I'm a beginner and I've made a couple of MMF batches and I'm not sure what the consistency should be when I'm done kneading. The instructions say when it's no longer sticky but if I get to that point, it is always too dry. Should I be able to pull and stretch the fondant or should it break off in chunks? Any help is appreciated!
It should be stretchy and pliable, just not sticky. It is time consuming to get it there, but add your sugar slowly, not in large amounts. Hope this helps you.
ASpoled1.... Mine is pliable and stretchy, with some slight stickiness in the middle. Is that good?