Buttercream Flavored Marshmallow Fondant

I was playing around with MMF and decided to try to make it taste like buttercream. From what everyone says I nailed it. I have turned naysayers who dislike fondant into fondant lovers. With a few little modifications the flavored can be changed.

Ingredients

  • ¼ Cup Crisco, used for kneading the dough
  • 2 Tbsp. Unsalted Butter, used to grease the bowl for melted marshmallows
  • 8 Cups Mini Marshmallows, very loosely packed
  • 2½ Tsp Clear Vanilla Extract
  • 2½ Tsp Clear Butter Flavored Extract
  • ½ Tsp Salt
  • 3 Tbsp Water
  • 1 Tbsp. Corn Syrup, helps with pliability
  • 2 Lbs Powdered Sugar
  • 2 Tbsp. Dream Whip

Instructions

  1. Grease the inside of a large microwavable bowl with butter.
    Put marshmallows, vanilla, butter flavor and water in bowl.
    Microwave on high for 60 seconds. If marshmallows are completely melted your ready, if not stir and return to microwave in 30 second intervals until completely melted. Add in corn syrup.

Fit mixer with the dough hook and pour in powdered sugar, dream whip and salt, mix well. Carefully add in the liquefied marshmallow mixture to powdered sugar mixture. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until majority of sugar is blended in. **There may be a little that will not mix in-that’s ok. You can hand knead that in, if the dough is to soft.**

Turn fondant onto a flat surface that has been lightly dusted with powdered sugar. Knead fondant until smooth and pliable. Wrap tightly in plastic wrap than a ziplock bag. Let dough rest for at least an hour until it has cooled. If fondant has become to stiff to work with place in microwave for 10-15 seconds than rub your hands with shortening and knead until pliable again.

Fondant can be made up to 2 weeks in advance as long as it is wrapped and sealed up tightly.
**to change flavors try different extracts**
Coconut MMF- change- 2 tsp. vanilla extract, 2 tsp. butter extract, 2 tsp coconut extract, change 3 tbsp. water to 3 tbsp. coconut milk

White chocolate MMF- 7 cups marshmallows and 4 oz. melted white chocolate, 1 tsp vanilla extract, 1 tsp butter extract

Chocolate MMF- 7 cups marshmallows and 1/2 cup melted baking chocolate, 1 tsp vanilla extract, 1 tsp butter extract

Comments (151)

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Dream whip is available in grocery stores in the baking aisle. I usually find it next to the gelatin and pudding mixes. This sounds like a great recipe, esp the coconut flavored. I might have to give that one a try on a bday cake for my lil brother.

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There's no need to refrigerate fondant, it won't go bad....if you need to soften it to work with it, 10 seconds in the microwave is fine...

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Can't wait to try this too! I've used Dream Whip in my icing and it's wonderful, so surly it's got to be good for fondant too. Thank you so much for sharing this with us and even taking the time to give us other flavor ideas........Chocolate Fondant - OH BOY! Thanks so much!

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I don't refrigerate my fondant unless I have left overs. I have cut the recipe in half on many occassions just because I did not need a full batch. You can leave out the dream whip if you can not find it, but I have found that it helps to lighten up the fondant so it does not taste as heavy.

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I tried this recipe one weeks ago, I found it to be great tasting and fantastic to work with. The one batch that the recipe yields, I covered 2-9"X 13" cakes that were bunted together to make a 70's shirt, with enough for the collar, sleeve, button strip and buttons.Thanks for sharing your recipe. I have now added this as my choice of fondant to use.

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Thanks for this wonderful and yum, yum recipe. Althought I haven't try it, yet. I just read it. I'm sure it will be one of my favorites. Just by reading the ingredients I can tell, it will make a pliable, tasty, easy-to-work with, type of fondant. I will post another comments right after I do my first try, which will be next Saturday. Again, muchas gracias.

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I also need help with my fondant stretching to easily. Tonight I am going to add more powdered sugar and see what happens.

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If your fondant feels to soft, add more powdered sugar. Make sure your fondant has cooled properly before working with it. I add the dream whip to the fondant to help lighten it up a bit.

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If you don't have a dough hook I would mix it by hand. I use this recipe for figures, flowers, and in molds. For me it holds it's shape well. If you look at my Alice in Wonderland cake this is what I used for my figures and it held up perfect and was soft enough in the centers to eat.

