Hi everyone! I need your input! I posted this question on the recipe page last night, and haven't gotten a response, so I thought I'd try here. Ive made Rhonda's MMF on 3 occasions and keep having the same issuesmaybe theyre normal, so I could use some feedback! Ive made it twice by hand and once in my KitchenAid with the dough hook. First, it says marshmallows will be soupy after heatingIve been heating till they're all melted. Correct? When adding the powdered sugar, after maybe the 2nd cup, it becomes VERY hard to get the sugar to mix in. My arm is aching! And a large amt. of sugar gets stuck to the Crisco in the bowl. It becomes VERY stiff, and I can never add all the sugar. (I should mention that I live in a fairly desert-y climate in S. California, if that might effect it.) Also, its a bit clumpy/grainy when Im done. Seems better after sitting overnight. Anyone else experience this? Is this how its supposed to go? I'm used to using Satin Ice (which I do love, but it can get VERY dry in my climate) and love how pliable the MMF is, but my goodness, it seems like it's so much more work for me than everyone else! What's your experience? Any suggestions? THANKS!
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6/14/12 at 1:23pm