post #16 of 16
I make my own MMF. I use the recipe that is in one of the tutorials on here, I'm not sure which one it is. It always comes out just perfect. I normally mix up a couple of batches when I'm making a cake that will require it and then put the extra in the freezer. It keeps for months (I've heard some say a year or longer but mine never sticks around that long). When I have extra of a color, even if it's just a tiny bit (you never know when you'll need just a smidge of a color) I make sure to knead it really well, wrap it up in plastic wrap and put it in a ziplock bag and put it on my fondant shelf in the freezer. When I need it I take it out of the freezer the night before and if it's still kind of hard the next day I pop it in the microwave for a few seconds and that softens it up enough to work with.

You can only do that for so long though. I HATE making black or red fondant so when I do make it I am sure to save every tiny scrap of it for future use. After a while of freezing, un-freezing, microwaving, re-freezing etc it becomes crumbly. When it starts to do that I know it's time to throw it out.