Does anyone know how to get mmf black without it cracking and falling apart? I've used liquid food coloring and the paste. Nothing seems to work. I always come out with a crack filled hard piece of unusable fondant.
i almost always just buy black fondant for the very same reason. If you must make it then I would suggest making a chocolate mmf and then add your coloring.
add gel color when the marshmallow is in the melted stage BEFORE you add the powdered sugar, it takes a fair bit to achieve black, after ps is all kneaded in, let rest the color will develop darker as it rests.
If it is coming how hard and cracked you are adding to much ps, you don't necessarily have to use all the ps the recipe calls for, temperatures and humidity play a factor in to how much, easier to leave it a little soft in the beginning, you can always add more ps later.
Thank you for the tips. There aren't any stores near by that sell black fondant, so I have to make it. I'll try adding the black before the ps. I hope it works
Chocolate is the best bet when doing black--unless you don't want to use chocolate. For accents, I'll just color some modeling chocolate using the candy colors.
I just made some black MMF recently and will buy it next time. The tip that I used was one on here--I combined some old colored MMF that I didn't need and got a yucky grayish-brown color and then colored it black. I still needed a lot of black and a lot of kneading and crisco-ing. lol. You don't live near a Michaels? You can use a coupon to try the Duff fondant in black. Just a thought.
"add gel color when the marshmallow is in the melted stage BEFORE you add the powdered sugar, it takes a fair bit to achieve black, after ps is all kneaded in, let rest the color will develop darker as it rests."
This works excellent! I use one full container of wiltons black for one recipe of mmf.
I used wilton gel colors and it worked.