I tried making marshmallow fondant, and it tasted way to sweet to me, although it was easy to work with. Thanks for sharing your recipe. I'm so excited to try this!

really like this - and I have made a ton of cakes with the original MMF recipe - but the lemon is such a nice twist ... still need to roll it out - but for taste I give it a 10 - I'll be back with a verdict when I have covered my cake in a couple of hours (didn't realize it had to rest - shame on me for not reading through the whole recipe!)

LOVE this recipe. Use it all the time. I like it better than Satin Ice, Wilton, and some others. I find it very easy and inexpensive to make. The flavor can easily be adjusted and the consistency is great. Thanks Rhonda!

What is princess cake and cookie emulsion? When do you add it to recipe? Where do you suggest to buy this? Thanks, I will try this fondant.

I actually saw the princess cake and cookie emulsion at my Hobby Lobby, I think it is a new item since I've never seen it there before. I also would like to know when to add it to the recipe and do I omit other ingredients if I use the Princess cake and cookie emulsion? I love this MMF recipe and would love to try it using Princess too. Thanks, Lisa

Thank you, Rhonda. I used your recipe this last weekend, and it was delicious!

Thank you so much I have to try it, I do work with regular mmf and I add some corn syrup but now I will try this recipe

has anyone made this recipe using regular-sized marshmallows?

Rosie, I've used regular marshmallows instead of miniature in regular MMF, so I have to imagine that they work work all right for this as well. Just be sure to use fewer regular mm than it calls for mini.

Has anyone ever tried this with fresh orange juice and orange extract instead of the lemon flavors? I love to use fresh orange buttercream on white cakes, perhaps my favorite flavor combination; and would love to try this fondant recipe but am a little nervous about the lemon/orange combo.

I can not say Thank you enough! I am still new to decorating and I have not wanted to try MMF until now. I tried another recipe and it was awful. I keep reading everyone’s comments and I thought 10 stars is saying something. If you are scared to try MMF, you HAVE to try this. I truly enjoyed making it. It taste so good and it is not dry. I have found that Crisco is a key in helping knead. I didn't use the lemon ext. (didn't have any) just added a little more lemon juice. I also made this stove top and added the liquids as the MM melted. It is a messy process, but if you make enough to keep on hand it is worth it! Thank you Rhonda and everyone for your comments...I hope to post a pict. soon! Today was a good day in my kitchen! :)

I tried this recipe for the first time today, and it is very good! I love the look of fondant, but hate the taste of the stuff you buy so I have always made MMF. I always found the MMF incredibly sweet. This fondant is so much better, and very easy to work with!

I did try it today with orange extract added instead of the lemon (per my question above) and it was awesome! Two thumb's up!

love it love it love it !!!!! Sooo much easier to work with and tastes great !

I love this recipe! I am not a lover of fondant, but this recipe is the best I've tasted and worked with. Just wondering if anyone knows an approximate yield for this recipe?

A few questions: 1. How do you store the unused MMF, how long does it keep? 2.I am making leaves out of it, how far in advance can I make them? 3.Could you use marshmallow fluff? (Gelatin in marshmallows a no-no for some) Thanks!

This recipe is fantastic! My hubby hated fondant until he tried this - then I had to "shoo" him away so I'd have enough to finish my project. Thank you! (And I LOVE that Princess emulsion, too - I call it my not-so-secret ingredient in just about all my icings) Cheers!

This recipe is wonderful and very easy to make. Thank you for sharing!!!

what is princess emulsion and how do you add it to the recipe?

How long does this keep stored in plastic zip lock bags?

This is definitely the best MMF I have worked with. It was more pliable than normal MMF and tasted great! I added 1 tsp creme bouquet and 1/2 tsp vanilla and the stuff was soooo good! I will definitely use the recipe from now on. The only downside was that I couldn't get it to harden with tylose powder, so I will not be using it to make bows.

MMF should last 2 weeks in a refrigerator is what I've always heard. I always use MMF, but I can't ever get it to harden with tylose. I think I don't know the trick or something. I just made this and will roll it out and use it tomorrow. It tastes great. I think I may make it without the lemon extract next time though. We'll see if it isn't so strong tomorrow. Thanks so much!

