You may be right because I switched the MM's out of the original bowl because it was too small after it started getting poofy in my microwave-I must have lost moisture and I 'eyed' half of a 2 lb bag of c.sugar to start with-maybe I better measure it! How long do I let the doughhook go (and I am assuming 'low' speed) just until the sugar is incorporated? Should it all come together (not like my curds?!)? When its 'done' do I then put it right into the saran wrap or do I knead it for a minute? Sorry for all the questions-just confused!
it sounds like too much powdered sugar. i can never get in the whole amount the recipe calls for, in fact i probably short it by a good cup or so, i guess a lot of it has to do with the humidity. when it's done with the right amount of powdered sugar, the consistency totally reminds me of playdough or maybe pie crust
Playdough or pie crust?! Are you sure you don't mean dry, crusty curds? hahaha Boy was I way off. Good tip about the sugar. It calls for 2 lbs and I eyed the first lb going in to begin with and then just slowly added the other pound. Im glad to know that some don't use it all...maybe I will be brave and try another batch tomorrow!