I've just recently started to use a marshmallow fondant recipe I was given but I'm having a hard time keeping it white white. It starts to yellow rather quickly. I'm not using vanilla extract, it's basically marshmallow fluff, powder sugar, a little shortenting and water. Anyone else have this issue and/or know how I can fix it? I'm wondering if I need to use C&H powder sugar????
I'm almost to the point where I look for another fondant recipe and start working with that instead. I refuse to use the box stuff cause it just doesn't taste good.
To me most fondant recipes aren't white white, but more of an off white. Have you tried adding some of Wilton's Bright white or Americolors white food coloring to it?
If all else fails, I think that FondX tastes similar to marshmallow fondant...its the only fondant I will voluntarily eat a pinch or two while I'm working.
Have you tried kneading it a lot more? I recently covered a cake board with fairly fresh mmf. The next day I had to re-knead the rest to roll out to cover my cake and it was much whiter that the fondant on the board. I had to do the board all over again but was able to match with more kneading. It might work a bit like taffy - the candy starts out a bit yellow (maybe from cooking the marshmallows) and the more it's pulled the whiter it gets. HTH
Thanks everyone, I'll try some of those and report back what I find!!!