I just came across this recipe and I am going to try making it tonight. I am not a huge fan of lemon so I was wondering if this had a strong lemon flavor. I was thinking of omitting the the lemon all together but I am not sure if the lemon juice helps make it less sweet or if it actually adds flavor?? I was planning on switching the lemon extract for more vanilla....just not sure if I should omit the lemon juice as well.

Unisteph It only has a very faint hint of lemon. But this recipe is great I just tried it but I used my Stand Mixer...probably won't do that next time b/c it was stuck in there!

How much of the princess cake emulsion do you use and do you use it instead of the vanilla and lemon extract??

Has anyone made this as a chocolate fondant? How? If not, any GOOD recommendations for one?

I also have the same question about the chocolate fondant, and also the amount of princess cake emulsion? Anyone have any ideas? Please share. Thanks so much,

RHonda... THANK YOU! I am new to the cake decorating world and I've been dying to try to make my own fondant. Being snowed in helped a lot and tried both this recipie and the chocolate MMF, both DELICIOUS! I had to make a few changes though bc I had run out of lemon extract and lemon, so I used orange juice instead; for the chocolate fondant I used unseweetened sharffen berger cocoa powder, it tastes like a tootsie roll. This recipie is a keeper for me too!

So I'm wondering...does the MMF not harden like regular fondant? Is the texture more like regular frosting then?

love it! my first fondant adventure was a sucess thanks to thi stuff! i too had to make a few small adjustments.. (i ran out of vanilla.. i know.. who does that?lol..) i also made this using pink marshmellows (rasberry) seeing as i wanted pink fondant anyway.. the taste was great! seriously.. and soooooo easy to work with! was really really frightened of fondant until now! thanks again so much! your a champ! haha.=)

I heard that you should not store it in fridge. I need to know if ine batch will cover a 16 inch square 1 or 2 layer?

When it says "allow to rest overnight" does that mean in the fridge? In general what is the best way to store it if I don't need to use it for a few days?

I cannot wait to try this fondant! I've tried others and they are way too sweet. How much cake will this batch cover?

For those asking (not sure if the question was ever answered as my eyes are too tired to see the tiny print)....:

Princess Cake and Cookie emulsion is a flavoring that provides "a light, nutty taste accented with undertones of citrus and rich vanilla....Flavor combination: Vanilla, Almond, and Lemon." (according to Global Sugar Art.com)

I am so excited about this recipe. I am making my son's first b-day cake and my grandmas 80th b-day cake and wanted to use fondant. I am going to do a practice run on the fondant tomorrow. Quick question, when allowing the fondant to rest, do you do so in the fridge? Thanks!

This is the first time I have used this recipe or made MMF and this recipe is great. I did make an adjustment of omitting the lemon extract, cut the lemon juice is half and used a teaspoon of Princess Cake and Cookie. It is so yummy. It's hard not to eat it as it rests. Thank you Rhonda for making my first attempt sucessful! I'm hoping this covers a double layer 12" round and a double layer 8' round. Hopefully, coloring, rolling and cutting it goes as well as making it!

JRiley-I have heard that you should not put the MMF in the fridge but can freeze it and thaw in the microwave, but that using it fresh is the best. I don't have an answer yet from personal experience!

Can anyone post the yield of this recipe? I'm interested to read who made what size cakes and whether or not the single recipe was sufficient or if you had to double/triple, etc.

I'd be interested to know the yield, as well. Love the recipe, btw!!

Just made this for the first time and it is fabulous! And do easy to work with! This is now my go-to fondant recipe. (Yay, no more spending $$$ on premade!)

Thank you Rhonda!!! I was tired of spending way to much money on satin ice, and the wilton fondant tasted fishy gross!!! This is THE BEST fondant recipe i have ever used and will continue to use it for all of my wedding cakes. Everyone who used to "hate" fondant is now loving this recipe!!! Thank you so much!!! Try this with my simply smooth buttercream recipe and you have a winner!!! (I also ommited the lemon extract) the flavor without it came out wonderful!!!