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when you say "mix it by hand", do you mean literally or use a hand mixer? I am assuming you mean literally. Thanks for the recipe... I can't wait to try it!

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Probably a dumb question since no one else has asked but here goes.... The dream whip we have at our store comes in box and you whip it. Do you just use the powder or do you make up the dream whip?

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I have a cake to make this weekend and I'm going to give your recipe a try!! I will be covering a 9 x 13 x 3 cake but won't really need extra...Do you think this one batch will cover well?? And I'm pretty new to fondant, Can I ask, anyone, how thick do you roll out your fondant to cover a cake?? And Lisa20091059; GREAT Q! I was thinking Dream Whip = wet!! lol

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My attempt today came out to 3# 8 oz. of finished product. This was my first time making fondant and although it was a little nerve wracking... I believe my finished product came out well.

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DMJ69, Thank you for the recipe!! I used it for the first time this weekend on my Buzz Lightyear cake, and loved it! The taste is awesome; I had several people try it for taste compared to the MMF, and they all liked this better. I loved the consistency and workability of the dough; it immediately felt different from plain MMF; Much smoother and elastic too. Thanks for sharing!!

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I tried the recipe this past weekend and LOVE it!! It's not so super sweet and it rolls out very nice. I made several batches and will continue to use. Thanks so much for sharing!

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Love this recipe! Everyone said it was delicious, this will be my new fondant recipe for years to come I'm sure! Thanks so much!

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Can't wait to try this recipe, I am a newbie and this recipe will help tremendously, especially after seeing some posts about the taste of other fondants. Thank you for sharing.

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you said u used it for molding flowers..did u add gumpaste or anything for that?

and it will work to cover cakes and color them as well right? thank you

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I use it for flowers and figures, Sometimes I add a touch of tylose but normally I don't add anything. I just give myself a week before the cake is due and let everything dry enough to hold its shape yet still be soft enough to eat.

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I have to admit that I'm not a big fan of fondant, but after looking at all the positive reviews, I'm going to give this recipe a try. Thanks for sharing :)

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Making it in advance is more than okay, its the preferred method of professionals everywhere! LOL As long as its wrapped well in saran wrap and then placed in a air tight zip lock bag, it can be stored at room temp.

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I live in a very warm and humid weather almost all year round and have to make cakes for beach weddings, do you think that the oils will make the fondant more sensitive to the heat and humidity? I already have to deal with those issues with the regular MMF. Has anybody tried it yet? I will appreciate your comments

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First time making my own MMF. Thank you so much for this recipe it was easy to make and easy to use. For those of your wondering about coloring. I colored mine the next day after with gel paste coloring and it was perfect. When it got to stiffed I put in the microwave for 10 seconds and it made it pliable again and the taste is awesome.

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Holy Cow! This recipe is PERFECT!! I can't believe how easy it was to make, how great it tasted, how prefect it was for molding, and how beautifully it covered my cake! I've tried so many recipes and had pretty much given up. Followed this one exactly as written. I'm sitting here the day after my order went out and am still amazed. It has the ease of Wilton's fondant but tastes incredible. Thank you, thank you, THANK YOU.

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I used this and it was a snap to make and delish. I did the coconut variation. This was my fave MMF recipe ever (and I have tried many!) because I could use my mixer. This was great because I always make such a mess with the MMF recipes that require kneading on the countertop.

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I just tried this recipe and was very skeptical. I do not like fondant, so I don't use it when I decorate, but I love buttercream icing, so I thought I would give it a try. I just tasted a little bit and I must say I was pleasantly surprised! It is really good. I think I will start using fondant on all of my cakes, and this is definitely the recipe I will use from now on! Thanks so much for sharing!

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I have made MMF before and each time I was disappointed with flavor, consistency, difficulty, etc. This recipe is amazing!! It's delicious and so easy to make and work with. Thank you so much for submitting this for all to share!

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Hi, I am new at cake decorating. In fact, I've never even worked with fondant before but I love the way it looks. I hope this isn't a silly question. Do you still need to cover your cake in a buttercream icing prior to using this fondant on a cake? I think I read that somewhere. Thanks Robin

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i just made this fondant recipe. i LOVE LOVE LOVE it!!! and it does taste GREAT!!! so easy to just whip up and be done with it.

i just have one question for you, do you think i could make a few batches of it and wrap it in plastic wrap and a ziploc and put it in a bucket? and keep it for more than 2 weeks??

