Has anyone ever noticed that the marshmallow fondant has more of an ivory tint to it. It is not as white as Wilton fondan or is it just me? Is there a trick to getting it whiter? Also noticed it dosen't dry as fast.

Yes, the only really white fondant I've seen is the Bright White from Elite fondant. When making it you can add white food coloring before adding the sugar this seems to work for me.
I really like the Elite fondant but like everything else these days is is stinking expensive! about $18.00 for 2 lbs through Caljavaonline.com hth

I use MMF exclusively as a fondant and find it whiter than white. The marshmallows are white as is the icing sugar so that's the colour I get. Are you adding vanilla?
Re, the drying - the more icing sugar you add the quicker it will dry but the down side to that is that it is much harder to roll out (I once had to roll for over an hour). HTH.

I just made MMF for the first time last week and have done 4cakes and two sets of cupcakes (with MMF figures) and I found it to be amazingly easy to make, easy to work with, and it had the best results of any of my fondant work so far (using satin ice in the past) I havn't used it white yet, but I have been told to add the white coloring. Also I have read not to use Jet puffed, they say it affects the color. I use a generic brand of mini marsh from BJ's

I just made MMF for the first time last week and have done 4cakes and two sets of cupcakes (with MMF figures) and I found it to be amazingly easy to make, easy to work with, and it had the best results of any of my fondant work so far (using satin ice in the past) I havn't used it white yet, but I have been told to add the white coloring. Also I have read not to use Jet puffed, they say it affects the color. I use a generic brand of mini marsh from BJ's

can someone point me towards a good MMF recipe for a fairly warm humid climate.
I want to try it but just don't know where to start.

To pp: I like MacsMoms recipe. You can find it on this site.

I want to try Macsmom mmf but I can't find popcorn salt; any suggestions?

i make a very, very basic mmf recipe and i live in south texas (super humid). i love it and never have any problems! lets see, it goes:

2lbs powdered sugar
16oz large marshmallows (i use HEB brand)
2tbs water
1tbs vanilla

crisco a large bowl, dump marshmallows, vanilla, and water in, and microwave for one minute. stir with a crisco-ed spoon, then microwave in 30 second intervals (stirring after each time) until its melted (usually takes me a total of 2 minutes; initial one minute then two 30-second intervals). pour powdered sugar in KA and press against walls to make a "bowl" shape inside the mixing bowl. pour melted marshmallow mixture in, crisco your dough hook, and let it mix for 5-10 minutes until its all incorporated. turn out onto crisco-ed surface, give it a few kneeds, then wrap in saran wrap and let sit for a few hours. works like a charm for me everytime and ppl love the flavor!

hth

Rhonda's ultimate MMF is the best recipe! (IMO) Very easy, tastes great. This recipe converted me into using fondant.

I use clear extracts and marshmallow FLUFF, and mine comes out super white

If you find it is not white enough add some white food colouring to the melted marshmallows. Then add the sugar and knead. That works for me.

i found my mmf recipe on youtube. i live in georgia and it's fairly humid all the time here. i've never had a problem with it. heres the link to the video.
part 1:

and it's using an electric mixer, so not so much on the arms! i own a hamilton beach brand mixer, not a kitchen aide and it works just as well. HTH!

thanks everyone , I will have to try all these out , I don't have any cakes next week so might actually do something for myself . I am hoping that I can do something for myself for a change.

Does it keep at all or do you have to make it fresh each time. ?

i have kept mine sealed in a ziploc bag and it be fine the next time i used it. of course...i dont keep it for real long...maybe a month or so...

Oh my first post.

I have been using marshmallow fondant for two years now and I find it white white without problems. When I am done with the fondant I wrap it well and then put it in the freezer and it keeps. I do it for colours that I find are a PITA to get proper like black and red. I pull them out cut off as much as need for next time and it is fine, the longest it has been in my freezer is just over a month and there haven't been problems with texture or crumble, and it tastes fresh.

Campfire marshmallows are a creamier color than Kraft plus make sure you use clear flavorings.

thanks everyone for the advice , I will have to experiment a bit with the marshmallows here in Australia, I am pleased to know that it will keep in the freezer , I keep my ordinary left over fondant colours in there and they are fine, I was at a lunch with some of the girls from the local cake decorating branch yesterday and we were discussing whether you could freeze the MMF or not. It is not something we use in Australia.

The fondant I use is Bakels , if I buy it through our association it is $40 for seven Kilos. so I am hoping that the MMF might be cheaper particularly if I am doing smaller cakes that don't have such a great profit margin,

thanks Again , I love this forum

I've found that store brands are usually whiter than the Jet-Puff brand. I just bought some from Albertsons for the first time, and the fondant came out SUPER white.

I bought Hytop Marshmallows from Winco's for a great price. They were soft, extremely white and made a beautiful MMF.