I have been using this recipe for awhile now. Especially, for covering children's cake and baby shower cakes. I have twicked the flavorings here and there and still comes out geat tasting. A recipe usually yields about 3 lbs. I use the Wilton guide on how much fondant I will need to cover each cake. I have never used the Lemon extract with mine and I only use half of the lemon juice. And I always use the Princess emulsion about a tsp. per recipe. I also just leave mine out well wrapped and in a good Ziploc bag. No Need for refrigaration, but I keep my house pretty cool. Hope this help someone..:)

Just made this for the first time.It is great,I used half the lemon juice and all vanilla extract no lemon. I put my mm in the microwave and then added my other ingredients. I greased my kitchen aid bowl and dough hook and put my icing sugar in there.I poured all my wet in and kept adding more sugar slowly until it formed a soft ball. Then hand kneaded for a minute,greased it and wrapped it up. So easy and less sticky hands. Does anybody have a specific buttercream that they find works well under this mmf?

I use a the "viva" crusting buttercream under this and it works well. Just lightly spritz it with water before laying the fondant on the crusted buttercream. Does anyone have an issue with it being a little more pliable than normal fondant? To cover a cake is fine, but it's so soft that I can't use it effectively for decorating. I just ordered some tylose and I'm going to try to add some to the recipe for the decorations. We'll see how it works.

Thanks for the reply careylynn.I found that it is so soft that I can't use it for anything but covering the cake. I tried cutting circles but they stretch out of shape lifting them to place them. I normally use a different fondant that isn't mmf and I use half fondant half gumpaste to make decorations.

Thank you very much for this recipe. After I made the first batch I made a second because it was so easy to make. I also used my Cuisinart Stand Mixer. I greased the bowl and paddle, and had no problems at all. The speed I set it to and kept for the entire process was 5. I am going to let it settle for tonight and use it tomorrow. It is great in taste! I can’t wait to see how it rolls out. I am on a mission trying new recipes and so far this is one of the best in flavor for MMF. I used almond extract instead.

i too am wondering about the princess cake and cookie emulsion. do you add it to the recipe or sub it in for lemon juice/lemon extract. thanks.

I followed this recipe exactly without the princess emulsion because I am going to use the extra on future projects (didn't want competing flavors). The lemon juice and extract does cut SOME of the sweetness, but keep in mind this is still made of marshmallows. Easy to work with just like regular MMF.

does any knows if we can use this mmf with gum paste to get it harder for decorations??

Thanks so much for this recipe! I've used it over and over and last night tried coloring it red for the first time. It turned out great (a whole bottle of Wilton 'no taste' red later) and I'm so excited to NOT spend $$ on Satin Ice for red any longer. For those asking, I have added gumpaste to this MMF when making cut out decorations for my cakes. I to think it stays a bit softer than satin ice though.

This is an absolutely wonderful MMF recipe! My friends love it! I had many doubters at first, but they love it! Thank you so much!

All those wondering, the princess cake and cookie emulsion is used in place of the 1/2 tsp lemon extract.

this recipe made a believer out of me! the past few times i've tried mmf it just looked gross, but this is a no fail recipe! My friend and i had no sifter while making his sisters wedding cake and had no way to sift out the sugar. i will definitely sift in the future but it still turned out AMAZING, and the bride was very happy. OMG THANK YOU RHONDA

This IS the fondant to use! Excellent flavor. Smooth texture. I had tried other recipes for MMF before and had pretty much given up ever wanting to use, but this recipe has made me change my tune! I love it!

This was the first fondant I made and so far loved it. My classmates had used a MMF and it was horrible to color and mess with this was so easy I hope it is just as easy to cover and decorate. I did however substitute the lemon extract for almond and it tasted great. I actually think people will eat this MMF I have used the premade Wilton fondant and UGH I would just peel it off and eat the icing and cake. Thank You Rhonda for making my first MMF experience great.

Great recipe.

