I recently made this recipe and the mmf went from sticky to very dry with no elasticity in the matter of minutes. I sometimes have this problem with the regular mmf recipe, but not as bad. So far I can't seem to find the variable that causes this. I normally use cs to roll out my fondant right on my counter. I use crisco to knead, but haven't tried it on the counter or rolling pin. I also use the mmf after I make it. I have noticed that when it sits overnight I need to nuke for a few seconds because it is too hard. I would appreciate all comments, help!