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i am going to make this tonight! wish me luck, it's my first attempt at fondant!! My sons bday party is on Sunday, and he wants a Mario cake, which I cannot find anywhere. So I cheated and ordered a cake at costco. i am gonna use the fondant to cover it and make decorations out of!! any advice??

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I'm new to cake decorating so this may seem like a silly questions. The melted baking chocolate...is that a half cup of melted or a half cup of solid pieces that are THEN melted.???

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I'm new to the world.. I was a bit fearful of fondant for 2 reasons, 1 because it does not taste well and 2nd because I heard it is very hard to work with. I made this recipe and I so happy that I did. It tastes great! My family liked it as well and although a bit challanging when it comes to rolling and covering no where near as hard as I thought it would be. I know I will get better with time. Since making this recipe I now want to know everything there is to know about fondant as well as gumpaste. I plan on using this recipe from here on out. Thank you so much

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Hollyjolly- I use the baking chocolate. I melt it and let it cool for a few minutes before adding it in.

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I have the same question as Lisa20091959!! I have the dream whip box also. Do we prepare the dream whip as the directions say on the box or just add it into the bowl as is in powder form and stick to the MMF recipe?? Thank you so much! I am fairly new to cake decorating also and have not had much experience with fondant, (love BC), but realize I will have to use it sooner or later to hold my decorations on the side of my cakes. I appreciate your help!!

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Hello.I am new to cake decorating.So please forgive my ignorance.But I do not have a mixer with a dough hook:( Can I use a regular mixer??Thanks Annie

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anefaye - your motor will not fair well w/ a hand mixer. Fondant gets VERY thick and a hand mixer won't be able to mix it once it starts to solidify.

This was the first time I have made marshmallow fondant. I loved the consistancy and ease of use. I did cut the recipe in half - I added the gel paste color at the same time I added the marshmallows to the dry ingredients. It was great! I didn't care for the butter flavor so on the second batch I did, I put only vanilla extract.

Since I was adding color I didn't use clear vanilla or clear butter extract.

I got rave reviews from the gal who ordered my cake - so I guess her guests liked it :-)

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Before I found this website I googled fondant recipes and found one and my family hated the fondant. Hopefully my next cake they will like it. Thanks for the recipe.

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Can I use this on cookies? Do I need to use the buttercream frosting first before putting the fondant on the cookie?? Thanks

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How much would I need to make to cover a cake to serve 300? Also, would this keep ok if I made it a month in advance? How should I keep it if I were to make it that far beforehand, this will be in the winter when I make it and we have cold winters here. Thank you

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I had to make a blackjack table cake for my sisters birthday and we all HATE Fondant;however your recipe is AWESOME. Not only does it taste delicious but it is easy to work with (and I am a novice). Just had to tell you THANKS for posting....

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Can you pleaseee help me! I tried this recipe out and I have no idea what I did wrong. When I went to take it out of the KA It was sooo sticky that I could not do anything with it! I have made MMF before and never had it so sticky like that please let me know what I could have done wrong!

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Thanks for this recipe, i loved it. Question:for the chocolate fondant, what kind of baking chocolate should it be? Semi-sweet, unsweeten, sweet????

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another question... is the chocolate version dark enough to just add some black coloring when trying to get a black colored fondant??? thanks in advance for any advice

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just made a batch and it weighs 3lb and 1oz. i added colour once the marshmallows were in liquid state. its resting now so ill let you know how it rolls and covers a cake. taste is very nice, just like buttercream and it was extremely easy and quick to make. so far so good!!

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This was my first attempt at making fondant, and I am very happy with the results. I will add even more butter extract next time. It was very sticky for me as well so I kept adding powdered sugar. I thought it rolled out very well, although I've never worked with fondant before so I don't have anything to compare it to. I was pleased with the bow I made although I left the completed cake out on the counter overnight so the bow got a bit saggy- which I'm sure is to be expected. (I did let the loops dry for 5 days) I will use this recipe again.

Someone mentioned that you cannot reach a true black fondant without chemicals. Others said you can reach it if you made the chocolate fondant and then add black color. Any opinions on that? Thanks!