I used this as my first attempt at making fondant! It was great to work with. Flavor was very much improved over what I have been using!

Hey Guys, its been awhile since I've checked in (busy w/ cakes LOL) but just wanted to say thanks for all the wonderful feedback. For those asking about the Princess cake annd Cookie dough extract- just use it instead of the 1/2 tsp of lemon.

Also, I also have a choc mmf recipe posted as well. It is called Rhonda's Ultimarte Chocolate MMF. It is awesome too!

Call me crazy, but I like fondant, even the Wilton! I have some major carb cravings at times, though, more than most people, so maybe that's why! :)

Anyway, I like vanilla and buttery flavors so my question is -- is the lemon juice necessary in this recipe for the acid to react with the ingredients -- in other words, could I substitute cream of tartar or something if I don't want it to taste lemony?

I'm going to tweak it anyway, but just curious...

I love this but got it off of www.designmeacake.com

I love this recipe! I use this recipe without lemon juice b/c I can't have lemon so I use the bakery emulsion buttery sweet dough and vanilla extract. I've also used the wilton butter extract before with vanilla and I always get complements on how good it taste. The creme bouquet flavor is also a good one to use. I also add 1/3 cup or 1/2 cup of the wilton white chocolate candy melts to the recipe. Thanks Rhonda for the great recipe!!!!!

Thank you for shring this recipe. It sounds like a winner. I've read all the comments and it sounds like the consensus is that it's a little soft for cutting out decorations. There were comments about mixing in gum paste which sounds good but even gum paste can be expensive. Would anyone happen to know if mixing in a little gum tagacanth might do the trick?

has anyone added gum tex to this to make it a bit better for decorating use? I'm going to give this recipe a try...I'm curious to see the taste over the MMF I usually make...

Oh--one more question...is it truly 15 oz. of mm's? The bags are either 10 or 16, normally and my other MMF recipe just uses the entire 16 oz of minis...

ok, me again! lol! i just re-read the recipe....so no crisco actually goes in the fondant? the 1/2 cup is just for greasing everything? sorry, just used to my recipe I've been using that calls for 1/2 cup in the mix...just want to make sure I'm not missing anything...

I use this recipe all the time, I can't thank you Rhonda enough for this fantastic recipe!

Leah1974, I use the little bag of Marshmallows. I don't even know how many ounces it is because it it weighted in grams, but I would think is 15 0z. You will adjust the consistency with the icing sugar. The Crisco doesn't go in the fondant it is just for greasing.

I made this recipe and it has a great flavor. I did not use the lemon extract bc I dont have any and used the creme bouquet instead. I have not used this yet but I cant wait to do it and see how it turns out. Thanks for this great recipe.

I did this today. It is awsome! So easy, and not messy at all compaired to what Ive had to do before. I did however, discover that if you use a mix of pink and white mini Marshmallows (its all I could find here!) you get a gorgeous, vibrant baby pink:)

FANTASTIC!! I've never made a fondant cake, this was my first it was super fast and easy! I used food colouring ( the old school watery ones)after I melted the marshmallows, the colour turned out very uniform. I didn't have lemon extract so I added more vanilla. Thanks for the great recipe!!

Two questions - I've also posted this on the chocolate MMF recipe (because that's really the one I need to cut in half), so I hope no one minds, but I hope to find out before Wednesday (6/23)...

1. Can you cut this recipe in half to make half as much or should I just make the entire amount and throw the rest away? 2. My microwave died a few weeks ago. If I have to melt the marshmallows in a saucepan (or do the double-boiler method), will it change the consistency or not work as well?

Yummy! Just made a few batches. Need to cover a 14, 12 and 6 for Sunday. Hope it rolls out well! Wanted to share what I think is a great little discovery. After the 1st batch, I didn't feel like washing the bowl out, so I used a large flat corning ware dish. WAY BETTER! Easier to get the whole thing going, AND was able to use a heavy metal (fry pan, not frosting) spatula and get every little bit out of the pan. I was strugglinh to get as much out of the round pan, but with the large flat one, it was SO easy!

