I've made mmf before and I ran into the same problem that I'm having today. It's really soft about 2pnds of fluff & 6-8 cups of ps) I'm letting in sit out wrapped up nicely of course. So should I need in more ps tomorrow or wait until thursday to do it. Should I leave it alone to let it set or work on it a bit? thank-you gracie

how long has it been since you made. MMF usually has to sit a while when you first make it because its too warm and it will be too pliable.

I'm making some as we speak... well, my mixer is (wink)...

My recipe calls for:

* 1/4 cup butter (I'm using Crisco today because it's for a dummy cake)
* 1 (16 ounce) package miniature marshmallows
* 4 tablespoons water
* 1 teaspoon vanilla extract
* 2 pounds confectioners' sugar, divided

It comes out perfect every time. It looks like you are using twice the amount of marshmallows to my recipe for about the same amount of PS. So, I would imagine it would be softer.

This is how I make my mmf and I have never had a problem (well once when I accidently grabbed a 16 oz. bag of marshmallows instead of 10 oz bag), I pour my marshmallows in a greased glass microwave safe bowl and coat them with about 4 tablespoons of water. Microwave for about 2 minutes, stirring occasionally, until all the marshmallows are completely melted. Add a teaspoon of desired flavor or oils. In another bowl, I pour about 1/2 a bag of powdered sugar and make a well in the center. Pour the melted marshmallows into the well. With a spoon, pull the powdered sugar into the marshmallow mixture. Working from the outside of the bowl into the well. You may need to use more PS. Keep doing this until the marshmallows form a "dough". Slowly add more powdered sugar until you can pick it up without it sticking to your hands. Knead in more powdered sugar until it forms sort of a "playdoh" consistency. Rub the outside of the fondant with a SMALL amount of shortening and wrap in Saran Wrap or Press and Seal Wrap. Put this in a gallon size freezer bag. Leave this set out on counter overnight before trying to use. It doesn't have to be refrigerated. Or you can make ahead and freeze. I have done this in the past without issue. Just let it thaw to room temperature...if hard just nuke it for a few seconds (15 seconds at a time until pliable enough to knead)...but watch not to long (IT WILL BURN YOU). Anytime my mmf seems to soft, I just knead in a little more PS. If it seems too dry, I work in a little shortening. Hope this helps.

thank-you ladies. I use marshmallow fluff out of the jar(cream) not real marshmallows. I just made it this afternoon and need to use it on thursday to complete my cake for friday. so I do have a few days to allow it to sit. I don't warm up the fluff so it's not warm at all, that's not the issue. If you look at the thomas the train cake i made you can see how I DON'T want to run into that same problem again. My mixer does the hard work for me too So any new ideas????????

Rhonda's ultimate MMF (in recipes) is the best no fail MMF recipe!

thank-you CR

[quote="graciesj"]thank-you CR[/quote]
okayI went to recipes and cannot find Rhondas recipe. can you help me here

I have used fluff before - it should be about the same ratio as using real marshmallows - a pound is pound.. know what I mean?

yep I know I love the taste of the jar I'll wait until tomorrow and see how it's turning out. I'll keep you posted thx a billion))))