How to make marshmallow fondant [by Victoria]

The comments I hear most often about fondant is that it tastes bad or bland. To be honest, for a long time I couldn’t fault such an opinion. Prepackaged fondant, while convenient, is expensive at almost $5 per pound of white–double the cost if you want a strong color, like red or black–and doesn’t have much of a taste to it. So why spend so much money on a product that usually winds up in the trash?

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