Dang. I JUST saw a link to a thread that someone posted using a "better" mmf recipe.

Hers included tylose and glycerin and I didn't print it out. Now I can't find it at all. Does anyone have this link or recipe... fast ???

Thanks,

TBG

Ahttp://www.craftsy.com/recipe/marshmallow-fondant?SSAID=736042

I think it's called Rhonda's mmf..hth!

thanks soldiernurse but I have this one. I'll just have to hope someone out there has the tylose/glycerin one.

Be blessed.

you're welcome! there is a good one by Edna DeLaCruz..google her site and you'll find it..it was on this site too on one of the other forums..she is also a contributor on this site..

here's what I'm thinking:

Ingredients:

• 15 oz. mini marshmallows
  • 2 Tblsp water
    • 1/2 tsp salt
      • 2 tsp lemon juice (fresh or bottled)
        • 2 tsp light corn syrup (helps w/ pliability)
          • 2 tsp Glycerine (Wilton Company has it available)
            • 1 tsp vanilla
              • 1/2 to 1 1/2 Extract of preference. Add to taste. Lemon, Banana, Coconut and Almonds are a few examples.
                • 2 lbs (approx 7 C) confectioner's sugar, sifted
                  • 1/2 C Crisco or vegetable shortening

                  
                   

                   

                   

                  Directions:    

                   

                   

                  Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
                  
                  Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner's sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, re-grease hands, and knead well. If mixture seems soft, add one additional cup of powdered sugar.
                  
                  Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.
                  If dough looses elasticity after storage, you can
                  restore it by adding a bit of glycerine to it.
                  Keep in mind to use edible glycerin. Wilton sells
                  one.
                   
                  Always knead your fondant well.
                  
                  
                  
                  

what the bleep, bleep happened!!! sorry about that guys..all i did was cut and paste!!