Kitchen notes · a little help before you start
Homemade Marshmallow Fondant
Homemade Marshmallow Fondant is made with mini marshmallows {about half a package} and sifted powdered sugar.
- Prep
- 10 min
- Cook
- 2 min
- Total
- 12 min
- Original yield
- Serves 12
- Ingredients
- 3 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Desserts
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Follow the microwave stages
Use the settings, sequence and checks specified for the microwave.
Get to know the ingredients
mini marshmallows {about half a package}
In the method: Measure marshmallows and water into heat-safe bowl.
sifted powdered sugar
In the method: Stir in 2 cups powdered sugar.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 cups mini marshmallows {about half a package}Ingredient note
Source: 1/2 tablespoon waterIngredient note
Source: 4-5 cups sifted powdered sugar; upper source range endpoint used for shopping.
How to make it
0 of 1 steps completeMake room for Homemade Marshmallow Fondant
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Use as desired.
A few questions you might have
What should I prepare first?
Start with this step: Measure marshmallows and water into heat-safe bowl.
Which preparation step should I plan for?
Use the settings, sequence and checks specified for the microwave.
What check should I look for as it cooks?
Microwave on high using 30 second increments stirring in between until completely melted.
How do I plan the ingredient amounts?
This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: laurenslatest.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.