My whole plan of action was to make an excellent tasting, great functioning MMF. After raves about Fondarific’s buttercream flavored fondant I had to come up with my own. Mine is really based on Rhonda’s Ultimate MMF, as I loved working with her recipe, but with a few subtle changes.
Marshmallow Fondant – MacsMom’s BC flavored variation
- 16 oz mini-marshmallows (NOT Jet Puffed)
- 2 tablespoons water
- 1 tablespoon glycerine
- 2 drams of LoRann butter flavor *(it is the strongest and tastiest flavoring, but you may use 2 teaspoons of another butter extract, adding an extra teaspoon of vanilla extract)
- 1 teaspoon popcorn salt (I grind my own salt in a coffee grinder – if you don’t, you may get crystallization that leaves your fondant covered cake pock-marked)
- Food coloring if using
- 2 lbs powdered sugar
- Grease a large microwave-safe bowl with either shortening or non-stick spray. Pour in the marshmallows and sprinkle with water. Melt about 1 minute (don’t go over 90 seconds or it will get make the MMF tough).
- Add the rest of the ingredients except the powdered sugar, including food coloring if desired, and stir with a greased sturdy spatula (again, you can use non-stick spray) .
- Add a small amount of PS at first to absorb moisture and avoid clumping – about 1/2 c. Then you can add larger amounts, trying to get as much mixed in as possible with each addition. When I have half of the bag of PS left, I dump it in and knead with my greased hands.
- MMF can be temperamental so it’s good to get to know it at this point–what it should feel like before wrapping it in plastic wrap. If it is too soft it will be hard to work with; too hard isn’t nearly as bad but you still want to find that happy medium.
- When it is humid, rainy or foggy, or hot outside, MMF sometimes requires more PS than a 2 lb bag. That is the main reason I try to knead in every bit of PS I can between additions. Perfect weather sometimes calls for less PS.
- It’s hard to explain the proper texture, that’s why you have to have a bit of patience with trial and error. It should be firm enough not to droop when you hold the ball on your palm, yet remain pliable.
- So once your MMF is ready to be wrapped, rub the ball with a small amount of shortening and wrap in plastic wrap to rest for several hours.
- When it’s time for use you’ll have to soften it in the microwave for about 45 seconds to 1 minute. But be forwarned that smaller amount of MMF (leftovers) need a much shorter amount of time in the micro to soften. Be careful not to get it too soft or it will be miserable to work with.
- If it gets too soft you can add cornstarch to it. If that doesn’t help enough you can knead in a little gumpaste or tylose powder to give it strength – but too much GP will make your MMF too hard so be slight of hand and try more cornstarch.
- If it happens to be too hard from too much PS, soften it in the micro and knead in more glycerine.
- I usually make a double batch in a huge Tupperware bowl – this stuff lasts forever in the freezer! (greased well and wrapped very well).
Do you have a chocolate version? I love your reciper it turned out the very first time I made it! Thanks for sharing it with us!!!
Wow! I have tried other MMF recipes and given up on them all together. I have been using MFF but it's so time consuming.
This recipe is the best tasting and easiest fondant I have tried! I only used 1 tsp butter flavoring and 1 tsp vanilla and it was perfect. Thank you so much for posting this. It will be the recipe I use from now on.
Easy to make, tastes great and is very user friendly - fantastic recipe!
Just wondering why you can't use jet puffed marshmallows?
You can use Jet Puffed, but the MMF comes out more rubbery in texture. You can tell it will be weird as you stir the melted Jet Puffed's - they ball up into a big glob before they are stir-able.
I experimented by making half batches with both jet puffed and regular, large marshmallows and small and I have to admit the store brand small ones are the easiest texture to work with. (Though all of them with the right care worked just fine!)
just wondering if anyone knows whether i can sub the glycerine for anything? glucose maybe? i cant find glycerine anywhere.. if anyone knows where i can find it in aus. otherwise let me know! thanks!
Do you really need to add popcorn salt?
Thank you so much for sharing this recipe is my favorite mmf recipe love it
You can sub corn syrup for glycerine wonderfully. And no, you don't need the popcorn salt. I added that because my cousin said she thought it was too sweet. (But that was before I started using butter flavoring).
Can someone tell me what 2 "drams" of glycerine is? Is that a typo?
You can find food grade glycerine at the pharmacy. It's cheaper than what you find at Michael's, etc.
I don't see 2 drams glycerine? It's 2 drams LoRann butter flavor...
I have not found food grade glycerine at the pharmacy, but corn syrup can substituted for cost savings. You can purchase larger bottles of glycerine online inexpensively.
yay!!!!! i tracked down some glycerine and i love love love this! i couldnt find any butter essence so i subbed out for lemon juice and vanilla.. still tasted good,.. but the consistency is fantastic! that glycerine sure makes the difference! thanks!
I use this recipe all of the time! LOVE LOVE LOVE it! I leave out the popcorn salt and use a butter and vanilla combo.....YUM!
Is it better to roll out MMF with cornstarch or PS?
Thank you for posting this recipe...I will be trying it soon as I use a standard MMF recipe which I do like, however this one sounds really good. Can you please tell me what a dram is??? What is the measurment?