Wonderful recipe -- easy to make, tasty to eat, a breeze to work with. Nice and pliable for covering cakes; I've never had it tear! I leave out the lemon extract (but keep the lemon juice) and it doesn't taste lemony at all, just cuts the sweetness.

Jamsie - I don't see why you couldn't cut the recipe in half, although it will keep very well if you roll the unused portion into a ball, coat it in Crisco, wrap tightly in plastic wrap, and seal in a ziplock bag. I've kept mine for over a month that way. Also, melting the marshmallows on the stovetop should be fine; it's really just to get them liquefied so you can work in the other ingredients.

I love this recipe, I have shared this recipe with people who confess as not liking fondant, they love this. Easy to color and work with. Thanks for sharing. Now I have to try your Chocolate MMF!

did this again today using 3T of heavy cream for the liquid instead of water...carried over from MF's updated fondant. Even better!

Just made a batch of this fondant, can anyone tell me what the texture of the fondant should be...i.e should it hold it's shape totally or will it become stiffer as it "rests" ? Mine seems very soft. Should I add more 10X? Not sure because it is the first time I have made homemade fondant but it's a beautiful fondant the tastes sooooo good. Thanks for any information....

wow...your recipe is exactly like the one from designmeacake.com..instructions and all are word for word.

Pammm, If that is the case, they have obviously copied my recipe because this is a recipe I created in my kitchen.

shirleart,

It will hold it's shape as it rests. Its best to let it rest overnight, or, at least 10-12 hours.

Hi Rhonda, im trying this recipe this weekend and using the princess emulsion. Also wanted to say that this recipe is on designmeacake website.. word for word.. it must be good for a big time baker like Edna de la Cruz to use on her cakes.. how cool is that!

Wonderful Recipe!...just wanted to add...designmeacake.com (Edna) takes no credit for this recipe.. in fact, she does state on her page that this recipe, along with others on there are recipes that she has personally tested and tried and liked very much. YAY Rhonda! Love your recipe!

I used this fondant this past weekend for my boyfriend's birthday cake and he love it. He prefers this one over the wilton ready fondant.

Whoo hoo! Love it! It was really easy to work with and didn't take a ton of time to get it pliable after letting it rest. I love the fact that it can stretch and can be moved around easily on the cake to keep from getting folds, elephant skin and made for a good fit. Thank you! :)

Rhonda, I used your recipe and made my first fondant cake.I was sooo excited it turned out great .I will keep using it. When our daughter got married we paid 400.00 for her cake and no one ate the fondant. LOL...But everyone ate the fondant on my cake!!!!!!!!!!! I made red and black I have alot leftover how long can I keep this? Would a month or so be ok? Thanks again!!!!!

Does anyone know if you can airbrush in this MMF? Thanks in advance.

What is the difference between lemon extract and lemon juice?

This was my first time making MMF or even using fondant NOT from the store. It turned out excellent and tasted great! However, I didn't use the lemon juice or extract. I used clear vanilla flavoring. I'm new to cake decorating, but this MMF was easy to handle. Rhonda, thanks for posting the recipe!

I just covered a 6" cake with this recipe and it's my BEST work yet! Thanks so much for this recipe. It will be my staple from here on out!

I was wondering, if I don't have lemon extract, can I use lemon oil?

Lemon oild should work fine. Almond extract will work too.

I have tried 4 different MMF recipes and none of them worked well for me. This is the Absolute GREATEST recipe EVER!!! I will use this forever!! My cakes look so much smoother and flawless, since using this new fondant recipe.

I'm new to baking. I'm afraid of fondant! I've used it before but only the Wilton (which is like sugary dog food) and just for decoration, never to cover the entire cake. I met this lady in a baking supply store and she highly recommended this recipe. So, here I am trying to soak it all in. I'm going to try this recipe soon and report back hopefully with a new love for Fondant. Rhonda, YOUR recipe is indeed on designmeacake.com where the site owner states, "These are recipes I've tested and collected. I hope you enjoy them too." Keep up the great work and thanks for being selfless with your craft!!!

