to 2 weeks. You can place it in fridge you can microwave for a few seconds when you are ready to use it so it will make it softer before use.
I am not an expert on fondant but, I will share how I do it. I wrap the fondant in two pieces of plastic wrap and then place it in a Ziploc bag pushing out as much air as I can. Then, I place the wrapped fondant on the counter and use it within one week. I always use things before the “use by date” so I personally give my fondant a shelf life of one week but, feel free to test it for yourself to see what works best for you.
sHerrie Pierce —February 13, 2015 @ 12:01 pm Reply
Thanks Lisa! I made the small 1/4 batch. It was just enough for my roses for my Valentine’s heart cookies! The fondant was so easy to make and made perfect roses in my silicone molds!
Nancy —March 6, 2015 @ 11:14 am Reply
Hi Lisa,
I made this today and WOW! so easy and quick. I will not be buying fondant anytime soon. This recipe is very good tasting and inexpensive to make. You made my day! Thanks…
Lisa —March 6, 2015 @ 5:41 pm Reply
You made my day Nancy! Thanks for sharing with us!
Bear hug!
TAnesha —March 22, 2015 @ 6:34 pm Reply
Thanks for this!
What about a 1/2 batch? Would it be as simple as doubling this?
Lisa —March 23, 2015 @ 8:20 am Reply
Hi TAnesha,
If you look under ‘Marshmallow Fondant Recipes’ under the first picture, there click ‘Full Batch of Fondant Recipe’ or ‘Half Batch of Fondant Recipe’ and it will take you to the recipes.
Tanesha —March 23, 2015 @ 8:48 am Reply
Thank you! Couldn’t see that on my mobile phone!
Marie —September 16, 2015 @ 1:30 pm Reply
can you use the fondant right away or does if have to sit for two weeks before you can use it?
Lisa —September 16, 2015 @ 9:28 pm Reply
I usually let it sit overnight and it will be ready to use.
Marie —September 22, 2015 @ 4:24 pm Reply
Thanks so much!
Jenny Arnold —November 23, 2015 @ 12:57 pm Reply
Does this fondant dry firm to the touch? Can’t wait to try your recipe, thanks.
Lisa —November 23, 2015 @ 1:28 pm Reply
Hi Jenny,
It will dry firm, but I always add Tylose powder when I make figures or characters because I want it to dry quickly and be really firm.
I hope you like the recipe. 😉
Dannia —November 30, 2015 @ 9:51 pm Reply
Is it 2 cups and 1/4 teaspoons of water?
Lisa —December 2, 2015 @ 8:53 am Reply
It is 2 teaspoons + 1/4 teaspoon of water.
allison —January 6, 2016 @ 7:34 am Reply
This may be a silly question, but I’m curious if the ounces refer to weight measurement or 1 cup for 8oz, for example. Thanks!
Lisa —January 6, 2016 @ 9:48 am Reply
Hi Allison,
It’s 8 ounces of powdered sugar on a food scale. 😉
Karen —February 4, 2016 @ 1:16 pm Reply
Is shortening necessary? Can I use butter instead? I find shortening does agree with me.
Lisa —February 5, 2016 @ 10:03 pm Reply
Hi Karen,
I have never heard of anyone using butter instead of shortening when making fondant. I would not substitute it, but honestly think you might check with someone who makes more cakes then I do. I learned so much from Melissa at MyCakeSchool.com. You can try to email her and tell her I sent you.
Lisa
Karen —February 6, 2016 @ 5:41 pm Reply
Thank you, I’ll contact her. And I’m glad understood what I meant, “does” was suppose to be “doesn’t”. I didn’t notice it before. Sorry.
Thank for your help 🙂
Paulina —March 27, 2016 @ 1:34 pm Reply
I’m not sure if anyone can answer this, but I’d like to make fondant decorated cookies and send them through the mail (specifically from Texas to Ohio). Do you think the fondant from this recipe will last a trip through the mail?
Lisa —March 30, 2016 @ 8:19 pm Reply
Hi Paulina,
Sorry! You commented ended up in the Spam box. I am so glad I found it!
