Hey everyone...I can not figure out how to make my mff white. I use clear extracts. Any ideas?

what do u use to make ur mmf? i just use powdered sugar and marshmallow fluff...mine is always white

Hummm , mine is always white , I use marsh mallows clear vanilla and ps , I add just a bit of white americolor to make it even whiter

My mmf doesn't come out stark white either. It is more ivory than white. I think I will start adding some white food coloring as well. Thanks for the tip

Thanks, I use just marshmallows powder sugar and clear extracts. Its always an ivory color

sometimes older marshmallows aren't really stark white. or maybe the brand. anywho, add a little white icing color to liven it up.

I have never in my life seen WHITE fondant. Even the commercial stuff dries to a dingy white. And that brand that sells White-White Fondant dries to the same dingy white.

I make my own MMF and it also dries to a faded ivory white. I make sure my brides know there is no such thing as stark white fondant. At least I've never seen it no matter who made it. If you can get yours Stark White - awesome for you!!

Now that being said, I've never added Wilton's White -White coloring. I know it works on BC. So I will try it in my MMF.

When I have a request for a WHITE fondant, I always add white color to the batch of MMF. Otherwise it is definitely off white to cream color, depending on the marshmallows

I noticed a difference in colors using different brands of marshmallows. In particular, the Walmart Brand is always off white. I prefer Kraft Jet Puffed.

I to use Jet Puffed, they seem much whiter than other brands.

OP is not asking about marshmallow Fondant [MMF]
She is asking about Michele Foster's Fondant [MFF], which does not contain marshmallows, unless she mistyped.

My MFF also comes out a little off white, more-so than my MMF. I think the gelatin and corn syrup cause this. I've never used the Wilton white-white color. But it seems like a good start.

I'll confess that I haven't used the Wilton white on fondant, only on modeling chocolate. It seemed to work well though. It's not a gel, it's more liquidy ... it actually looked a lot like white-out.

Left is modeling chocolate + Wilton white. Right is the original modeling chocolate.

I use powdered sugar + mmf - Mine turns out white....

I'm reviewing a MMF tutorial I made a while ago. You can see all the ingredients look white, but the final product is not.

http://cakeoricandothat.blogspot.com/2009/12/marshmallow-fondant-mmf-tutorial.html

I watched a Good Eats episode where Alton Brown (my hero, I will marry him someday - hehehe) made his own marshmallows... I've been really tempted.....

Again, the OP is not asking about marshmallow fondant. She is asking about Michele Foster's Fondant which has a completely different list of ingredients, not all of them pure white.

Regardless of what brand she is talking about - it looks as though she/we need to be adding "White-White" or something to get WHITE fondant. I think that's all everyone is pointing out - no matter what ingredients you use, no matter what brand you use, no matter what;s written in the label, it's not white when dry. That's what I took away from this. Not people misunderstanding she was talking about MFF and not MMF.

What she is doing is not producing the results she wants. Therefore, she obviously needs to try another method. This is whether she adds something to her present choice or changes her method completely.

I thought it was helpful that people gave different recipes/brands but confirmed that the resulting color was always the same. It's not just her or her choice of fondant.

I wasn't discounting the replies as unhelpful. But it was clear to me that people thought she meant MMF because most of their advice involved using fresher or different kinds of marshmallows.

But MFF doesn't even use marshmallows. MFF is not a brand. It is a well known recipe here containing corn syrup, glucose, gelatin, cream, and other off-white ingredients. No marshmallows. So when everyone kept making suggestions about using different marshmallows, or fresher marshmallows, etc, it was clear to me that they were confusing the two. So I pointed this. Everyone continued talking about marshmallows. So I assumed no one read my first post and pointed it out again.

I'm glad the talk about marshmallows and other kinds of fondant was helpful to you. I wasn't saying that the posts weren't helpful to somebody. I was trying to make sure the misunderstanding was cleared up, because I disagree with you. I do think it's important to know what recipe and ingredients you're talking about before you start suggesting changes. Especially to something as finicky as fondant. Maybe the OP is mistakenly using golden corn syrup instead of light corn syrup. But you can't talk about that if you aren't even aware there's corn syrup in her recipe.

Yes, is she asking about mff(michele fosters fondant) or mmf(marshmellow fondant. I am reading michele foster's fondant which i another whole story. I,ve made michele's rescipe and it is delicious, but it doesn,t come out white per se. hth

oh i figured the OP mis-typed it cuz she said this

Thanks Metria. I was going by her thread title and first post that said,

I guess she did mistype. I should have read the rest of the thread as carefully as I was expecting everyone else to read the beginning.

Kraft marshmallows make a whiter fondant than the Campfire brand. Campfire brand is very ivory.

I am sorry I meant mmf rather than mff.... Thanks for all the input I will try the white food coloring

this may have been answered...I always use store bought fondant but would like to try mmf....are there aplications in which it should not be used? Thanks!