Try this to make it easier grease your mixing bowl, and and your dough hook, melt your Marshmallows, put 2/3 sugar in the mixing bowl, pour in your marshmallow, add a little. More sugar on top, insert your hook and mix until a soft. Ball. Take off mixer and knead till blended. Grease the ball and put away.

This will keep your hands from burning. . Then g .

Can't wait to try this, my son LOVES marshmallows and thinks it's cool to add color to the frosting. Thanks for the recipe and the tip with the kneading hook!

This fondant is out of this world. The taste is great and it is easy to work with. I love it.

A great way to make this better is add a little "Princess Cake and Cookie" flavor and lemon juice. You must cover your hands completely with Crisco to really be able to knead it smooth.

Hey, KDSteach -- how much Princess flavor and lemon juice should be added? Does it just depend on taste? Thanks for the tip. I have some Princess flavor at home and have never used it.

Sorry but I am new, what is princess flavor and where do you buy it? I am in South Florida. Thank you!

Thanks for the recipe! I'm going to make it today! Does anyone know how much it make? Going to make a 3D football helmet cake for the first time for my husband and fathers b-day! Want to know if it will cover it? Using 2 9in. Rounds and a soccer ball pan! Thank you!

I made it but it is tearing as I need it what do I do?

when mine was tearing to begin with I added more powdered sugar, and rolled out on top of Crisco on cabinet. The recipe for the fondant will make twice as much as you buy in the packages in the store.

Hi have been looking for a MM fondant recipe. Thanks. I will definately try it for my Easter cakes.

I use this same recipe, for myself I found that if you put it in the fridge over night and set it out about an hour before using it, It works a lot better (I put a little corn starch on the counter before I roll it out).

Can anyone tell me what "Princess Cake and Cookie Flavor" is? Thank you.

This is the only fondant I have ever made and used. People either love it, or hate it for eating (it's usually the texture they don't like). I make it by hand... all my kitchen aide ever does is wind it up on itself no matter how much grease. I can make a full batch by hand in 10 minutes now. Tips: If it's all one color fondant, mix your color in the melted marshmallows before adding sugar. Let the marshmallows cool a bit before adding it to sugar, or sometimes the heat will make little sugar lumps. Grease the bowl you heat the MM in, to clean fill with water and let it set about 5 minutes.

Also, I don't use any water or grease in my fondant. Over greasing it will make it nasty, and the water just causes a mess (sticky). It'll come out just fine with MM and sugar.

HTH anyone, I encourage you to try it!

If it's tearing, you add just a bit of Crisco shortening.... make a ball out of the fondant, lightly coat the outside of the ball... just enough to make a shiny sheen. Work it ALL in before adding more. Too much Crisco makes it a greasy nasty mess. I recommend not using Crisco unless you absolutely need too.

Princess Cake Flavor has a light, nutty taste, accented with overtones of citrus and rich vanilla. You can look it up on the internet and buy it as a flavoring to add.

I like to add butter flavoring to make it an almost buttercream-flavored fondant

i have a cannon pixma m480 printer do they have edible ink and paper that can be used with my printer and where can i purchase edible images with the designer logos like whats o purses like coach -loui v chanel booney and bourke any stencils anything

Princess Cake and Cookie flavor is also known as "Princess Emulsion." It would be available at a bakery supply store or online.

CAN YOU MAKE FONDANT SHAPED RIBBONS AND FLOWERS FOR DECORATION ON THE CAKE? ANYONE TRIED THAT YET?

REDKANDY, all I ever use is marshmallow fondant. You can look at my pics, the majority of my decorations are just fondant, I hate gumpaste! I don't use very much crisco, only a small amount on my hands. I never manage to get all of the powdered sugar worked in, it depends on the humidity of the day, but usually have at least a cup or 2 left. I do a pull test, you want it to break away while still just a little stretchy. I also wrap mine tightly in plastic wrap and let sit on the counter overnight, I never refrigerate as it makes it quite hard. THe key when ready to use is to KNEAD until soft and stretchy, you will find that MMF cracks and breaks apart quite easy at first, just keep kneading and it will get very nice and smooth.

Never really made fondant before. The recipe says good for two weeks in an air tight container. Anyway to keep it in the refrigerator or freezer maybe to make it last longer. Thanks for any answers I get.

I have used this MMF for my last few cakes and just love it. I use my KA mixer to get it started and than knead in the rest of PS, I have flavored it with orange, lemon, and vanilla extrat and love the way it tastes... almost like a marshmellow peep :) soooo good.

Thank you for sharing, I can't wait to try!

wow sounds great. I will definately try it out.

just to clear things our the 1/4 cup of shortening is just to grease where u will knead the marshamallow and sugars.. Right?

Yes the Crisco is just used to grease your work area? I usually put a thin coat of crisco on it before wrapping in plastic. This is the only fondant I have used although I am a beginner still trying to figure out why mine always turns out to dry and sticks even though I use the crisco.

