In case you don’t know what MMF stands for, it is Marshmallow Fondant. I often get questions about fondant, and one of those being if I make my own or not. I used Wilton’s during school, but for the most part I make my own. I’m going to share a recipe and tips with you for making your own. Marshmallow fondant tastes so much better than Wilton’s brand. I have not had any of the other brands, but I have heard there are some name brands out there that are better tasting than Wilton’s. Not only is it tastier, but marshmallow fondant is also a lot cheaper. And you usually have all of the ingredients to make some at home.
Small batch MMF
1 Cup Mini Marshmallows
1 tbsp water
1 1/2 – 1 3/4 Powder Sugar
Crisco (for kneading)
Large batch MMF
16 oz. bag of Mini Marshmallows
2 tbsps water
2 lbs Powder Sugar
Crisco (for kneading)
For Chocolate MMF:
Add 1 oz melted chocolate.
1 tbsp cocoa powder to the basic recipe.
Pack marshmallows down into measuring cup to get 1 cup and then add the water. Microwave in a microwave safe bowl for about 20 seconds. They should look soft and fluffy. Stir with a spoon (I like a wooden spoon). It should look soupy. Add the sugar and fold it in until it is all mixed and no longer sticky. Put just a little Crisco on your board and hands. Knead the fondant with a spoon for about 5-7 minutes. If it has cooled down you can use your hands to knead. Please be extra careful, this just came out of the microwave and things are always very hot when they’ve been in there.
If the fondant is too sticky try cutting back on the water. Or let it sit out for 10 minutes. Also, try adding a little powder sugar until it is not sticky anymore. Be careful, because too much will dry it out. It should feel pliable.
Storing your fondant – Put a little bit of crisco on the outside on the fondant. Cover your fondant with plastic wrap to keep it from drying out. Place that in a ziploc bag. Air will dry fondant out.
Adding coloring to your fondant when it just comes out of the microwave works great. Otherwise, just incorporate it when you need it.
When cutting or rolling out your fondant you should put a little crisco down on your fondant mat, roller, and hands. This will make it easier to lift and help it to not get stuck.
The recipe is by Bunnywoman on the Wilton’s forums. It is by far the most popular fondant recipe that I have ever seen. You can find it here. Along with a ton of questions and answers. Another good page that I went to when I was learning to make fondant is on Cake Journal by Louise. She actually has pictures so you know what your fondant should look like during and when you are done. I hope you enjoy this post and that it helps you with your caking!