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2nd day, it did need a little bit of kneading first as any fondant does, rolled out lovely, so very smooth. and tasty. I did forget to add the cornsyrup but it seems great without it. I will surely use this again. next i will try adding CMC and see how it does for modeling and bow loops.

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Sweetcakes,

I am glad you said you didnt add the syrup. I think that is where my problem came in, I dont know if it has to od with my climate and where I live that the syrup just makes it beyond sticky/usable.

I want to try this recipe a 3rd time, just because it tastes sooo good! I hope I get a smooth fondant I can work with.

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This sounds amazing. I mostly make cupcakes so if wanted to use this recipe to make cupcake toppers that cover my cupcake should I put a light layer of buttercream frosting down to so it will stick or should I put a light layers of apricot jam on it. Any advise would be great.

Thanks happy baking.

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Made this for the first time this weekend. I have made other MMF in the past and THIS is my new go to recipe. I LOVE the taste of it!! I did have to add almost 2-3 extra cups of powdered sugar to make the dough stiff and not sticky. I used it to make 24 little turtle cupcake toppers. I had enough left over I could have made at least 10-15 more. Thanks for a great tasting recipe!!

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I made this receipe without the Dream Whip and the consistency is ok. I colored it red and royal blue for a spiderman cake that I have to do this week. I dont know how it will come out, I will let you know but it takes great. Once I am done with the cake I will post it on this site.

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I made this receipe without the Dream Whip because I could not find it and the consistency seems ok. I colored it red and royal blue for a 6" and an 8" spiderman cake that I have to do this weekend. I dont know how it will come out, I will let you know but it tastes better than the other MMF. Once I am done with the cake I will post it on this site.

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I finally used the fondant the blue came out great but the red kept on tearing after trying 3 time I decided to through it away and tinted a bet of satin ice that I had handy. Can any one tell me what could have happened to the fondant. I made it 2 weeks ago and it was ok.

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I found this recipe at 10:40 this evening, and by 11:30 I had a nice size batch of fabulous white chocolate fondant wrapped and sitting on my counter - and a clean kitchen to boot. I am SO happy to have found this! THANK YOU! I haven't covered a cake with it yet (too tired to do that tonight lol) but I am planning to use it on a birthday cake I'm doing this week. I did, however, test the elasticity of the fondant, as well as how thin I could roll it, and it was great! I am also impressed that I could work with it as soon as it was made. I am used to having to refrigerate MMF at least 24 hours before using. This tastes great; sweet, but not sickeningly so! I think this is my new go-to fondant. It seems to have more of a commercial fondant feel (i.e. Wilton) with a world of difference in taste. LOVE! One note: I didn't have this dream whip stuff on hand, and can't say that I have seen it before, so I made it without. Will definitely look it up in the future, although I can't imagine this needing any improvement in taste. :)

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Wanted to update ... since finding this recipe I have covered three cakes with it, as well as made decorations and a high heel shoe (added some gum paste to that) and it has worked wonderfully. I've used both the white chocolate and regular recipes. Awesome! My search for the perfect homemade fondant is over!

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I've never tried making fondant before, but I've heard many nightmare stories about homemade fondant. I have to say, it was extremely easy to make and it tastes DELISH!!! After preparing it, I cut the fondant in half and dyed half of it baby blue and the other half baby pink. I covered a 9X13 cake with it and I still have leftovers that I'm planning on using to finish decorating the cake. However, I noticed that when I did the blue side first, it was very oily and hard to work with; so when I did the pink, I added more powdered sugar and that did the trick! Can't wait to see how my brother and his wife like their cake! Thanks so much for this PERFECT fondant recipe!

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Thank you for sharing this recipe and all the variations. I made half a recipe to see how it worked and it was so easy and tasted great. My husband preferred the taste of this over Satin Ice. I haven't rolled it out yet but I have great hope for this. I came up with my own variation to share. For a coconut cake how about a coconut rum fondant using a rum extract. Gonna try and I'll let everyone know.

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delish and so easy to make! I added the color into the marshmallows and it turned out great. I needed to make enough to cover a 8 and 10inch so doubled the mix.