Hi, what is Crisco?

burrholes: Crisco is a brand of vegetable shortening

I used this recipe and I must say I LOVED IT. It was simple to make, tasted great much better than store bought and made twice as much at about the fourth of the price. I made a 60th wedding anniversary cake for my Great Aunt and Uncle, who never had a wedding cake at all, and they LOVED it. His first comment was " Oh my this tastes like marshmallows. Can I have more?" It held up very well and I found no problems with it tearing, actually found it easer to roll thiner than regular fondant. I will make this from now own but I will try to add flavoring and less water next time just to take down the marshmallow taste just a bit. Thank you so much for posting.

I love this recipe...I add 2 tsp of flavor..orange or lemon...OMG so good!

After reading all of the positive feed back I'm not sure I will make anything else!!!

has anyone tried making the fondant with the pink strawberry flavored marshmallows? I am in Canada, and we don't have them here, I am making a princess cake in May and would make a trip across the border to get some. Do they still taste as good?

Hi!! A friend of mine suggested this recipe and she told me it’s easier to work with than gum paste. I have been using gum paste in making edible flowers as cake decorations. I want to try it now after reading all the positive reviews. =) I want to ask how long does the finish product lasts? Because I want to make the edible flowers like a month in advance… Thanks! =)

I made it for my daughter's wedding cake. I made it coconut flavored. She had a key lime flavored cake, pineapple cream cheese filling and coconut flavored fondant. It was delicious and was very very easy to roll out after kneading until soft and fluffy. It cost ¼ of what store bought does. I was able to cover a 4 tier, triple layer cake for about $15. I love it.

I use this recipe all the time and I love it. Instead of using the microwave to melt my marshmallows though, I use a double boiler on the stove. It takes a little longer, but the marshmallow doesn't get as hot so you can work with it immediately and it also doesn't overcook the mixture. I actually do keep it in the fridge until I'm ready to use it and just warm it up in the microwave 10 seconds at a time. It's a great recipe!

what is the best way to color MMF?

if your colouring the fondant a solid colour mix your food gel colour in once your masrmallows are melted. If your making mulitply colours, break your fondant into appropriate size balls and colour using food gels. I like to roll my fondant out and flatten a bit and use a tooth picks to apply the colour. Work the colour in until incorporated. HTH

Do you have to have a fondant roller and a mat to use fondant or can you simply use any greased surface and a rolling pin? Very new to making cakes and haven't used fondant at all yet.

Anyone try this mat? http://shop.sweetwise.com/mat-featured-product/the-mat.html?q=buy-the-mat.html

I made MMF for the first time and it came out great! Benjiesluv - You can use any greased surface. I greased my counter top, prior to kneading and it turned out great!. Good luck!

OMG..I can't wait to try it, I have only used store brands, the ones that taste ok tend to tear and the other just taste aweful. I can't wait to try this, I am making a shopaholic cake in a couple of weeks and am going to use this to cover one cake and create some items on to put on top.

I've used the pink strawberry flavored marshmallows before to make pink fondant & they worked just fine. Added a bit of strawberry flavoring instead of water for an extra flavor kick....everyone loved it.

Sorry if this is a stupid question but 2lbs of powdered sugar yields how many cups?

Based on my research, it should be around 4 cups. Does that sound about right?

I have always run away from fondant because of the taste, but I am going to try this and see how it works. Thanks for all the tips and positive reviews. I will let you all know how it turns out. BTW, I have been decorating cakes since I was about 9 (my mom taught me) and I just found this website and I love it!

when do you add your flavorings? Can you add them after the fondant is all made or should it be added into the marshmallows? Also, how much? Can I use vanilla extract instead of water to mix in w/ marshmallows? I've made a batch and it's super easy to make, but I don't care for the flavor and am hoping I can add a small amt. of flavoring to my already made batch. Any info would be helpful.

OMG! that was sooooo easy to make and it taste good. Nobody is gonna be peeling off this fondant! Thank you so much for posting this recipe!

Have ya''l tried chocolate mashmallow fondant? I wonder if I use a unsweeten chocolate how it would taste and would it change the texture? Hasanybody tried it?

This was so easy and tastes great. The only difficult part to me was getting the marshmellows out of the bowl after being microwaved (I even coated the bowl with shortening). I was wondering if you could use the marshmellow creme rather than melting the bagged marshmellows? Has anyone tried this? Is the MM creme and the marshmellows the same?

This sounds sooo easy to make. I think I will try it next time i make a cake. :) Thanks .

Has anyone used MARSHMALLOW FLUFF? How would I melt the marshmallows WITHOUT a MICROWAVE?

To melt the marshmallows without a microwave, you would just put it on the stove on low. You have to stir constantly, but it will work. As far as marshmallow fluff, I doubt it will work.

Hi. First time here. This is the fondant I prepare for my cakes. I make it by hand because I have broken 2 mixers...But, at the beggining could be a mess but then, when you work it is awesome. I use water but you can add flavor like almond, butter or even vanilla. I melt the marshmellows in microwave 30 seconds three times (90 seconds) but interrupted to see how are they doing. I put shortening in my hands and start working. When the fondant is almost together, showing lumps, I cut a piece and work it well until lumps are all gone. Then put all together. I save it in my kitchen cabinet away from light and temperature. Never put it in fridge. I prepare it 2 days before decorating the cake. If is too much hard to handle can put it in the microwave some seconds but not too much because then the fondant will crack and won't work at all. Good luck.

