Ok...need some ideas here. Thought Id try the MMF since I didnt want to run off and get more...plus been meaning to look into MMF for some time.

Anyway: made this last night. just like the instructions said....half the pwd sugar (about a pound, sifted) pour in 16 oz. melted MM (along with the 2T water) mix. kneed in most of remaining pound of pwd sugar. in all about 1.75 lbs. wrap, sit overngiht.

problem, last night...just like this morning, there is NO elasticity. just breaks off in chunks (white, tastes ok just consistency all wrong)

ideas?

When I first made mine, it did the same thing, it broke if in chunks. However, after reading several threads, I greased my hands with crisco and started kneading it. The more I kneaded, the better it got. I was able to scuplt so Elmos from it, and you can see them in my pics.

Put it in the microwave for a few seconds and then kneed in a tiny bit more water with hands that are well-greased with crisco. I had the same problem the first time I made it, did this and I still have some of it (made about 6 month ago!), and it's still soft and pliable. Hope that helps

I always have that problem with fondant (MMF , colette peters recipe or Wilton fondant recipe). If I make the fondant days in advance it looses it's elasticity. I don't know why. I've tried greasing my hands with crisco, Add water, put it in the microwave and it doesn't stick together.

So now if I need fondant I do it the same day I will decorate my cake and just in the right amount.
The only thing that seems to work for me in case I need to use some of that fondant that is not elastic anymore is to mix it with some ready to use fondant (satin ice or wilton). Mix half and half and like magic the hole thing will be elastic again.
If you are going to make flowers, bows or something you need to dry, mix that nasty fondant with gumpaste.

I have found that if you add a flavoring with an alcohol content to the mix, it can ruin the texture of fondant.
I messed up about 6 lbs of fondant trying to add an extract to kick up the flavor. It completely changed the texture of the fondant and ruined the elasticity. No amount of kneading could rescue it after that.
I dont know if this is true with any fondant recipe, but it is certainly what happened to mine.
I now know to use an emulsion or an oil to add flavor.

ok, Im gonna try more kneeding with some water...didnt put ANY extra anything in it (frankly forgot last night) so Im hoping I can still rescue it

thanks all

Hands greased w/Crisco really works for me. Makes it easy to work with too.