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I just made a batch of this fondant and am in love!!! Easy to make and so easy to work with. I covered a 10 in round and was the most flawless covering I have done. It is really easy to smooth out any mistakes, unlike regular fondant. I also had tons left over and could easily cover a smaller cake also. Will be using this from now on!! Thanks!

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I have used this recipe twice & it came out wonderfully. Last night I tried making the chocolate MMF version & it came out like chocolate powder. I used Bakers baking chocolate (1/4 C unsweetened & 1/4 C semi). I don't know what I did wrong. Could someone please help? I need to try to make a new batch tonight. THANKS!

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would this be safe to use to make Crawfish for a crawfish boil cake. Also i received an airbrush kit for Christmas and wanted to know where i could find the shiny Silver coloring for pot. Thanks! Thanks for sharing recipe:)

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I was wondering (perhaps a ridiculous ?)Lol but can I use powdered food coloring in this recipe? Nd if so when should I add it to the mix?

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So I made this last night nd I couldn't have asked for more. It was my first time making any kind of fondant. It was soo easy to work with. I not only covered a cake but I also made other decor with it! It tastes great... My son was caught sneaking bits n pieces several times lol.

*i didn't use the pwdr coloring, rather gel n got wonderful results!

I would recommend this recipe to anyone!! Thank you for posting...

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I made this recipe today . . . EASY! I am not a FONDANT lover, no patience for it.. and by far this was the easiest fondant to work with!! I covered RKT shaped into a block of cheese(for a green bay packer cake)- so easy and coloring was wonderful. I too did not use the powder coloring, i used regular gel color. I too will recommend this to everyone I know!!

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Thank you...thank you...thank you...for this wonderful recipe. I no longer mind making fondant and putting on my cakes. This recipe does not tear, the elasticity is wonderful and I never have any problem smoothing it out perfectly. The taste is great, I've had my family tell me that they will eat my fondant now...I'm so happy with this fondant recipe.

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I tried the marshmellow fondant flavored with vanilla this weekend. I found I needed to keep it warm to be pliable. Everyone loved it though. I will definately give this one a try. It is basically the same except for the butter flavor, corn syrup and Dream whip. It sounds yummy.

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I used this fondant to cover basketball cookies. I bought the ball texture set and needed a fondant icing on the cookies to get the right effect and this one sounded perfect. Everything from start to finish with this recipe was perfect. Ease of use was great, flavor was great, held up really well. I posted my cookie pictures if you want to check out the texture effect.

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I used the white chocolate version for my nephew's birthday cake. It tasted amazing!!! Plus it wasn't that hard to make. Thanks for sharing!!!

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As a total fondant newbie - I am in love with this fondant! It is the first fondant I have made and at this point it may just be the lst. Thank you for sharing; I think I need to make a cake now!

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hi I could use some help with this recipe! I love the taste but i have tried this 2x and have gotten the same results. At first i thought my trouble was due to my new microwave heating the MM too fast/high. It was super sticky and i had to add a TON more of PS. maybe i put too many MM in? this time i lugged my old microwave back in the house and although it wasnt super sticky......it was tearing easily (i might mention that i omitted the corn syrup this time, hoping to cut back on stickiness, maybe this is why its tearing!) I reallly want to get this recipe to work for me, any help i would appreciate! feeling like a dummy after all the rave reviews!

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I have never made homemade fondant before. I think I read or heard somewhere that you cannot place a cake covered in mmf in the refrigerator or it will melt. Is this true? I have no problem with commercial fondants and covered cakes in the refrigerator. I have several cakes coming up this weekend and am thinking of trying mmf, but only if I can refrigerate the decorated cake. Can someone help please?

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I made this last week , its wonderful. But I see you can only keep it two weeks. Can you Freeze ? Have you ever keep it longer than two weeks. Seems like it might be okay . Have you ever used it in candy , to wrap cherries. Thanks I love This recipe and this web site.

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I've tried this recipe a few times now and it's definitely one of my favorites. I made some cupcake toppers with it the other day and got a call from the customer to tell me that her friends went crazy for the MMF. They loved it! I struggle with the stickiness of the fondant, especially after handling for a few minutes, so I may try adding some more powdered sugar to help. Overall it's a keeper though.

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Made the fondant tonight. Very sticky but I just added powdered sugar to help. It came out very well and I can't wait for everyone to taste it.

