I just made my first batch tonight and will be putting it on a belly cake tomorrow...the recipe was the alternative mmf in the recipe by jeking...it was real easy to make...now if I can get it on the cake with no problem.
Here's the website I used to make my first batch of marshmallow fondant - I've had great results every time! I usually melt the water and marshmallows in the microwave, and then stir in the powdered sugar by hand (without an electric mixer) in a big mixing bowl. I stir in most of the sugar until I have a lump of dough in the bowl, and then I start kneading and usually knead in more sugar. It works for me. Hope this helps!
http://whatscookingamerica.net/PegW/Fondant.htm
I just wanted to add that I use store brand (Wegmans) marshmallows and powdered sugar, and haven't had any problems - the recipe specifies to use C&H powdered sugar but I didn't find that necessary. I have read posts from some cake centralers that have better luck with high quality brands - I guess we all have methods that work best for us! Good luck with your MMF!
Just to add on.. I found mmf to be too sweet the first few times I made it. Here is what I do and it turns out great:
Take any mmf recipe and add: 3 tsp lemon juice(I use bottled), pinch of salt, 1 tsp of both vanilla and lemon extracts. The flavor is simply awesome! I can't describe it but you gotta try it.
Rhonda
Dana0323, I really like the Marshmallow Fondant (MMF) recipe on this site, it is the one I always use. I do not like the alternative MMF recipe due to the fact that you have to add 1/3 of pure crisco fat to it, ugh! I find it is easier to make the MMF and add just a touch of Crisco if and when you need it. I also like to add a tsp of vanilla to the recipe.
Oh, Patton, I love the alternative recipe. I agree that so much pure Crico fat is nasty, but it makes a huge batch (enough to cover at least 2 9 inch cakes) so at least it's spread out a lot. The Crisco makes it so easy to work with and it doesn't stick at all. I even make flowers with it, or add it to gumpaste to slow down the drying a bit. It's so much easier to work with than regular "no Crisco" MMF, I don't make anything else now!
drwnedy... Hmm, I can see where you are coming from but for some reason I just never have had a problem with my MMF sticking or drying out. I always roll it out on SilPat. The only crisco I ever add is a bit on the SilPat when I roll it out and on my hands when I am first making it. I know everyones experience with MMF is differant, I just try to stay away from crisco whenever I can.
I got it on the cake with no problem...I love that recipe, but I will try others also. I'm the person who loves decorating cake, but I don't eat the icing so the crisco doesn't really bother me especially considering how much crisco and butter goes into buttercream.
http://www.cakecentral.com/article47-How-to-Make-and-Decorate-with-Marshmallow-Fondant-MMF.html
This stuff is soooo great!!!!!!
Quote by @%username% on %date%
%body%