I have been sampling all the different types of fondant. Satin Ice works well and tastes good. Chocopan tastes great but is too soft for my hot hands. Pettinice tastes similar to Satin Ice to me. I haven't worked with it yet but plan to soon. I guess I need to buy some Fondx and Fondarific soon to give those a try.....
I have tried Wilton (easiest to work with), Satin Ice (I had a very hard time with cracking, I know others have had issues as well, while many on here have no problems with it), MMF, and Michelle Foster's Fondant recipe. I prefer Michelle Foster's fondant and that is now all that I use (except for modeling figures, then I use Wilton mixed with Tylose unless I have extra Michelle Foster's made).
I have tried Wilton (easiest to work with), Satin Ice (I had a very hard time with cracking, I know others have had issues as well, while many on here have no problems with it), MMF, and Michelle Foster's Fondant recipe. I prefer Michelle Foster's fondant and that is now all that I use (except for modeling figures, then I use Wilton mixed with Tylose unless I have extra Michelle Foster's made).
I have tried Wilton (easiest to work with), Satin Ice (I had a very hard time with cracking, I know others have had issues as well, while many on here have no problems with it), MMF, and Michelle Foster's Fondant recipe. I prefer Michelle Foster's fondant and that is now all that I use (except for modeling figures, then I use Wilton mixed with Tylose unless I have extra Michelle Foster's made).
We use Fondarific and Satin Ice, depending upon the taste people are looking for. We use the colored, flavored fondants for decorations and centers for filled-chocolates.
Paul
I used Satin Ice for a little bit, then switched to Fondarific. I have found the Fondarific does not dry as fast. I also like that it seems to be a little bit greasy and so it doesnt get stuck, they say you dont have grease your mat. I also put Icing Images on them and they seem to grab the image easily and the merge with the image and the fondant allows for more flexability. I made a cake this week for my son and it was covered, draped heavily with Fondarific and I had many people walking around with a handful of the Fondarific commenting on how much they love it! Hope this helps!
I always make my own MMF. Easy to work with, relatively cheap, easy to make with store purchased ingredients (I don't have to order off a website or find a specialty store), and tastes better than any other fondant I've ever had. But I've also never tried using any of the other fondants that are mentioned by the others (except for Wilton, which I've only used for small decorations, not covering a cake) so I'm probably biased based on my own lack of experience. 
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