I have never shipped cookies with fondant on them. It is just a simple fondant recipe and if you apply some water to the cookie before you add the fondant, it should stick very well.
Can anyone else out there in cookieland help with this question?
🙂
Hannah —July 26, 2016 @ 8:44 pm Reply
I’ve never made fondant before. I want to make some blue and green with this recipe. At which stage would I add the color? And what type of color?
Lisa —August 5, 2016 @ 6:44 am Reply
Hi Hannah,
I love blue and green fondant! What are you making?
Here is a tutorial on how to add color to fondant that should answer your questions: http://thebearfootbaker.com/2015/04/color-fondant/. Be sure to use gel food colors like Wilton or Americolor. The liquid you get at the grocery store will mess with the consistency of your fondant.
Happy creating! 😉
Donna —August 6, 2016 @ 9:59 pm Reply
Can you use marshmellow cream?
Lisa —August 13, 2016 @ 2:48 pm Reply
Hi Donna,
You need to use marshmallows in this recipe. It will make a good batch of fondant so you can make all sorts of wonderful things. 😉
erika poulin —August 26, 2016 @ 9:57 am Reply
hi i was wondering a full batch covers how big of a cake
Jacquie —January 11, 2017 @ 12:20 am Reply
How many ounces is a 1/4 batch finished weight? and how thin should it be rolled?
Jennifer —July 16, 2017 @ 6:09 pm Reply
Has anyone tried this in a Kitchen Aid instead of kneading? I use to make fondant but haven’t in years.
Lisa —August 6, 2017 @ 5:16 pm Reply
Hi Jennifer,
I heard you can make fondant in a Kitchenaid mixer. If you look on Youtube I think you can find some videos that might help you. Good luck and let us know how it turns out.
Yaz —November 10, 2017 @ 1:32 am Reply
I’ve used the smaller batch recipes SO often I thought it’s high time I thanked you for them! My life is less miserable now that I don’t have to suffer sleepless nights when I have a fondant cake looming in my future! Thank you so much for these!
sophie —May 22, 2020 @ 12:19 pm Reply
what would you grease your counter with?
karishma Pillai —December 26, 2020 @ 9:26 pm Reply
This recipe is amazing! It takes a lot of time though when putting the marshmallow into the powdered sugar, and I also suggest sprinkling some flour when you add the marshmallow with the powdered sugar, overall this recipe is amazing and has a great size!
faith —August 7, 2023 @ 12:12 pm Reply
.25 ounces shortening..is how may cups ?
Lisa Snyder —October 18, 2023 @ 5:29 am Reply
Hi Faith,
You don’t need an exact amount of shortening. You just need it to grease your hands and to add a little to the surface where you mash and mix your marshmallow, powdered sugar, and the water together. You will also need to rub the fondant ball before you wrap it so it won’t dry out or stick to the plastic wrap.
It help prevent things from sticking and I’m sorry I was confusing.
Leave a Reply
Claire —February 6, 2015 @ 10:56 am Reply
I am so so excited to read this and of course see the pictures. Can’t wait to make something with that white goodness. Thank you so much. Most of all no waste x:)x
Brenda @ SweetSimpleStuff —February 7, 2015 @ 12:39 am Reply
I’m a little embarrassed to admit that I’ve never made fondant. You make it sound so easy! I’ve been told that some recipes require that the fondant be made 1 to 2 days before use. Is that true for this recipe?
I bet your grandma is smiling every time you knead 😉 BTW … pinned!
Anne —February 7, 2015 @ 1:16 pm Reply
Hi Lisa – thank you for sharing your recipe and tips for making marshmallow fondant. Do you really need to store the batch in the fridge for up to 2 weeks before using it or can it be used right away? Thanks!
Dixie —February 7, 2015 @ 1:16 pm Reply
Can you use thus as a base fir stamping on cookies?
