I've been using Peggy's MMF recipe for years, but it seems so volatile (maybe based on the particular marshmallows I use, which can vary based on what I can find and for how much). I like it generally, but I need something better. I've tried non-marshmallow fondant (I think I used Michele Foster's recipe), but I didn't like it and I don't remember why. . . it may have been that it was not stretchy or elastic enough.
I also ALWAYS have trouble when I try to make chocolate (for making black) fondant--it ALWAYS cracks when I try to bend or work with it and is never stretchy/elastic (I can only compare it to the difference between pizza dough and sugar cookie dough--you know, how it breaks when you bend it, versus stretch and stay attached, like pizza dough). I've always attributed that to the properties of the chocolate.
Can someone who has tried many different homemade fondant recipes out there please share with me what you've settled on using and why!!??? I'm tired of being anxious every time I make my fondant to wonder whether it's going to behave or not!
I also ALWAYS have trouble when I try to make chocolate (for making black) fondant--it ALWAYS cracks when I try to bend or work with it and is never stretchy/elastic (I can only compare it to the difference between pizza dough and sugar cookie dough--you know, how it breaks when you bend it, versus stretch and stay attached, like pizza dough). I've always attributed that to the properties of the chocolate.
Can someone who has tried many different homemade fondant recipes out there please share with me what you've settled on using and why!!??? I'm tired of being anxious every time I make my fondant to wonder whether it's going to behave or not!
