I had been wanting to make marshmallow fondant for almost 3 years now but I never actually took the time to look up a recipe and give it a shot. As crazy as that may sound, maybe I’ve seen too many cake show competitions LOL but fondant just intimidated me to the point that I felt if it didn’t come out right I’d feel like a total fake “marshmallow expert”.  Well, last night I decided to put my fears behind me and just do it!

Because I love Fall, because I love pumpkin, and because I always have to push the envelope…. I decided to make Pumpkin Spice Marshmallow Fondant instead of the plain white fondant that I kept seeing on all the recipes and video tutorials online. Now, it’s no secret that marshmallows tend to get stuck together if they’ve been laying around for a while so I’m always looking for practical ways to use these so they don’t end up wasted. So far I had rice crispy treats or bake with them but fondant is now my #1 thing to make with them. Anyways, I had a couple of Jet-Puffed Pumpkin Spice Mallows that were a little stuck together so I used those to make my fondant.

After seeing the huge response to my Facebook Post last night: “About to attempt homemade marshmallow fondant for the 1st time. Wish me luck amigos!” I thought I should totally write a full tutorial so everyone can try making it too! Biggo thank you to all my sweet fans that commented back with tips and advice. It was very helpful!

So without further due here’s how to make Pumpkin Spice Marshmallow Fondant:



  • Stand mixer
  • Spatula
  • Large microwave safe bowl
  • Large bowl
  • Sifter
  • Plastic wrap
  • Measuring cups & spoons

Now comes the fun part………..

I began by sifting the powder sugar. Boy my hand was tired after doing 8 cups of it!


Then, I greased with Crisco the heck out of everything my marshmallow was going to come in contact with – the microwaveable bowl, the mixing bowl, the dough hook, the spatula, and my sanitized work surface were I will be kneading the fondant at the end.


See how the mallows are stuck together and it’s now one big piece?! They’re still delicious but can’t really use them for designs anymore. So remove the marshmallows from the bags and place them in the greased microwave safe bowl. In to the microwave they go for 1.25 minutes.


Carefully remove bowl from microwave and you should be able to see the marshmallows melted (see left photo, left bottom side of bowl). Stir marshmallows with greased spatula to mix all melted marshmallows together.


Add 6 of the 8 cups of sifter powder sugar into the greased mixing bowl then pour over it the melted marshmallows. Add the 4 tablespoons of water. Cover the mixer with a piece of plastic wrap to eliminate a sugar bomb cloud and dusty kitchen counter tops. Start off on low and work your way up the speed levels. When you see most of the sugar has been incorporated in to the marshmallow, turn off mixer, add one more cup of sugar, cover and start mixing again. At this point the mixer will sound like it’s struggling but it’s just doing it’s job. Meanwhile, smear Crisco all over your hands all the way up to your wrists.

Turn off the mixer and check the fondant. It should feel a little bit sticky but manageable with your hands. Should also look like one whole piece (I”m sorry I didn’t take a photo of this part). Remove from mixer and place on greased work surface. Incorporate the  remainder of the powder sugar as you knead through the fondant. This will take away the stickiness left on it and make it feel exactly like Play Doh (just like you would when you’re rolling the dough to make cookies).

This was when I felt good about my fondant… the consistency was perfect, it smelled good, it tasted great and my kitchen a sweet disaster haha.

TIP: If you feel your fondant is too sticky still – add more powder sugar. If you feel it’s too hard then add a couple of drops of water at a time until you reach the desired consistency.

After I was done kneading it into one big fondant ball, I tightly wrapped it in plastic wrap then placed it inside a zip lock bag and stored it in the refrigerator. Today when I play with it later on, I will remove it from the fridge, cut off a piece and microwave it for 5 seconds at a time until it’s soft enough to mold.

Storage & Shelf Life: As all marshmallow things, there is NO expiration date for marshmallow fondant so you can make it now and use it whenever!!! I do, however, recommend freezing it if you won’t be using it within a couple of months.

I CANNOT wait to start molding and making cool things with my Pumpkin Spice Marshmallow Fondant 🙂

I’m thinking mini pumpkins, Fall leaves, teddy bears and more. I will be sure to write another post showing you what I made!!


  1. I made this recipe last week to top my Brown Sugar Spice pumpkin cut outs. Delish.

    The peppermint marshmallows make a great fondant as well. I use it to “ice” my dark chocolate sugar cookie cut outs.

  2. This is awesome:) I have started making my own fondant too. I was looking for a fall change for my cakes. Now, I have one:) Thank you:)


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