Lisa —February 8, 2015 @ 6:50 pm Reply
Hi Dixie,
I have not tried it yet but, here is a good tutorial from Sweetapolita with a video. http://sweetapolita.com/2012/10/vanilla-bean-white-chocolate-birdie-cupcakes-and-video-tutorial/
I have seen a ton of cupcake toppers on the web that have been stamped so I have been planning on trying it. If you try it, let us know how you liked it. 😉 And look for a fondant stamp tutorial from me soon.
The Partiologist —February 7, 2015 @ 11:03 pm Reply
I love this small batch recipe, it doesn’t seem like near as much work or overwhelming! Thanks for sharing!
maria~Dolcelicious Bake Shoppe —February 8, 2015 @ 3:36 pm Reply
How far in advance can you make the 1/4 recipe before you use it…how long will it last in the fridge? ps…thank you for the recipe, can’t wait to try it!
Lisa —February 8, 2015 @ 6:45 pm Reply
The general rule of thumb is you can keep fondant in the fridge for up to 2 weeks but, some people say you should not place it in the fridge because the moisture will break it down. Some people say leave it on the counter wrapped in plastic wrap for up to 2 weeks. You can place it in fridge you can microwave for a few seconds when you are ready to use it so it will make it softer before use.
I am not an expert on fondant but, I will share how I do it. I wrap the fondant in two pieces of plastic wrap and then place it in a Ziploc bag pushing out as much air as I can. Then, I place the wrapped fondant on the counter and use it within one week. I always use things before the “use by date” so I personally give my fondant a shelf life of one week but, feel free to test it for yourself to see what works best for you.
sHerrie Pierce —February 13, 2015 @ 12:01 pm Reply
Thanks Lisa! I made the small 1/4 batch. It was just enough for my roses for my Valentine’s heart cookies! The fondant was so easy to make and made perfect roses in my silicone molds!
Nancy —March 6, 2015 @ 11:14 am Reply
Hi Lisa,
I made this today and WOW! so easy and quick. I will not be buying fondant anytime soon. This recipe is very good tasting and inexpensive to make. You made my day! Thanks…
Lisa —March 6, 2015 @ 5:41 pm Reply
You made my day Nancy! Thanks for sharing with us!
Bear hug!
TAnesha —March 22, 2015 @ 6:34 pm Reply
Thanks for this!
What about a 1/2 batch? Would it be as simple as doubling this?
Lisa —March 23, 2015 @ 8:20 am Reply
Hi TAnesha,
If you look under ‘Marshmallow Fondant Recipes’ under the first picture, there click ‘Full Batch of Fondant Recipe’ or ‘Half Batch of Fondant Recipe’ and it will take you to the recipes.
Tanesha —March 23, 2015 @ 8:48 am Reply
Thank you! Couldn’t see that on my mobile phone!
Marie —September 16, 2015 @ 1:30 pm Reply
can you use the fondant right away or does if have to sit for two weeks before you can use it?
Lisa —September 16, 2015 @ 9:28 pm Reply
I usually let it sit overnight and it will be ready to use.
Marie —September 22, 2015 @ 4:24 pm Reply
Thanks so much!
Jenny Arnold —November 23, 2015 @ 12:57 pm Reply
Does this fondant dry firm to the touch? Can’t wait to try your recipe, thanks.
Lisa —November 23, 2015 @ 1:28 pm Reply
Hi Jenny,
It will dry firm, but I always add Tylose powder when I make figures or characters because I want it to dry quickly and be really firm.
I hope you like the recipe. 😉
Dannia —November 30, 2015 @ 9:51 pm Reply
Is it 2 cups and 1/4 teaspoons of water?
Lisa —December 2, 2015 @ 8:53 am Reply
It is 2 teaspoons + 1/4 teaspoon of water.
allison —January 6, 2016 @ 7:34 am Reply
This may be a silly question, but I’m curious if the ounces refer to weight measurement or 1 cup for 8oz, for example. Thanks!
Lisa —January 6, 2016 @ 9:48 am Reply
Hi Allison,
It’s 8 ounces of powdered sugar on a food scale. 😉
Karen —February 4, 2016 @ 1:16 pm Reply
Is shortening necessary? Can I use butter instead? I find shortening does agree with me.
