I love using this recipe because it is so quick and easy, only a few ingredients, and tastes very good. But it is always kind of crumbly-not stretchy like fondant should be. I have been making it and then just kneading in a little bit of gumpaste which helps with that. But is there something I can add to the fondant that will make it more stretchy and not crumble and crack rather than have to keep using gumpaste? TIA!!

Also, I am open to other fondant recipes as long as they are some-what simple.

I'm not sure what is in T's recipe but if you add 2 tbsp corn syrup or glucose the fondant will be more pliable. Don't forget, you don't always have to add all of the ps. The amount you add will depend on the temperature of the marshmallow mixture and humidity. If the marshmallows are too hot you will add more ps and the fondant will be dry after it rests. If it is too cool you will add less ps and the fondant will be sticky after it rests. I think it is better to be a bit sticky after resting. It is much easier to make it less sticky.

It is a fondant better used when it's fresh. it doesn't keep as well as some of the others. But I find microwaving it really helps.

I tend to microwave it for 10 seconds before using it. I find that really helps make it more workable, and stops the cracking.

Yeah I have no idea what T's fondant is.. but here's the thing... every kitchen will be different from Florida to Maine to California, so many variables affect the way the fondant will come out. Despite all these potential disasters, MMF is actually quite versatile... here's my advice... All MMF is is marshmallows and powdered sugar...with a few tablespoons of water to this out a bit. My advice is that adding a tablespoon of glucose into the marshmallows with the powdered sugar will make the fondant just a bit more "pliable"... also, just disregard the recipe, that's what i do anyway. Just start with however many marshmallows you want.. one, two or three bags... melt them down.. add about 2 tablespoons of water into the melted mallows... then sift all your powdered sugar and add it to the marshmallows a cup at a time. just keep adding sugar until the marshmallows become a "dough"....

no need to follow a strict recipe because your fondant may either be too sticky or too dry. both situations are fixable, but if you disregard the recipe you can just add the sugar until you reach the desired consistency...

   I find it really helps to weigh the powdered sugar instead of measuring it cup for cup at the beginning. And then once I am ready to use it I add more powdered sugar if it is a humid day. (I live in south western Ontario and we can go from one day being 20 C. To literally the next being 30 c. So there is NO telling what my day will bring. I find that in winter the 1 pound PS to 8 oz Marshmallows is my dream recipe, but in the summer I have to kneed it more powdered sugar depending on the humidity.