Trying this today and pretty excited to save tons of $$$ buying yucky premade fondant. Thanks Ronda ;)

would love to know if anyone has used the mm fluff(cream) instead of marshmallows?

I'm so excited to try this recipe!

Can you taste the lemon? I have a valentine cake to make this weekend and was thinking about trying this, I usually just make the regular MMF. I'm excited to try it.

Thanks for this recipe!!! The first time I've ever worked with fondant. It was easy to make & worked wonderful!!! Maybe everyone already knows this, but it was still very stiff when I was ready to roll it out so I microwaved it for a few seconds till it was workable....

Does anyone know how many cakes this covers?

I've made this & love the flavor! I have a few questions: It is rolled out with cornstarch, right? When I made it, it had tiny cracks in it, did I add too much powdered sugar? Should I knead in a little shortening or microwave it for a few seconds? Last question: can I make a large bow with this fondant, one that will rise above the cake? Thanks!

Oh! 1 more, can I use SMB or cream cheese icing under this?

Thisis my favoite MMF I love it! it makes my fondant sooooooooo white and easy towork with it tha you, thank you

I am clearly doing something wrong as my mmf always comes out dull...How do you get the shiney finish that I see in so many cakes? Almost glossy

Hi! Can the corn syrup be substituted with glucose? Thanks!

Substituted corn syrup to glucose and it works perfect! Thanks for the recipe! :)

Maya, as far I'm aware that glossy finish is accomplished by steaming the fondant. I'm not a fan of the look myself, but it seems that is how I"ve seen them do it on Cake Boss. ;)

THANK YOU! I'm new to fondant and have covered 4 cakes thus far with Wilton's fondant. Every single one of them puckered, cracked, or tore. Not to mention that everyone peeled it off instead of eating it. Tonight I made a perfect cake!! Love it and I love that it's so much cheaper and tastier than the store bought kind. I will definitely be using this from now on!

Is there a way of making this fondant that it won't be so sweet without ruining it with less powdered sugar?

I made this in my KA w/ dough hook last night. It was great. Tip for those using a stand mixer...grease everthing that is going to touch the marshmellows. It was quick and simple. Turned out with a great texture. I followed to recipe to the letter and used the whole 2lbs of sugar. I am going to roll it out tomorrow.

WOW! Thank you for this amazing recipe. It tastes good, I used Loranns butter vanilla flavoring, and rolls like a dream, Easy peasy and smooth as satin.

Does anyone know if you can use this with the cricut cake machine?

Does this work well with the cricut?

Made this fondant last night and covered a 6 inch round (my favorite size cake!) and it was WONDERFUL! Rolled out really well, covered beautifully, no tears, no wrinkling. Looking forward to using it again! Thank You!!

I use this recipe a lot, but it doesn't always turn out. I imagine it has something to do with the weather, but would love to get consistent results. Any suggestions? Great flavor though. I use lemon emulsion and my husband decided it tastes like fruit loops. Most people that are willing to try this fondant will eat at least most of it.

I plan to cover and quilt a cake with this. Will the quilting pattern hold up or will I need to add something to stabilize this? I will be making a 3 tier wedding cake with this, will this MM hold up well over carrot cake and a nice crusting cream cheese? If anyone can help I'd great appreciate it!

Does this refridgerate well once on the cake? Did we ever figure out how to stiffen it a bit for decoration purposes? Can it be combined with gumpaste? Just made my first batch of this, feels very smooth. Thanks!

approx, how much does this make in pounds. I need to make a wedding cake and I'm just curious as to how many batches I will need to make. See if it is worth my time to make my own vs buying it premade

i love this recipe :)

Love this fondant! Tastes great and is easy to work with! @jessique - it usually makes about 2 1/2 lbs. (or maybe slightly more). I've also made this recipe three times with great success on my KA standing mixer. I do everything the same, except when it comes time to mix in the powdered sugar, I grease my mixer bowl and dough hook with shortening, pour the sugar in, and make a well. Pour in the melted marshmallows into the well, add the rest of the ingredients, turn the mixer on to the lowest setting, and let the machine do the rest of the work! I don't even have marshmallow stuck to my mixer when I'm done! So easy, and my hands, countertop and floor don't get covered with a sticky, gooey mess.