I have another question...is the PS sifted? I am actually going to do it tonight. Your pictures are awesome. Do you use this recipe for all of your cakes??
Macsmom, thanks for posting this recipe. Do you use this recipe for your cakes, too? Can't wait to try this! Thanks again!
1 fluid dram equals 3/4 teaspoon
Never having made MMF before I was a little hesitant to try it. After some detailed searching and found this one. I compared it to other on this site and decided to try it. Boy am I glad I did. It was easy to make and turned out great the time I tried it. The texture was perfect and loved the flavor. Thank you for sharing this recipe.
What size cake will a batch of MMF cover?
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!
MacsMom, could you advise me how to incorporate chocolate into the MMF. I would love to try this for Valentines Day. Again I love this recipe and so does everyone else who has tasted it on my cookies and cakes and cupcakes. Thank-you Suz
can I use a stand mixer and a dough hook for this recipe instead of hand kneading?
This recipe sounds great! I was just wondering, I have a few colors I need to make, can this be done after the mixing so i can separate how much I need or does it have to be done in the initial mixing?
@Richie5162, yes! I do that all of the time....it's not often I need a whole batch of one solid color. @mahal5088, I know of many people who use stand mixers to mix their fondant....grease the hook and the bowl really well. I also know 2 people that have burned up kitchen aids making this, so I'm not gonna try it....Plus, I can be mixing something up in my mixer while I make this and clean the counters and I don't have to wash all the grease off my bowl...I have to wash it too much, as is:)
I made this recipe...LOVE IT! I havnt used it for decorations but did cover a cake and it is wonderful to work with, great texture and taste. Cant wait to try out other things with it!!
BTW Can someone tell me how much (in weight) this recipe makes? Im trying to figure out how much to do for a tiered cake.
Do you have to store this in the freezer? Or can you store it in the cabinet wrapped in saran wrap and put in a ziplock bag? How long would it last?
Hi everyone! I am making my first cake with fondant in about two weeks. I'm excited and i hope it turns out great cuz I'm going to use this recipe. i was wondering though, do you guys frost the cake before applying the fondant? Will it be too sweet? I just hope it turns out great :D Does anyone recommend a great buttercream frosting to go with this? (if you are supposed to frost first)
p.s. sorry for all the questions...I'm a beginner (:
I use my oun mmf I dont use glycerine,why do you need it? curious.Thanks
type o sorry ment own
What brand of marshmallows would you recommend for this instead of the jett puffed? Like walmart /store brand? Thanks and can't wait to try this once I get the answer to this!
does this come out white enough for wedding cake? or is it more of a off white?
I use clear butter flavor and it comes out white. I used this recipe a couple of months ago for a wedding and it was beautiful and so easy to work with. I don't use any other fondant recipe.
This is a great recipe...it is basically the same one I learned to make years ago. I have to admit I have made it with both the Jet-Puffed marshmallows and the store brand and really can't tell any difference. I used this fondant this past weekend on my "Polka Dots!" cake and had great results.
I need to make cupcake that will have a fondant star on top that needs to stay upright. I used one mmf recipe and it never firmed up enough that it wouldn't droop back on the cupcake. The cupcake will have bc frosting piped on with the !M tip so it needs to stick into the icing and stay standing.
Can anyone comment on how this recipe compares to the Wilton MMF recipe? I'm intrigued, but need to make a cake in the next two days, so I'm nervous to switch.
Hands down easiest, best tasting MMF out there. No fail recipe....and I have tried several only to end in frustration and disaster. I ONLY use this one and it lasts forever. Thank you sooooo much for posting and making my life easier!!
Carrie...I use this for fondant pieces that need to be hard and as long as I make the pieces 24-48 hrs in advance and let them sit out to dry and harden, I have no problems.
I am planning on using this recipe for my granddaughters 1st birthday. The dram of LoRann is it an extract? All I could find was oil and the salesman said it waas way to much. I need some help quick I want to start in the next couple of days. Also, the cake is a tiered, 12 in. sq., 9 in. hex., 6 in. rd. I need 6 colors for covering cakes and making pieces for decoration. Any suggestions as to how many recipes of fondant to make? I am also going to try using the Amazing Chocolate WASC Cake but subing yellow cake for the chocolate and omiting coffee. Again, any suggestions on how many recipes to use. I have always just used DH following the directions on the box. I am stepping out of the box here and want this to turn out delious... Anyone feel like helping me out? I love decorating and really want to get into it more reg. since I am goingg to retire from teaching soon. Sorry this is so long with so many questions. (((hugs)))
I tried making MFF but I don't get why it keeps cracking and drying out. It doesn't feel pliable and flexible at all and it gets crumbly after I knead the powdered sugar. What am I doing wrong or how do I fix it?
So, I've used this recipe many times, and it was fabulous. However, the last three times I've made it, I ended up with tiny clear balls of what I assume must be the glycerin dotting throughout the fondant. A real bummer. Has anyone else had this problem, and does anyone know what I might be doing wrong? Thanks!
Login To Leave A Comment