Ask, and ye shall receive!
http://www.cakecentral.com/cake_recipe-1949-6-Marshmallow-Fondant-MMF.html
Joe
i just made my very first ever fondant and this is the recipe i used, its great. i could however use some advice on how to use it and actually make it look good. i posted a pic of my first attemp, and i am sure people were just trying to be nice with their comments. truth is, i had no idea what i was doing.
If you go to recipes and click under "m" it should be there after you scroll down. I tried it a couple weeks ago and it's great. Rolls out like pie dough and tasts like circus peanuts. I will never buy "Wilton Fondant" from a box again (even if I'm in a pinch).
The recipe I used, is also bunnywomans. I could not get it to work right, it tasted like the 10x sugar, but like I always have said, I am sure it was me. I have copied and pasted this. Again this Bunnywoman's recipe.
Marshmallow fondant
1 cup mini marshmallows
1 tbsp water
1 1/2- 1 3/4 cup powder sugar
Place marshmallows in a standard 1 cup measuring cup and push down and pack them in. Place in a microwave safe bowl and add the water. Put in the microwave for about 20 seconds. Just long enough for them to soften and puff up. Take out and stir with a spoon until it is combined well. At this point it looks kind of soupy. Then add the sugar and mix and fold until all is incorporated and it is no longer sticky. I take it out of the bowl when it gets to the point where most of the sugar is incorporated and I knead it in my hands. This takes roughly about 5-7 minutes. Take a fondant roller or a regular rolling pin and roll out just as you would Wilton's fondant. You can get this fondant almost paper thin and it also repairs well. It's cheap, easy to work with, and tastes great too.
its still pretty sweet, but not too bad. its on the site from prettytoya( i cut and pasted recipe)
A very tasty alternative to buttercream icing or regular fondant.
16 oz white marshmallows
2 tb water
2 lb icing sugar (approx. 8 cups confectioners' or powdered sugar)
1. Melt marshmallows and water in a double boiler or microwave.
Heat until melted.
2. Place half of the sugar in a bowl. Make a well in the middle.
Pour melted marshmallow in and mix.
3. Add remaining sugar and continue kneading. (add more powedered sugar in tablespoons as you are kneading. Micture should not be sticky)
TIPS
---grease your hands and the bowl.
Also, let this stuff rest overnight.
It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with.
Discard all the crusty residues.
TO USE
if fondant is too hard, place about 30 sec. in microwave. Dust work table with cornstarch, and knead for a couple of minutes.
Then roll as thin as you want with rolling pin dusted in cornstarch. To avoid it from stickin to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thinnes.
To color: Separate small amounts of fondant & color with paste food colours to the desired tone. Knead until colour is smooth and completely uniform.
This fondant does not set fast at all. When you have formed your flowers, set them on a curved surface so they don't loose their shape (hang them upside down) It will not be as perfect as Gum Paste, but it will work. Also, start making flowers at least two days in advance to allow them to set.
Additions
add 2oz melted vanilla candy melts.
You know, I have yet to figure out what the addition of the candy melts does. 
Do you use it everytime(I didn't when I made mine)? Or is it for a different taste/color? Just wanted to know for future reference. Thanks!!
~Tanya
Thanks, Missyb! I was wondering what that was for. Maybe I will try it out on a practice cake this weekend.
~Tanya
Quote by @%username% on %date%
%body%