If the fondant is white or warm colors I use cornstarch over the table I'm working the fondant. Residues can be removed with a cosmetic brush. If you are using dark colors is recomended to use shortening so colors won't fade. I don't use a fondant roller. Mines is from Walmart, a wood one. It will leave traces on your fondant but I used sandpaper, a soft one, and polished the roller so is soft and don't leave traces. It is more cost efective that buying a fondant roller because it will cost over $35.00.

Awesome! So easy to make and such a yummy taste compared to the store bought stuff. One kicker though- definitely can't Be used for anything needing real structure or tool definition. Yummy for covering and flat designs, though. :-)

hi, i'm very new to this fondant making and i'm definitely going to try this recipe. But I hope you could help me getting started by sharing with me links about marshmallow fondant making, molding and decorating for beginners. everytime i see those wonderful designs, esp. the cartoon figures which my son loves, i wonder how you guys are able to do it ...and IF i'll be able to do it too. thanks a lot!

WHAT HAPPENS WHEN YOU CUT THE CAKE?? IT SHOULD BE EASY TO CUT ? WILL THE KNIFE SLIDE SOFTLY? MINE WAS A LITTLE TOO HARD TO CUT NOT BECAUSE OF THE THICKNESS BUT BECVAUSE IT WAS TOO GOOEY, WHY?.

Thanks so much for this recipe! I made 3 batches for cakes this past weekend and it was just perfect. I varied the flavors a bit with different extracts and it was tasty and very easy to work with. This is definitely the go-to MMF recipe for me!

How much does this recipe yield?

I really like this recipe, but there are times that it just does not come out right. It might be I live in the south and it is just down right hot and humid. It has been coming out really sticky and breaking real easy. I have found that if you have "the mat" from Sweet Wise, Inc, it is so much easier to work with and correct any problems you might have. If you don't have one, buy it!!!!

I love this recipe! I have used it several times and love it every time. I've read many sites and they say to use a dense cake when covering with fondant for best results. What does that mean?? Should I be modifying a standard yellow or chocolare cake recipe somehow to make sure it doesn't collapse under the weight of the fondant? I have always used poundcake to be sure it wouldn't fall but would like to venture out. Has anyone else ever heard this? What kind of cakes are all of you using? Thanks for the help!

The first time I tasted fondant I couldnt imagine putting something so nasty on cakes. I found this recipe.. it tastes like a big soft marshmallow and I had so much fun making it that I went to the store, that night, to got the ingredients to make more. Its so easy and comes out perfect for me everytime. I can't imagine using anything else. I always get wonderful compliments on the taste and texture. I do add a little pure vanilla extract, or sometimes to if the request is to have less sweet) I will add Pure almond extract ( I add that to my buttercream also)

Thank you for sharing this recipe. I used to for sugar cookies for my dad's birthday and it was great. Going to use it for my daughter's birthday cake this weekend. This tastes so much better than regular fondant and it's so easy to make. I will never use regular fondant again.

Since I'm from South Africa,Shortening is unavailible,can I use Butter instead?and the conversion from two pounds to kilograms is 0.90718474 kg,how accurate does that have to be? thanks :)

Does anyone know how much fondant this will yield in pounds?

Darthbum: what can I do to avoid the sugar lumbs?

What can I do to avoid the sugar lumps? No lumbs (sorry) Also, How soon can i use the marshmallow fondant?

am_dover - I used the strawberry marshmallows for this recipe and it turned out just fine <3 My daughter loved it! I ended up having to make more, because she ate so much BEFORE I got it on the cake! :)

sweetcheeksbaker - I use this fondant on standard cake mix cakes AND scratch recipes with NO problems. If you are going to stack layers, use dowels for support of the upper layers. But as far as the cake recipe, I have never had one collapse under the weight of fondant :)

This may have already been answered not sure though :-) When rolling the fondant out to put on the cake how do you keep it from really sticking to the mat? I powder and grease my surface and it still sticks. Am I not putting enough in the fondant when kneading?

hi, jus made this fondant infact my first attempt at making or using fondant....loved it, it tasted delicious not like the other fondants i have tasted outside....one more thing instead added little lime juice too, it cut the sweetness....its yummy

This is the first fondant recipe that's worked for me. Not sure why as it's very similar to the others. So happy to find this; it's like working for over $30 an hour, since I can make a batch in 20 minutes and the same amount of store bought icky-tasting fondant would cost me about $10 on sale with a coupon.

Do i have to use it Right away on cake ? Or can i use it For the next day to put on cake ? For this recipe How much dose it make For One cake only ?

Is this worth making? i mean financially and time wise is it beneficial to make it or just buy it?

I use a very similar recipe. The only difference is that mine calls for 1 tsp. of popcorn salt and 1 tbsp. of glycerin. It tastes wonderful and is so easy to work with. I also add a little butter flavoring, about 1 1/2 tsp. My children love it so much that they want to eat the figures I make with it. You just have to make sure you use popcorn salt or it will be grainy.