Lisa —February 5, 2016 @ 10:03 pm Reply
Hi Karen,
I have never heard of anyone using butter instead of shortening when making fondant. I would not substitute it, but honestly think you might check with someone who makes more cakes then I do. I learned so much from Melissa at MyCakeSchool.com. You can try to email her and tell her I sent you.
Lisa
Karen —February 6, 2016 @ 5:41 pm Reply
Thank you, I’ll contact her. And I’m glad understood what I meant, “does” was suppose to be “doesn’t”. I didn’t notice it before. Sorry.
Thank for your help 🙂
Paulina —March 27, 2016 @ 1:34 pm Reply
I’m not sure if anyone can answer this, but I’d like to make fondant decorated cookies and send them through the mail (specifically from Texas to Ohio). Do you think the fondant from this recipe will last a trip through the mail?
Lisa —March 30, 2016 @ 8:19 pm Reply
Hi Paulina,
Sorry! You commented ended up in the Spam box. I am so glad I found it!
I have never shipped cookies with fondant on them. It is just a simple fondant recipe and if you apply some water to the cookie before you add the fondant, it should stick very well.
Can anyone else out there in cookieland help with this question?🙂
Hannah —July 26, 2016 @ 8:44 pm Reply
I’ve never made fondant before. I want to make some blue and green with this recipe. At which stage would I add the color? And what type of color?
Lisa —August 5, 2016 @ 6:44 am Reply
Hi Hannah,
I love blue and green fondant! What are you making?
Here is a tutorial on how to add color to fondant that should answer your questions: http://thebearfootbaker.com/2015/04/color-fondant/. Be sure to use gel food colors like Wilton or Americolor. The liquid you get at the grocery store will mess with the consistency of your fondant.
Happy creating! 😉
Donna —August 6, 2016 @ 9:59 pm Reply
Can you use marshmellow cream?
Lisa —August 13, 2016 @ 2:48 pm Reply
Hi Donna,
You need to use marshmallows in this recipe. It will make a good batch of fondant so you can make all sorts of wonderful things. 😉
erika poulin —August 26, 2016 @ 9:57 am Reply
hi i was wondering a full batch covers how big of a cake
Jacquie —January 11, 2017 @ 12:20 am Reply
How many ounces is a 1/4 batch finished weight? and how thin should it be rolled?
Jennifer —July 16, 2017 @ 6:09 pm Reply
Has anyone tried this in a Kitchen Aid instead of kneading? I use to make fondant but haven’t in years.
Lisa —August 6, 2017 @ 5:16 pm Reply
Hi Jennifer,
I heard you can make fondant in a Kitchenaid mixer. If you look on Youtube I think you can find some videos that might help you. Good luck and let us know how it turns out.
Yaz —November 10, 2017 @ 1:32 am Reply
I’ve used the smaller batch recipes SO often I thought it’s high time I thanked you for them! My life is less miserable now that I don’t have to suffer sleepless nights when I have a fondant cake looming in my future! Thank you so much for these!
sophie —May 22, 2020 @ 12:19 pm Reply
what would you grease your counter with?
karishma Pillai —December 26, 2020 @ 9:26 pm Reply
This recipe is amazing! It takes a lot of time though when putting the marshmallow into the powdered sugar, and I also suggest sprinkling some flour when you add the marshmallow with the powdered sugar, overall this recipe is amazing and has a great size!
faith —August 7, 2023 @ 12:12 pm Reply
.25 ounces shortening..is how may cups ?
Lisa Snyder —October 18, 2023 @ 5:29 am Reply
Hi Faith,
You don’t need an exact amount of shortening. You just need it to grease your hands and to add a little to the surface where you mash and mix your marshmallow, powdered sugar, and the water together. You will also need to rub the fondant ball before you wrap it so it won’t dry out or stick to the plastic wrap.
It help prevent things from sticking and I’m sorry I was confusing.
