I just printed out a recipe for MMF from a link on this site. I have not tried it yet and have never worked with MMF before. I was just going to mess around with it tonight and see how I liked it. The recipe stated that I use C&H powdered sugar for the best results. Is that sugar a must for it to turn out good? what would happen if I used another brand of powdered sugar? I didn't know that there was a "better" powdered sugar. Any tips on MMF would be greatly appreciated as well.
i agree. i use store brand 10x sugar and it works fine.
When I took my Wilton class the teacher talked about how the cheap or off brands are made from 100% "BEET" sugar... Not the same as cane sugar. For instance the Walmart brand is beet sugar not cane sugar. Therefore changing not only the consistency but the flavor a bit...I buy my C and H sugar for my MMF at Costco, Smart and Final or Sams Club in a bag that way you dont have to sift it, unlike a box 
I have had the best results when I use "Cane sugar". Don't put all the sugar into the recipe at first - knead it in as you need it. Too much and the fondant is going to be too stiff and dry. I love, Love, LOVE some of the MMF recipes on this site! Good for NFSC and cakes!!! Good luck and HAVE FUN!!!
Have you seen the posts about using the vinyl for the fondant? That works really well. You can also use the silpat mats for rolling it and cutting it out.
Lish
when making fondant I have learned not to use great value brand (walmart(I am a cheap shopper when you have a husband with an appatite like mine and when you cook all yur friends 'decide' to come and visit you buy what you can)) it makes it get this meatllic taste to it...I mad that mistake once..lucky it was a pratice run.
I like using Rhonda's Ultimate. I don't use the emulsion, and have used extra vanilla instead of the lemon extract sometimes. But, it tastes great and most people like it when I have used it with NFSC.
So easy and fun to work with!!!
Wear light colored clothing when you knead it - if you wear dark color fabric, some of the teeny, tiny fibers MIGHT get picked up in the fondant - and you don't want that!!! 
Ok - so where can I find the recipes for the MMF? I know the one I use, marshmallow creme and powdered sugar - but wanted to look at what some of the other recipes and see the difference.
Thanks!
Here are a few popular recipes for fondant from CC:
MMF: http://forum.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html
Rhonda's: http://forum.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html
Toba's: http://www.cakecentral.com/cake_recipe-2127-Toba-Garretts-fondant.html
I have MMF with generic Wal Mart brands and C & H and have not noticed a difference. I love to flavor mine with almond but recently I used Chefmaster Toffee flavoring for candy and it was incredible.
Also, a friend of mine just completed a 4-tier wedding cake covered in fondant and made it all in her Kitchenaid by greasing the bowl and dough hook first. She omitted 1 C of sugar until it was incorporated and then determined if it needed the additional sugar.
I love working with fondant and the previous post about using the Vinyl may have come from me. I purchase the clear Vinyl on the large rolls from WalMart in 1 yard lengths then cut in half. Tape with clear tape and make one long side shorter than the other and cover it with the clear tape so it's easier to open and close while working the fondant. This is so much cheaper and the best part of it is that you can make this fondant mat/work protector any size you want. I also roll out my fondant on the Vinyl as it doesn't slide on the table.
When I took my Wilton class the teacher talked about how the cheap or off brands are made from 100% "BEET" sugar... Not the same as cane sugar. For instance the Walmart brand is beet sugar not cane sugar.
Your instructor is only partly correct on that. The store brands MAY be made with beet sugar but not always. They use what they can get ahold of the cheapest at the time.
I have been using, Great Value, Walmart's Brand for the last year and it is fine. You want to check the ingredients on the bag. If it says 'cane' or 'pure cane' then you are getting pure cane powder sugar. If it just says 'sugar' then it could be from beet sugar.
I use to be an Imperial sugar girl, but then after the hurricane my store stopped carrying it and the only place I have found it is across town and it cost much much more. I tested both C&H and GV and found that GV worked just fine so I buy it and save myself a little money on it.
I do tell my students though to check the bag to make sure it does say it is pure cane or cane sugar, so they end up with the better product. And every so often when I buy it I will check again just to make sure.
Thanks for the info, I just checked my bags of sugar, one from Meijer and one from Kroger. All it says on the ingredients is sugar and corn starch. Does that mean it's not from pure cane sugar? I use it for my BC and never seem to have a problem. But that's probably like comparing apples to oranges right?
Rhonda's MMF...soooo good!
http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html
And the Chocolate version....
http://www.cakecentral.com/cake_recipe-3193-Rhondas-Ultimate-Chocolate-MMF.html
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