I'm looking for a good mmf recipe. The one I currently have cracks and is dry. I keep having to reheat it in the microwave to use it. It's frustrating. I use satin ice for my fondant to cover cakes, so that is the constistancy I'm looking for. Any help would be wonderful. TIA!
AI use the same recipe that was stated above...but I also add 1tsp of corn syrup to help with elasticity...the recipe used in that blog is also on this site (thats where I found it) I have been making it for years and never have a problem...your recipe may be salvageable if you use less sugar...not sure if you tried that already :grin: