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).