I have tried many mmf recipes and this is by far the best that I have tried. This is the blogspot where I found it bakingdom.com/freebies/tutorials. I made it as is and ended up only needing about 2 tbsp of water you may need more or less just put in a little at a time and I used my kitchen aid to mix it. I was a little hesitant about the butter but it worked great did not use shortening at all it never craked or dried out.
Amount Ingredient 21 ounces (2-10.5 ounce bags) mini white marshmallows I used jet puff 1/2 cup butter or margarine 2 pounds confectionersâ sugar, plus more for dusting 1-3 tablespoons water
Place the butter and marshmallows in a large microwave safe bowl or double boiler (in place of a double boiler, you can use a large sauce pan and large bowl, directions to follow). I prefer the double boiler.
Microwave directions: Place the bowl in the microwave and cook for 30 seconds. Remove and stir thoroughly. Repeat these two steps until the everything is completely melted and well mixed.
Double boiler directions (sauce pan): Fill the bottom pan (or sauce pan) with a few of inches of shallow water and bring to a simmer. Place the ingredients in the top of the double boiler (or in a Â large bowl placed on top of the sauce pan). Stir frequently until completely melted and well blended.
If using a standing mixer, put half of the sugar in the bowl and pour the marshmallow mixture on top. Put the other half of the sugar on top of that and turn the mixer onto itâs lowest setting. As it mixes, add 1/2 teaspoon at a time of water, as needed, to soften the mixture. Be careful not to add too much or it will get too sticky. Mix just until a dough forms.
If mixing by hand, leave the marshmallow mixture in itâs bowl and pour half of the sugar on top. Move on to the next step.
Generously dust the countertop with confectionersâ sugar. Pour the fondant mixture in the middle. Coat your hands in confectionersâ sugar and sprinkle more on top of the mixture. If you are mixing by hand, this is going to be very sticky, but begin kneading the mixture and sugar together, generously adding the other half of the sugar to the mixture, as needed.
Continue kneading the dough until it is smooth and firm, adding more sugar to the countertop and hands, as needed. If the dough becomes to dry and tears easily, add a little water to soften it, being very careful not to add too much.
Lightly dust the fondant with confectionersâ sugar and place it in a large zippered bag, squeezing out as much air as possible before sealing. Let it rest at room temperature at leastovernight before using. You can use it right away on small projects, like covering cupcakes, but it will be too soft to do anything larger or to sculpt with.
This recipe holds well in the refrigerator for weeks, so it is helpful to make it ahead when you know you have an event or project coming up. If you make it ahead, just remove it from the refrigerator, allow it to rest, sealed and at room temperature, for at least 24 hours before using it.
To use your fondant, dust the countertop with confectionersâ sugar. Place the fondant in the microwave for 10 seconds (no more) to soften it. Place on the counter and knead for a couple of minutes to soften further. Now youâre ready to add color, roll it out, or start sculpting!
Recipe by Darla
When using the KA do you have to grease everything up with butter so it won't stick just like you would using shortening?
I have made this several times and I love it! I add my color to the marshmallow base before adding the powder sugar. If you need multiple colors separate the mixture first. The powder sugar tones down bright colors. I also add flavors to the marshmallow mixture before adding powder sugar. My favorite so far is almond extract. I also used marachino cherry juice and line juice when I made cherry limeade cupcakes!
Made it today at work~ PERFECT!! Thanks so much for great recipe and CLEAR directions!! Can't wait to make it again with flavor and colors!
I tried a recipe very similar to this one (shortening rather than butter) a couple months ago. At first, and for a couple days, it was like covering a cake with chewed bubble gum, and I gave up. A week and a half later I tried it again and it was perfect! It covered like dream with no wrinkles, crimps, tears or elephant skin. I still use MFF, for the flavor, but I was seriously considering a switch.
has anyone tried to make fondant with the marshmallow creme that comes in the jar? I don't eat regular marshmallows b/c they are not kosher and kosher marshmallows are very expensive. Amy suggestions?
Saadyah, I there is a recipe on cake central that uses fluff.
Thank you so much:)
to saadyah: i use marshmallow fluff/ creme im my mmf it works the same. Just make sure you get the yellow color stuff at the bottom of jar, sometimes it separates.
Does anyone know how the taste of this compares to Michelle Foster's Fondant Recipe? I love her recipe but it is definitely a lot of work.
Ive done Mmf before and it didn't have any butter or shortening (except for greasing the counter) it came out very Chewy.... is it supposed to be Chewy?
Hi Darla! Just like to say a big thanks for this recipe. I'm new to cakes, just been under a year since i started doing them when i had my first bubs :) Anyways I tried MMF (the most common recipe) first and found it dried a bit as I'm from Australia. I also got some tears occasionally which was annoying and my family including i found it waaaay to sweet. I then switched to normal fondant and although more expensive to make, I was happier with the taste and consistency.....but i still had to be careful with tears :( Well i had to make a cake for my Husband/Friends combined birthday i organised and didnt have time to make rolled fondant and i came upon this recipe. IT IS AMAZING!!!!!! Best one yet, smooth, not chewy, doesnt tear, wrinkle, dry out, just fantastic. I also found, probably because of the butter, it takes the extreme sweetness off it and my friends and i all picked away at the fondant which never happens. Took some left overs to my parents tonight and they love it! Sorry it's a long post but being new at this i thought I'd put in a great response to a fab recipe! Thanks again Darla! :D :D
Hi I am not Darla but, I was the one who posted this recipe and I am so happy it has worked out for the ones who have tried it. I do not grease my KA. Darla does have a blog at bakingdom.com/freebies/tutorials if anyone needs more information
I just made this and I will be giving the recipe to my sister in New Mexico, who hates regular fondant because of its taste. I think it tastes wonderful by itself. One ? though, if anyone can help me. Will this dry rather hard to put impressions into on my cupcakes? or will I need to use a 50/50 mixture of fondant and gumpaste. I need to let this set overnight or I would try it.
Thanks so much for sharing.
Do I need to keep it refrigerated?
Hi sandy this does not need to be refrigerated.
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