Just wondering what homemade fondant others are using? I've been using a simple MMF with water, marshmallows and icing sugar. It works, but I'm interested to hear others opinions out there and maybe experiment with some other homemade fondant?
I've heard Rhonda's Ultimate is great and so is Michele Fosters. Why do you like the one you're using? Is it inexpensive to make? And is it simple to make?
TIA!

Sometimes I use MMF with shortening, glycerine and flavouring added.
It turns out a creamy white.
If I want a whiter fondant I use my own verson of a rolled fondant with gelatine, water, glucose, glycerine, shortening, sugar and flavouring

I really like Michelle Foster's. It is so easy to work with and tastes good. It is also so simple to make and I have never had any problems with it.

Michele Foster's is wonderful! I actually posted it originally with her permission, but she has updated it with variations since then - I haven't tried mmf, but I hate the taste of marshmallows so wasn't interested.

Add me as another huge fan of Michele Foster's Fondant! The stuff is amazing. I have no reason to even want to try anything else. In fact, I'm going to go make another batch as soon as I put my little one down for a nap.

I agree, Michele Foster's Fondant is the best. No reason for me to ever try anything else either. That stuff is awesome. It taste wonderful and it's a good high quailty fondant that is so easy to work with. I am not a fan of marshmallow fondant.

I see Michele Foster's is a 'Must try'! Are you all using the updated version?

I use this one:

http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

I use the original, I have found I don't like using the heavy cream, and the original called for 3 packets of gelatin which adds up to 2 TBSP not 3, but I have gone back and forth with that!

I use the updated version myself. But I'm sure either one is good.

Oh and you don't need to use cream. Michele posted a tip that milk is fine, and that's the only way I've ever made it.

I can't wait to try it. How does it compare to satin ice or fondx?

IMO it's very similar to Satin Ice, maybe a little less sticky if anything.

I like Michele Foster's with melted white chocolate in it. It tastes amazing. Easy to work with too.

The only fondant I have ever tasted is Wilton & IT"S AWFUL! (I know, I live a shealtered life) Does this fondant really taste good or does it taste good as far as fondant is concerned? Know what I mean?

As for what home-made fondant I use: none, unless there's no other way around it. It's just too time-consuming and life's too short! When I HAVE to make fondant, I use Michele Foster's original, which I like better than the updated version (to each his/her own, I guess), but generally I use FondX or Satin Ice.

I experimented with MFF (Michel Foster Fondant) and with a recipe I found in Czech website. And combined the two together. It calls "False marzipan". I like the taste, so my family and friends. But I noticed, that they ate the cake first, peeled fondant out and ate the fondant separately as last. This is the only fondant I use. The downside is the color, is naturally Ivory, not pure white.
If you are interested, PM me, I would share.