HELP!!! Ive never done this type of cake before and im VERY scared!!! (maybe 'cause its for my boss' daughters 1st b-day party??!! yikes!) Im going to be using this recipe to make 3 round cakes. (3 tiers) Not sure which sizes yet but so i have a general idea...here are my questions:

1.) What is the yield to this recipe? OR how many "regular" size round cakes can i cover with this recipe??

2.) Besides the obvious white, how do I create other COLORS that I will need? How do I control the shades of the colors?

3.) Do I coat the cakes in butter cream first, then chill, and lastly roll and apply the MMF?

Thank you in advance to whomever is out thereeeeee!!!! :/

For those who have asked, I have seen MMF made with marshmallow creme.

Kimm

i am new to baking will try making fondant for the frst time, planning to make it for my husbands bday day aftr...jus a couple of qtns;firstly once i cover the cake with fondant do i need to refrigerate the cake, as where i stay its very hot n humid...n second qtn; can i use fresh cream icing beneath the fondant....would really appericiate if i know asap....

I am also wondering about doing the quilting pattern on the cake using this fondant. Will it hold the pattern?

I have used this recipe for quilting and it has held the pattern fine. I do place the completed cake in the refrigerator, however and that seems to help "stiffen" everything up. I have also mixed it with modeling chocolate for decorations that have worked fine.

Help! I've made this on 3 occasions and keep having the same issues--maybe they're normal, so I could use some feedback! I've made in twice as written and once in my KitchenAid with the dough hook. First, it says marshmellows will be 'soupy'--I've been heating till their all melted. Correct? When adding the powdered sugar, after maybe the 2nd cup, it becomes very hard to get the sugar to mix in. My arm is aching! And a large amt. of sugar gets stuck to the Crisco in the bowl. It becomes VERY stiff, and I can never add all the sugar. Also, it's a bit clumpy/grainy when I'm done. Seems better after sitting overnight. Anyone else experience this? Is this how it's supposed to go?

Bloody amazing recipie - thought it would come out lumpy as descibed by above peoples. Nope, it was beautiful and not grainy at all. I did have to kneed it, but i didnt mind this as i was so happy with the texture. I am going to use this to cover a mini cake for my fiance.

Being from AUSTRALIA, we dont have corn syrup here, so i substituted in liquid glucose = perfect!

perfect!!!! i could only find 10 0z bags of mini marshmallows i kept everything else the same and it turned out wonderful! thank you so much for sharing.....i can't wait to try the chocolate

i just finished making this fondant....i thnk i've just made the most beautiful fondant ever! It's resting right now but I have high expectations!!!! thank you so much for sharing the receipe.

I just made this MMF for the first time ever, and I have to say for the moment I am really impressed with the taste. Since I was putting this on a chocolate cake with peanut butter filling I didn't want the citrus flavor. So I substituted Lorane oil, cheesecake and bavarian cream, about a 1/2 teaspoon each, and added the vanilla as instructed. I didn't have clear on hand, and now I have a slightly ivory tint but it's fine for what I'm doing. My DH agrees that it tastes much better then store bought Wilton. Now I have to see how it goes on the cake.

To lilyofthewest: I bet you are OVER melting your marshmallows so they hardened. I wouldn't say microwave until it looks soupy, just microwave enough that when you stir it it looses its marshmallow shape and is smooth. I haven't tried this recipe yet but have made the basic MMF recipe a million times and that has happened before. I am trying this fondant this weekend! I will let you know what I think Rhonda!

what do i do if the fondant is to crumbly or cracky? help!

Has anyone used this recipe with "The Mat"? I just bought the mat last month and absolutely love it!!! However, I've only used it with 2 different brands of fondant. Satin Ice works perfect with it, Fondarific becomes a sticky mess when used with the mat. I would really like to start making my own fondant and save myself some money, but only if I can use it with the mat.