I made MMF for the first time, but it's breaking apart easily doesn't stretch much. Did I put too much powder sugar in it? What can I do to make it work. I made a large amount to cover a cake tomorrow.
Here are some options
1. Make another batch that is sticky and knead the two batches together.
2. Melt some more marshmallows and knead them in. You might also add some more shortening while you are kneading.
3. Warm the fondant in the microwave and knead in some water and shortening.
Next time leave out 1 cup of PS until after the rest period. You may or may not need it.
I was having tons of problems with my MFF too, but then I found a slightly different recipe that uses a little bit of corn syrup too, which really helps the pliability.
I also add some glucose and glycerine to my MMF. Don't have any problems with it's texture.
I cut off a chunk to work with to make some stripes. I warmed it up in the microwave a little and that helped. I'm not sure if that will work when I roll it out to cover the cake with it, so maybe I will try to add somemore MM's to it.
dsilvest, how much gliceryn and glucosa do you put it could you let me know please
I use the recipe with glycerine in it. Makes a world of difference. The recipe is on this site. It's called "MacsMoms BC flavored variation"
when i make michelle fosters fondant, and it is dry. I just add some glycerin(don,t measure) and some extra shortening, and knead and knead and knead. It will come together and be pliable to roll out to cover the cake . hth i might warm a little in micro on really low heat.
I make MMF all the time and for some reason the other day I ended up with a really dry batch as well. All I did to fix it was throw it back in the microwave with another tablespoon or so (depending on how big your batch is) of water and heated it for 30 seconds. Pulled it out, kneaded it again, and it turned out perfect. Hope this helps!
I add 2 tbsp glycose or corn syrup and 1 tbsp glycerine.