DOES ANYONE HAVE ANY RECIPES FOR FONDANTS IN DIFFERENT FLAVORS BESIDES MARSHMELLOW?
The reason that fondant and marshmallows are so closely related is that they basically have the same ingredients (except that fondant has a lot more powdered sugar), so it would be impossible to get totally away from the marshmallowy taste and feel. However, there are recipes that add dark or white chocolate and you can use any extract you want to give it flavor. Also, there are other things that are "fondant-like" that you can use to cover your cakes. Modeling chocolate and marzipan come to mind. I think there's a white chocolate variation of Michele Foster's fondant in the recipe section here. I'm not sure about the other two, but you could do an internet search for them.