Homemade vs Purchased Fondant

Personally I make my own fondant with marshmallows, it's way cheaper and it tastes nicer. But I don't make a lot of cakes. If I was using more than a couple of lbs at a time, and passing on the cost to a customer, I'd probably buy it just to save time if nothing else. 

I usually buy it, 'carma massa ticino tropic' is the only brand I will work with now. Unless I am in a pinch, then I will get satin ice, since it is sold locally and carmas is not.

It's not as sweet as typical fondant, and is a dream to work with.

 

Personally, I hate marshmallow fondant, but I have been getting a lot of requests for it lately, since people read online that it is supposed to taste good.

I find it over the top sweet, but I'm not a fan of really sweet things, so that is a totally personal preference.

It is super cheap and easy to make, and my experience with it has been that it's easy to use.

 

The best thing you can do is experiment, different strokes for different folks :)

I think it depends on your climate too. MMF doesn't like humidity whereas the carma massa ticino tropic is just fantastic to work with in high humidity. If the MMF worked better in my climate, I would be apt to use it more often but it's not as reliable. 

 

I have put in butter and/or vanilla flavoring into the MMF before and I thought it tasted great. The CMTT taste is just okay for me...better than Satin Ice or Wiltons but not as tasty (IMO) as the MMF I've made.

I've had some hits and misses with MMF along the way. One time it may roll out perfectly with just the right amount of elasticity. The next time it will crease, leather no matter what I do. Seems it works the best if marshmallows are cooled a bit before adding sifted confectioners sugar. I use corn starch for rolling it out.  I do not toss marshmallows with water before microwaving. If I am coloring the whole batch, I add color before adding sugar. If adding color after it is worked up, I make a paste with gel color and corn starch. I do have a lot of requests for it as well...

I have found Massa Americana the best tasting and easiest to work with.  I have made my own MMF and didn't like the way it turned out.

I'm in a warm and humid climate. I wasn't pleased with the workability when I made my own. I really like Fondarific. it tastes good and is beautiful to work with.

I hv used MMF(home made) n satin ice..i found both ok..if u r not in a hurry and reduce cost,mmf is good..but on the otherhand,satin ice works well..though i dnt knw to compare the cost betwwen same amounts of fondants of mmf n satin ice.. I guess theres no much of a difference too..

I Always buy mine, would not know where to start when making it!!

For me, the best option is to make my own.  I make  Michelle Foster's Fondant, it is the best!  Upfront, the ingredients are a bit costly (glycerine, corn syrup, gelatin e.t.c.) but in the long run it is far cheaper to make your own and you will always have it on hand.  It also takes a bit of practice to get it to the right consistency.  

 

I love the taste of marshmallow fondant, but it is a sticky mess to make, so I avoid it!  It takes a long time to clean it up.

 

I tried Fondx and thought it smelled and tasted like chemicals.

I've tried MMF three different times now, and it's not worth the headache in my opinion. It's a giant, sticky, mess, and does not roll out well.  I can't seem to get rid of sugar clumps either.  It does taste much better, but I'd rather pop open a box of pre-made, pre-colored fondant and be on my way to decorating!  I pass the cost back to the customer in my pricing.

 

I tell people up front that fondant does not taste good. It's then their decision if they want it for "the look".  I use Wilton because it's the only one craft stores sell by me, but I'm tempted to try some of these other brands that I keep seeing mentioned in threads!
 

When I make MMF I generously crisco up the jug I melt the marshmallows in, and the silicon spatula I use to stir them with. Then I grease up the counter, and make a big pile out of my powdered sugar and put the melted marshmallows in a well in the middle of the pile, folding the PS on to it until its no longer sticky and then I start touching it with my hands. I don't have any issues with it being sticky or messy when I make it that way, the only cleanup is throwing the jug and spatula in the dishwasher and wiping down the counter. 

I don't make mine anymore.. I used to..working full time now I don't have the time to make cakes and fondant from scratch.. so I use Satin Ice for cakes..Wilton for decorative pieces (dries hard) and I love Fondx..its really nice and they offer a lot of flavors.