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After tasting fondant I refused to ever use it on my cakes (besides little decorations). This sounds just wonderful and I'll try it. Thank you so much for taking the time to share it, I greatly appreciate it.

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I think dream whip is angel delight in England. I've had dream whip made up several times in restauraunts in Florida and it's texture and taste is just like angel delight. Not 100% certain though. Thanks very much for this recipe I've been making cakes for years with shop bought fondant and I hate the taste even though kids like it. I don't think this will be as cheap to make in England though as marshmallows are more expensive to buy here. But will be worth making if it tastes better.

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I just wanted to say thanks for posting this recipe! I was getting all sorts of compliments on how good it tasted and I owe it all to you! :) Thanks again!

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I found this on a different question. Maybe it will help all with the Dream Whip questions. Remember she said to use in dry form.

I did a little search for you. All I could find were to substitute Cool Whip for Dream Whip for whipped cream, until I came to this. ... www.recipe-recipes-mess.....13&id=3625 Posted: 1 October 2006 11:44 am COOL WHIP substitute Non-dairy Creamer [coffee creamer] can be whipped into topping like dream whip. I get the large jars at Sam's club & the directions are on them. It's 2 parts creamer to 1 part cold milk: sugar & vanilla to taste. It takes 5 - 7 minutes of whipping at high speed until stiff. Keep on hand for when you are out of cool whip. Pretty handy. and so much cheaper than dream whip. Chris in NM ... Perhaps it will give you an idea to experiment with?

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I don't know if this will help anyone, but Dream Whip is usually found in Wal-Mart on the aisles with the box jello.

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Definitely a must try recipe!! Gotta run to the store to get a couple items so I can make this tonight. Have a cake coming up next week that I will need this for. This recipe sounds delicious! Thanks for posting!!!

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This fondant is AMAZING!!!!! I made it for the first time last week and it is soooooo delicious. I decided to try out the chocolate version tonight and I am having a lot of trouble getting it to come together even after kneading in a lot of crisco. Has anyone tried this or have any tips to get it to work better? Thanks for the recipe I will never eat regular MMF again.!

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I'm looking forward to making this. I started learning to decorate cakes when my son was diagnosed with food allergies. I'm starting the Wilton Fondant Class on Wednesday and the coconut version is just what I need.

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This is the BEST fondant I've ever come across, not just in taste, which is fantastic by the way, but in workability. I use it for all my cake covering and figure work needs! Thanks so much for this wonderful recipe!

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LOVE, LOVE this fondant! I just covered a 3 tiered square cake and no rips or tears in the fondant at all. It was only my 2nd attempt at a square cake with fondant and it worked like a dream! One batch barely covered the 14" cake but it did cover it. One thing I will note is that it was very sticky initially. I used this fondant for a jersey cake last week and I was so frustrated as it was super sticky. That batch I had made and used within a couple of hours. With these cakes today, I made up the fondant on Monday, let it sit all week in the fridge and just nuked it for 20 seconds and got it softened up. I did use a good bit of powered sugar when rolling, but I always do anyhow so no biggie there. The best part of making you own fondant like this is that you can add the color after you melt the marshmallows. It makes it SO easy to color your fondant. No more kneading in that color! Highly recommend this fondant!!!

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Just wanted to let everyone know I am working on a new chocolate fondant recipe. I have been having issues recently with the chocolate one lately. The white chocolate one is perfect as is. When I get the chocolate one correct I will update the current one.

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Ok y'all, I have my first ever wedding cake this weekend and I'm gonna give this fondant a try...how could I not with the rave reviews!! I have been using Fondx, which I love, but wanted to try something new. Can't wait to see how it comes out...say a prayer!

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I have used lots of different fondant recipes and I can't wait to try this. I did not like the way regular mmf cracked and when I rolled it out to cover a cake. I have been resorting to Wilton fondant (since I get a discount as I am in Instructor) since Wilton fondant is so smooth and easy to use when covering a cake. So, I can't wait to try this. I hope that it works better than mmf. I have been searching for a great recipe. Maybe I found one, jus like everyone else. Thanks for sharing the recipe! :)

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I just made this and it is very sticky and stretchy. I did add a lot of powdered sugar to it when kneading it. Should I just keep adding more? I did use some shortening, but that seemed to make it worse. The fondant will rest until tomorrow and then I will add more powdered sugar and see how it is. I can't imagine trying to roll it out right now.....any help would be appreciated! Thanks! ;)

