I made the newest MMF recipe on CC that includes Corn Syrup. When I tried to roll it out, it gave me a hard time.
What I mean is that I couldn't get it very thin. It seemed to bounce back. The stuff tastes great, and was easy to work with otherwise. Any tips on getting it thin enough?
p.s. in case you haven't tried this recipe, it is just like regular MMF, but it doesn't dry out as fast, and stays pliable longer.
sorry haven't tried this recipe. heres a bump
I just used mmf last night for the last time! It kept shrinking abck, and had what looked like pits all over it. The past several times I've used it, I've had this problem, and I know I didn't add too much sugar to it. I actually had to have dh roll it out for me last night!
I'm glad to see others have this same problem. Any tips on getting it to roll out thinner? I would like mine to be like the thinkness of a dime, or maybe a penny, but it's more like craft foam!
I had the same problem...pits in it and it acted like one big piece of elastic, kept shrinking back to its original size. I ended up mixing it with the batch of RBC that I made and didn't like since it was very greasy, and came out with the perfect mix. It worked very well, but I don't think it tasted as good as the plain MMF did, but I had to do something for that darn cake and it was 3 a.m.! It's funny thinking about it now, was not funny then. 
I'm glad to see others have this same problem. Any tips on getting it to roll out thinner? I would like mine to be like the thinkness of a dime, or maybe a penny, but it's more like craft foam!
we use that recipe and it is more elastic but if you pop your chunk of it into the microwave for 5 seconds first, it allows you to roll it out thinner. when it dries it has more of a sheen to it and we think it holds up better particularly for shipping.
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