MMF = Marsh Mallow Fun

Okay, MMF stands for marshmallow fondant, but you know that.

Green MMF for my dinosaur cake

3 reasons to use home-made MMF:

It's cheaper.

It tastes better.

It's fun to make (at least I think so!)

The downside:

It can be a little harder to work with.

If you're game to give it a go, there are lots instructions on the interwebs that warn of how messy it can be. But after numerous attempts at making MMF, I've come up with some pointers that will make the process a whole lot easier.

I don't recommend making MMF yourself if you're not already used to working with fondant. You really need to know what fondant feels like to know when your MMF is ready.

INGREDIENTS

- 1 bag of mini marshmallows (usually 16 oz., but you can also use one of those 10.5 oz bags if that's all you can find)

- 1 Tbsp water

- 2lb bag of confectioners sugar (or part of it, you'll need somewhere between 1 and 2 lbs.)

- Shortening

TOOLS:

- Large microwave safe bowl

- Spatula/Scraper

- Saran Wrap

- (highly recommended) Plastic mat

- (highly recommended) Sieve

OPTIONAL:

- Gel food color, if you want to make a colored batch (or you can always color it later.)

- A KitchenAid or other powerful mixer comes in handy if you're adding color.


PREP:

greased up spatula

- If you're making colored fondant and want to use your KitchenAid, use your KA mixing bowl for the first step.

- Grease your bowl and spatula with shortening (and your mixer paddle as well, if you're using color/mixer.)

- Set up your mat / workspace, keeping the shortening within reach.

STEP 1 - Fluffy Stuff

- Pour the marshmallows into your bowl and sprinkle 1 tbsp water over it.

- Nuke for 1 minute, then in 30 second increments until marshmallows puff up.

*My 10.5 oz bag of marshmallows took over 2 min 30 seconds.








STEP 2 - Everybody Needs a Sugar Pillow

- While you're waiting for the marshmallows, sift a healthy amount of confectioner's sugar onto your work mat. Use enough to cushion the blob of marshmallows that you're growing in the microwave.

* I've skipped the sifting and it worked fine, but this time I sifted and still ended up with SOME lumps. I think it depends on the brand of sugar.

OPTIONAL STEP 2A - Purdy Colors

- If you're making a colored batch, add your gel food color to the marshmallow fluff when it comes out of the microwave.

- You can use your mixer to incorporate the color.

* Using your KA will save you some muscle - you'll already be using a lot of it in the coming steps.

Step 3: The Blob
- Pour your blob of marshmallow onto your cushion of sugar, using your greased spatula to get it all out.
- Sift more sugar on top of your marshmallow blob so it's covered.

* Covering the marshmallow with sugar makes it less prone to sticking. Less sticking = less mess.
* I worked some of the sugar into the marshmallow while it was still in my KitchenAid. Next time I might try using the dough hook. 

STEP 4 - You Can Do it, Put Your Back Into it
- Grease up your hands with shortening and get ready to work.
- Start working the sugar into the marshmallow with your hands, sifting more sugar into the mix as you go.

- Keep incorporating sugar and kneading until the dough starts to lose its stickiness/tackiness (stretch and pull it to check.)
- If the dough starts getting too dry, work some shortening in as needed.

* I usually end up using between 1 and 11/2 lbs of sugar.

STEP 5 - Wrap It Up (literally)

- Gather your fondant dough in a ball.

- Coat the ball with shortening, wrap in Saran Wrap, and store in Ziploc bag or airtight container until ready to use.

* I've read that MMF works better after a little rest time, but I haven't noticed a significant difference.

* If you make a colored batch, you may want to let it rest overnight. The color sometimes changes a little over time.

USING YOUR MMF

If your MMF is too stiff and hard to work with, try microwaving it for 5 to 10 seconds to soften it up.

Enjoy!