I made my MMF and it came out great. I stored it in the refrigerator and took it out 4 hours before use. It was hard as a rock so I stick it in the microwave for 30 seconds, still hard, so I did another 30 seconds and it was workable, but it kept falling apart, it wasnt sticky and it wasnt dry it just kept falling apart not wanting to stick together, I added shortening and worked with it for a while, but no luck, it kept falling apart and started cracking, I was just doing a practice cake but I was not able to cover my cake at all the whole thing dryed up so quickly and it was all cracked, what did I do wrong?????????? this was my first time working with mmf and now im afraid Ill mess it up again! any tips will be greatly appreciated!!!!!
I guess some do, but I don't put fondant in the fridge...
I've noticed there seem to be a lot of different recipes for MMF, and some work better than others.
I use this one http://whatscookingamerica.net/PegW/Fondant.htm and it's never gone wrong yet. I use the full 1/2 cup crisco that she mentions using, and I mix and knead it in the KA...1/4 cup crisco goes on the bowl and dough hook at the beginning, and halfway through when it starts to stick, another 1/4 cup goes on the bowl and hook.
Usually my MMF will be sticky when I'm going to work with it, so I'm guessing maybe yours was too dry. You can also add a little bit of glycerine to it...Wilton sells little bottles of glycerine for $2 or you can go to the health food store and buy a 16 oz bottle for $8 or $9.
I put mine in the fridge sometimes too, so I don't think that's what went wrong.
To be honest I have tried multiple versions of MMF...and hated them all. I have had your problem, then I tried the other one listed in the other two posts but it came out a little greasy looking, didn't like that. I have been baking my whole life, breads and sweets so I know I can follow a recipe so when I posted my frustration someone suggested that I use Toba Garretts fondant on this site...I have used this one for over a year, tastes great and works really well! Try it you will like it!
thanks everyone!!! I guess I just have to test a few different ones and find the one that works for me
Ericaann do you have the recipe for Tobas fondant?
I use the same recipe and never had a problem. I could never work in the amount of icing sugar she calls for but no big deal. 60 seconds in the microwave seems crazy for me. I nuke mine out of the fridge for about 3-5 seconds and it softens it right up. Maybe you over did it. Also, make sure the fondant is in something that is sealed nice with little to no air. In the cool air, it will go hard. You can test this out by taking a small amount in a little ball and laying it straight in the fridge. In a few hours it will be very hard and will take a while to rework. I double seal mine in plastic baggies and try to force as much air out as possible.
I remember reading somewhere on CC that if you nuke it too long you can melt the sugar in the fondant and then there is nothing you can do it fix it. I am no expert but I only put mine in the microwave for a few seconds. Often I divide it before mircrowaving it so it is easier to knead.
I don't kniow if this was your problem or not. I also found out that in my humid weather (SC) I can not cut the PS and add corn syrup to MMF as some people have.
Try Michele Foster's Delicious Fondant.. it's here in the recipe section and it is the best homemade fondant I have made and I have tried a bunch including Toba Garrett's recipe. Michele's is just as good as any commercial fondant out there.
I have to microwave mine for about two minutes, but that's because the microwave that's built in here is ancient. I have melted the fondant before by accident when I was using someone's newer microwave, but if you let it cool enough that you can touch it, it goes back to a workable consistency.