Over the weekend, I made 6 batches of MMF to prep for cakes this week. I remembered reading on a number of threads that its best to add the coloring in with the liquid when melting the marshmallows and to add cocoa to fondant to be colored black. So, this time I thought I'd try that instead of kneading twice (once when making it and then again to add the color)
Well, I left three batches white and colored 2 batches green and one batch black (with the cocoa added). When I went to work with both the green and the black, the fondant was dry and crumbly instead of smooth and elastic. 
When I followed with the white fondant it was perfectly fine. Is it safe to assume that it's the coloring causing this problem. Is it better, then, to knead the coloring in?
TIA,
Toni
I always knead it in, but have also found that certain colors will do that, make the fondant dry or fall apart. Try limiting the amount of liquid or gel colors, mix with precolored fondant instead. The primary precolored fondants are great, doesn't take a whole lot to obtain desired color.
I have done both... there was a thread on here recently about how some colorings/cocoa affect the texture... I can't put my hands on it right now.
But, I do my coloring in the melted MM then if more is needed do it after. 
I found that about some colors too! I thought at first it was "darker" colors, not really sure...
I can barely knead in color to a whole batch with my poor hands so what I do is add in the color to the melted MM in the KA, and then carefully monitor my sugar additions. I almost feel like I never add the same amount of sugar, almost like each batch is different in it's own way.
Kind of like saying "you can always add more, but you can't take any away"
HTH
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