Posted by MacsMomMy whole plan of action was to make an excellent tasting, great functioning MMF. After raves about Fondarific's buttercream flavored fondant I had to come up with my own. Mine is really based on Rhonda's Ultimate MMF, as I loved working with her recipe, but with a few subtle changes.
Marshmallow Fondant - MacsMom's BC flavored variation
- 16 oz mini-marshmallows (NOT Jet Puffed) 2 tablespoons water 1 tablespoon glycerine 2 drams of LoRann butter flavor *(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract) 1 teaspoon popcorn salt (I grind my own salt in a coffee grinder - if you don't, you may get crystallization that leaves your fondant covered cake pock-marked) Food coloring if using 2 lbs powdered sugar
- Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don't go over 90 seconds or it will get make the MMF tough).
- Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray) .
- Add a small amount of PS at first to absorb moisture and avoid clumping - about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.
- MMF can be temperamental so it's good to get to know it at this point--what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn't nearly as bad but you still want to find that happy medium.
- When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.
- It's hard to explain the proper texture, that's why you have to have a bit of patience with trial and error. It should be firm enough not to droop when you hold the ball on your palm, yet remain pliable.
- So once your MMF is ready to be wrapped, rub the ball with a small amount of shortening and wrap in plastic wrap to rest for several hours.
- When it's time for use you'll have to soften it in the microwave for about 45 seconds to 1 minute. But be forwarned that smaller amount of MMF (leftovers) need a much shorter amount of time in the micro to soften. Be careful not to get it too soft or it will be miserable to work with.
- If it gets too soft you can add cornstarch to it. If that doesn't help enough you can knead in a little gumpaste or tylose powder to give it strength - but too much GP will make your MMF too hard so be slight of hand and try more cornstarch.
- If it happens to be too hard from too much PS, soften it in the micro and knead in more glycerine.
- I usually make a double batch in a huge Tupperware bowl - this stuff lasts forever in the freezer! (greased well and wrapped very well).