I've been making cakes for a few months and have been using Wiltons rolled fondant. I'm trying to make my own but am running into a few small problems. the recipe I'm using: 16oz mini marshmallows;3tbs water;2lbs sifted PS;1/2c shortening. when I make it, it has these tiny balls that harden and feel like rocks, they're very tiny, but I can't get my fondant smooth. I'm also experiencing slight cracking around the edges when I cover my cakes. Can anyone help or does anyone have a better MMF recipe. Thanks for the help 

AI'm thinking it may be the powdered sugar is still lumpy after you sift it. In the more humid months like now I get that. They feel like little rocks. And I'm needing I just break them up with my hand

Sift your powdered sugar well.. and I have found that using only Kraft Marshmallows makes the best fondant.. don't know why but there is a difference...Kraft might be a bit more $$ but still cheaper in the long run.. Quality Quality.. Best of luck to you. :)

thank you for your advice 

My MMF doesn't have shortening in it....never heard of that recipe

BatterUpCake, what recipe do you use?

10 oz marshamallows melted with 2 tbsp water, and whatever flavor I want then add PS until I like the consistency. Recipe calls for 2 lbs but I find that to be a bit much. Also make sure you are using 10X PS and not 6X. What brand are you using. I remember a similiar thread recently where the OP was using a Mexican brand and even though it said 10X it was not

AI had the same problem when I tried to use cheap, unsifted PS....I have heard of some folks using shortening in the fondant but I've never done it and don't think I ever will...I think it will take away from the taste..of course, I use it when kneading..Edna DeLaCruz has a great recipe that is my go-to.:D

My recipe itself doesn't have shortening IN it. But I use at least a 1/4 c to grease my bowl, countertop and hands when kneading it in, and cover it with a layer before I wrap it in plastic..so it's Incorporated in there anyway. 

If your MMF starts to get to dry or you're trying to rescue mmf that has too much ps..add about 1 T of shortening to it and knead it in. It doesn't do anything to the taste, it just helps with the elasticity. If you've ever had mmf that cracks or feels harder and dry..it needs elasticity..add shortening.

You're recipe is fine..including the shortening..it's not the shortening you are feeling, it's lumps of sugar. Sift your ps before you add it in. I used to use generic brand ps and occasionally would have lumps or grainy texture, so I switched to good ps and made sure to sift before adding it in.

hth

The recipe states you need to use C & H ps...its real can sugar...the cheap ps is beet sugar and it makes a difference in the fondant, and like someone else mentioned the good kraft marshmallows too.  After you make it be sure to put a light coating of shortening on the outside and wrap in plastic wrap really good and put in a zip lock bag with the air squeezed out and let it sit at least a few hours.  I try to make mine ahead so it can rest, then knead it really good again.  Good luck!

I usually sift my powdered sugar 2 or 3 times.  At least after the first time, there are little hard balls in my sifter that do break up with a little force.

I added a little bit of glycerin to my MMF a couple of weeks ago and I was real happy with the pliability and they way it covered my cake.  I just poured a little in my hands before I started kneading the fondant and rolled it out.

thank you all for your input...I think I'll try glycerin as well as only kneading with shortening

I think its interesting that bcake said use Kraft brand. I have read many threads where the Kraft brand was the problem. I have found this to be true too. It is dry when you use it. I only used store brand. I recently switched to homemade fondant and find it easier and less mess. The best part for me is I don't have all the issues I had with MMF. My recipe did have shortening in it as well. It still was never perfect. Try making the homemade fondant you might never go back to MMF.
 

AI've used both Kraft brands and other Brands. Only time I've had a problem with MMF was when I kneaded in a bunch of color to get a dark green. I use a brand that restaurant depot sells just because I buy more of

Are you adding the food coloring to the melted marshmallows?  do it before you knead in the ps. 

A

Yessss I normally do. But I was trying to take a short cut that day I didn't want to make another batch. I was being lazy :( lesson definitely learned

AI don't add water to my MMF, and I always use store brand (Aldi) marshmallows.

I work with 4Hers. age 8-14, and have no trouble with MMF.  I don't like to use Name brand marshmallows because I don't think they work as well as store brand.  Since I buy most of the supplies for the 4Hers, I usually buy both the marshmallows and the powdered sugar from Aldis.  The powder sugar hardly ever needs sifting and the marshmallows are always fresh.

The recipe we use is 10 oz. mini marshmallows, 2 TBS water and approximately 4 1/2 cups powdered sugar.  The recipe also calls for 1/4 cup white shortening which we use to grease the bowl used for melting and on our hands to prevent sticking when kneading the last of the powdered sugar into the fondant.

I say "we" because the girls delight in melting the marshmallows, adding the powdered sugar and kneading it it. 

The procedure we use is grease the microwave safe container, empty the bag of marshmallows into the bowl and add 2 tbsp. water.  Melt the marshmallows for 30 seconds, stir with a wooden spoon; heat 30 more seconds and stir; and then heat a final 30 seconds.  Remove from microwave  and stir in approximately 3 cups powder sugar.  Grease a plastic sheet and sprinkle with some powdered sugar.  Empty the marshmallow mixture onto the sheet and add more powdered sugar.  Grease yours hands, particularly the heels of your hands and then knead the powdered sugar into the marshmallow mixture.  Add more powdered sugar as needed to make a firm ball of fondant that is not sticky to the touch.  Lightly grease the ball of fondant and put in a plastic bag, seal and then put in a closed container.  Do not refrigerate.

If you want to color the whole batch of fondant, you can use the food coloring as part of the water.

Hope this helps.

Oleta Edwards