I tried making the MMF from the recipe that calls for marshmallow fluff and powdered sugar. I think I put in too much sugar because it is a big hard lump. I tried for hours last night to knead it and it is still a hard lump of white stuff. 
What can I do to save or or should I just go get the wilton fondant. It is to cover my cake for my last class in Course 4. 
I tried some crisco - maybe I didn't put enough on it. I smeared it around on the outside and kneaded that in, but it is still a very tough, lump. I even took a smaller piece out and kneaded that thinking I didn't knead enough and the smaller piece still was "flaky"
The first time I made MMF it came out the same way. After posting on CC about it, everyone determined (and I agreed) that I put too much powdered sugar in it. I just used what was in the bag - didn't weigh it! I think if you make it again and only mix in 3/4 of the sugar, then you can kneed in the rest if you need it. That was the suggestion given to me and it worked great! I don't use MMF because I decided I liked another fondant better, but that's how I got it to work for me!
~Chelle
I just made MMF a couple nights ago for my seuss cakes for tomorrow. My problem is it wouldn't take all the sugar (1st time this has happened). I kneaded in as much as I could and then wrapped it up. Took it out last night to color it, and it's like one big large marshmallow. I still was able to color it, but when I make my leaves, they shrink back up. They don't keep their shape. Anything I can do. I made it the same way as I always do, only I added french vanilla creamer instead of water.
Thanks for all of the suggestions. I suppose I did put in too much powdered sugar. I used the bag and didn't measure it out. I will try to microwave it to add in more crisco - maybe that will help. I broke down and went and bought a box of fondant just in case . I will keep trying 
Quote by @%username% on %date%
%body%