Hello! New here, well kinda, I have been lurking for a few weeks now but still have not found an answer to my question.

I am thinking about trying marshmallow fondant but I'm not entirely sold on the idea yet. The biggest thing holding me back is the fact that I am not a huge fan of marshmallows, how much does MMF taste like marshmallow??

TIA!

~Kimi

I am not a fan of marshmallows either...wouldn't stick one in my mouth at any price <shivers>

MMF has a chewy doughy consistency and it IS sweet..sugar, sugar and more sugar....that's what it's made of. I can only eat a small amount because of the sweetness...but it doesn't taste like marshmallows, not to me at least...chocolate MMF tastes like tootsie roll, to me anyway.

But I love working with it....I have found it easy to make and cover cakes with but in all fairness I have never tasted a commercial fondant so cannot really compare.

HTH

MMF is the only fondant we use, compared to Wilton fondant it is much better in taste. I can only compare it with Wilton for I have never tasted the other brands. I love that it is so inexpensive to make and very easy to use! Keep in mind that you might not like it but your customers might not mind the taste of MMF. I don't like any icing expect for ganache but the cakes I make are not for me.

Hope this helps some what.

Connie

I only use marshmallow fondant on the cakes we make. It is softer and melts to the cake better than traditional fondant. Although it is made from lots of Sugar, the taste of the Sugar is not overwhelming when eating it, neither is the taste of the marshmallows. Many of my customers were very pleased with the marshmallow fondant when it came to the taste and texture in comparison to traditional fondant that is more stiff and tastes awful. Traditional fondant in my opinion is better used for making detailed parts of the cake that you want to firm up. Marshmallow fondant does not get firm like traditional it stays soft and pliable.

I've tried a few commercial fondants, and I've also made my own. They all have a "general" flavor, sugar.

You should make the MMF (I've made it twice) so that you could at least try and make a decision if you like it or not.

Ingredients for marshmallow: unflavored gelatin, water, sugar, light corn syrup, salt, vanilla extract or other flavor, confectioner's sugar, cornstarch.

Ingredients for other fondants: unflavored gelatin, water, light corn syrup, glycerin, vanilla extract or other flavor, confectioner's sugar, vegetable shortening

See that?

You're only bypassing mixing some stuff together a little more, but the ingredients are the same. Yes, it's a little bit sweeter because of the sugar that's already in the marshmallow, but they share the same exact ingredients. I make my own marshmallows, that's how I know.

When I made MMF I used store bought marshmallows. One day I'll try with my homemade ones. The ones from the supermarket are not at all like the homemade ones. Then again, I like everything from scratch.

Children love MMF.

Here's a good tutorial.

http://sugarsweetcakesandtreats.blogspot.com/2010/09/recipe-marshmallow-fondant-mmf.html

AngelFood4 (CC) uses mainly MMF to cover her cakes.

Thanks everyone! I might try this on the cake I am wanting to do tonight....if I have sugar, now that I think of it I might have to run to the store. LOL I am willing to try anything at least once, well as long as it has good reviews by at least a few people.

Anyone have any tips??

Only use C & H brand powdered Sugar. Others just don't work right. You will need one bag. And a 16 oz. bag of mini marshmallows. If you need instruction let me know it is pretty simple.

You can buy it at any grocery store. It is a blue and white bag the brand name is C&H. Make sure the powdered Sugar says Cane Sugar on it. And then a 16 oz. Bag of Marshmallows and a can of Crisco. If you need directions on preparing it let me know, it is very simple.

i've used satin ice, wilton fondant, elite fondant, and marshmallow fondant in my few years of baking. while all of them have there benefits, i keep turning back to mmf after every 'experiment' with a different brand.

like others have said, it stays pliable, its nice and soft, and it has a less artificial taste than commercial brands. its my favorite fondant by far

No problem good luck with your fondant. Once I made it, and tried it I loved it and have not used traditional fondant since. YUCK! lol

Yea, as I was reading on here about regular fondant I basically decided I wouldn't even bother wasting my time or money with it since very few people have actually had anything good to say about it.

Once I discovered MMF I haven't made any other fondant since. It is so easy to make, easy to work with and tastes better than any other I've tried.

I use store brand marshmallows and powdered sugar and my MMF comes out just fine

But I might add it could depend on your climate..I live in a very dry climate..maybe in a humid climate the brands might matter more.

I make my own and I use Domino powdered sugar and Stay Puff marshmallows but I have used store brand of both and I think it's the same. I use Satin Ice when I have someone who is Jewish because Satin Ice is certified Kosher. I like the easiness of Satin Ice. I buy it when it is on sale. Mine is just marshmallows, powdered sugar and a couple tablespoons of water. Grease up you hands and table and knead away

We have used BJ's 2.2 lb bag of mini marshmallows since we started doing this and love it!

I use Rhonda's ultimate mmf almost always. She adds lemon extract and juice to cut the sweetness...everyone I serve it to looooves it!. On occasion, I use fondarific, especially if I need red or black. It tastes better than wilton and doesn't dry out like satin ice (in my experience). I also use the C & H brand sugar and Jet Puffed marshmallows, but have also used store brands and both have come out just fine.

I only use MMF. I tried all the store brands and different ways of making my own. I do a lot of cakes for kids so I know the recipe I use is just mini marshmallows powdered sugar and water. It's really simple and so much easier to work with and repair if there needs to be any.

I always use MMF. It's the most flexible I have worked with. If you want to alter the flavor a bit, add a flavoring while it's in the liquid stage before you add your sugar. Want to pretint a whole batch? Color your melted marshmallows and you don't have to knead it all in later. Want really rich, deep colors? Toss some candy melts in with it, again in the liquid stage, and then add your sugar. That way you get a nice base color without the bitter taste food colorings can give it.

You can work with it if it's too dry, too sticky, too pliable, too hard... there's very simple solutions for just about any problem you can come up with. The only thing you can really mess up when making it is burning your marshmallows. It's wonderful!

I love making MMF. It's kneading warm sugar dough!
I've heard you can use jello to flavor it, but I've never done it. Of course you'd have to make sure the color was right before you put it in. Wouldn't want to have to make green out of pink fondant!