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This was fabulous, the first time I made it I didn't have the Dream Whip and it was fine, but this time, I added the Dream Whip and the taste was even better. It reminded me of the taste and texture of 'Circus Peanut' candy. My father even ate the fondant instead of just pealing it off. I made a Hello Kitty cake and for the black eyes and whiskers I added as much black as I could to the fondant (and more powdered sugar to help with the stickiness) and then before I was ready to deliver the cake, I lightly (and very carefully) painted the dark grey fondant pieces with black food coloring mixed with corn syrup. It didn't hurt the integrity of the fondant and made the pieces very black and very shiney. The cake was a great success! Thanks for my only fondant recipe from now on!!

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I LOVE this recipe! Its very easy to work with and didnt dry out or crack. I used it to cover a 6x3 & 8x3...made decorations, 2 twisted borders & still had some left over. My search for the perfect MMF is over =)

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Is there anyway to split this recipe and do one half plain white fondant and dye the other half black. I know usually you do chocolate fondant then add black gel food coloring, but I don't need two full batches! Any suggestions would be greatly appreciated!

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Dawn, this recipe is AMAZING!!! I have tried your chocolate cake, vanilla butternut cake, and this, and they are all...sigh...So. Good!!!

Here is my 2 cents: I found this recipe sometime in the falll/winter of 2010. I was taking the Wilton method courses at the time, so the first time I used this was for the final project of my Fondant class. It took me awhile to work in the color that I wanted. When I finally got that finished the fondant was very soft, stretched more than it should and was giving me a bit of trouble. My instructor told me to try adding 1 tbsp. gumtex (found at most craft stores) next time. I have been using it every since, and it seems to really help! I generally make my fondant at least 2 days in advance. Even though I leave it sitting on the counter (wrapped in plastic wrap then put in a ziplock bag or tupperware container) It is usually pretty firm by the time I use it. I find that nuking it at 10 second intervals until it softens a bit does the trick. I also have found that coloring it, then letting it rest for at least an hour works better than coloring it and going right into trying to roll it out.

If I am going to use this to make figurines that need to dry, I make a 50/50 fondant/gumpaste blend. Depending on the thickness of the figures, they will dry over night.

I have had monumental success with this. Numerous times I have sent a cake out, only to have people come back and tell me something like, "so and so doesn't like fondant, but they LOVED your cake!"

Thanks for a solid recipe Dawn! I have not had the need to make chocolate fondant up to this point. Anytime I have needed black, it has been in small enough quantities that I just dyed regular white fondant. This weekend I have to make a zebra stripe, so I am going to attempt the chocolate version for the first time!

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I agree with ALilBitOfEverything.... people have come back to me after eating a cake when I've used this fondant, and have exclaimed that although they weren't fondant lovers before, they were now! This is definitely my go-to fondant recipe! But......I moved to another state recently and have found that although I use the same brand ingredients before, my fondant doesn't turn out AT ALL anymore! It crumbles and won't stay together no matter what I try...and rolling it out??? Forget it, it just makes a horrible mess!!!!!!!! :( It's kind of discouraging and it's the reason I haven't baked a cake in awhile. The temps and humidty here are the same, so I don't think the weather is to blame... Could it be the different tap water? If anybody has insight/advice, it would be greatly obliged! I'd like to be able to do what I love again....

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ALilBitofEverything, I was just curious to see how your zebra stiped cake turned out. I have to make one next week. I was concerned with the chocolate fondant as Dawn had said she was having problems with it and was going to update when she got it right. I'm not sure if she has done that or not. I was just curious to see how yours turned out and what you used. Thanks for posting.

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The cake was very cute, but the chocolate bcmm fondant was terrible! Turned completely to crumbs! I spent over 2 hours working with it trying to make it usable. However, it tasted WONDERFUL!!! For that reason, I hope to find a way to make it usable.

Here is how I interpreted the above recipe to make it chocolate: •¼ Cup Crisco, used for kneading the dough 2 Tbsp. Unsalted Butter, used to grease the bowl for melted marshmallows 7 Cups Mini Marshmallows, very loosely packed 1 Tsp Vanilla Extract 1 Tsp Butter Flavored Extract ½ Tsp Salt 3 Tbsp Water 1 Tbsp. Corn Syrup, helps with pliability 2 Lbs Powdered Sugar 2 Tbsp. Dream Whip 1/2 cup melted baking chocolate

Grease the inside of a large microwavable bowl with butter. Put marshmallows, vanilla, butter flavor and water in bowl. Microwave on high for 60 seconds. If marshmallows are completely melted your ready, if not stir and return to microwave in 30 second intervals until completely melted. Add in corn syrup. Melt baking chocolate over double boiler, being careful not to burn. Fit mixer with the dough hook and pour in powdered sugar, dream whip and salt, mix well. Carefully add in the liquefied marshmallow mixture to powdered sugar mixture. Add in melted chocolate. Mix at low speed until incorporated. Turn mixer up to low/medium speed to knead until majority of sugar is blended in. **There may be a little that will not mix in-that’s ok. You can hand knead that in, if the dough is to soft.**

If that interpretation is incorrect, please let me know! I desperately would like to be able to use this fondant, and SOON!!! I plan to try tweaking it just a bit, and making smaller batches to see if I can get it right. I simply do not have the time right now. Thanks for any help!

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OMG PLEASE HELP ME!!!! I have this wonderful tasting mmf that is just a huge BLOB of yuck. It is super super sticky won't form a ball of dough, heck it won't do anything but spread out in a mess all over the parchment paper. I used this recipe and it won't work for me, any suggestions?

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I have tried recipes where I read feedback and everyone raves about it, so I try it and total disapointment. But not thsi time! I tried this out tonight and I must say it is so far the best recipe for homemade fondant I have tried. Now It is cooliong down and I am not rolling it out to cover untio tomorrow. But I have a great feeling it will all turn out.. It smells great, tastes awesome and feels wonderul. I am happy I no longer have to wait hours and hours and hours before using home made fondant! I found that when I cut the recipe in half it neeed a bit more water added or else it was a crumbly mess. But adding the extra water did wonders and its perfect! Thank you so much for sharing this recipe!

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I've been searching and searching for a good MMF recipe. I found yours last night and decided to try making it since I have a cake to do this weekend. I don't care the for buttercream flavoring so I used almond extract instead. It tastes exactly like the frosting I make. I'm now IN LOVE with this recipe. Thank you so much for posting.

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This is an excellent MMF recipe. Although I prefer commercial Albert Uster's fondant for wedding cakes, I find that MMF works best for children's cake as they love that sweeter taste and this is the one I use. My only humble suggestions are as follows: to avoid the chance of those tiny white dots that sometimes plague MMF when you are rolling it out, dissolve the salt in the water (hot) before adding it to the marshmallows that you microwave; you may find you need more than 2 pounds of powdered sugar depending on the humidity in your area; as with all MMF, it's best if you make it ahead and let it rest...I find it has the best texture, durability and flexibility if I let it sit for 5 days before using; if you use real vanilla extract the resulting colour is a lovely soft and pale ivory; using a white chocolate ganache undercoat takes this MMF to perfection. Thank you for sharing your recipe.

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This sounds very yummy! I've tried MMF before and haven't had luck with :( It either is too sticky (stretchy when rolled) or tears easily. Just can't get it right. For the marshmallows, do you just measure one cup or do you slightly pack them down? I don't want to give up on MMF, would appreciate any help!

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I can't believe the taste of this fondant! I've never cared for MMF, but I love this one! I definitely had to use more powdered sugar and it still seems soft, so I'll probably knead in more when It comes time to put it on the cake. But I just wanted to say Thank You for sharing your recipe!

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A word of caution.  Some butter flavored extracts require refrigeration, so saying the fondant does not need it can be misleading.  Check the bottle of the extract to make sure.  The best butter flavored extract I ever found, and have never been able to find again, required refrigeration.

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Made this recipe for my "Beach Theme Pearl Anniversary Cake" last week (which I posted here on CC). Turned out perfect! I love the taste too!!

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Hopefully you haven't been asked this 100 times, but if your using butter, does that mean it won't be white?  Will it be cream or yellowish is color.  If so is it possible to leave out the butter without effecting the taste for a white white color?  

Thank you!


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the butter does leave a slight off white color but all you need t do is add a touch of white and it is fine.


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