I finally tried to make MMF this past week and use it for my Course 3 Wilton class. I followed the recipe from the forum exactly and it went great until I started kneading it. I ended up with all these little hard ball thingies in it of powdered sugar and it was VERY thick and didn't roll out very thin or very easily. I sifted the sugar before I put it in and that didn't really seem to help. I really would like to use this as I've tried the Wilton kind and it tastes so yucky! Any suggestions for my DUH moment would be greatly appreciated!!
I would put it in the microwave for about 10 seconds and get it soft again. Grease your hands up real good with Crisco and start kneading again. I just sounds like the PS clumped. You should be able to salvage this.
Here is my 2-bits
Once the MM are melted and you start to add the sugar, hold back some of the sugar. the batch may not need all of the sugar.
If you melt the MM in a large plastic bowl, then dump in about 1/3 of the sugar, stir vigorously. If it is still quite wet, add part of the remaining sugar. Once it holds , together, dump the mass out onto a sugared counter and knead it, sifting over sugar as you go. Once it is not TOO sticky, scrape away some of the excess sugar and any lumpy bits. You can knead in more sifted sugar, or switch to crisco-hands to knead it until it is smooth. Wrap it very very well, and let it sit for a while. Some of the moisture will absorb. If, when you unwrap it, it is sticky, carefully knead in a tiny bit more sugar and use crisco on your hands.
That's exactly what happened to mine the first time I made it. 
Did you knead it after you pulled it out of the mixer? I think that's where I went wrong. Ane you know how there is a bit of un-incorperated sugar left at the bottom of the bowl when your done, I left it cause that didn't mix well with the rest of the mixture. Hope that helps. Also, some ladies have been saying instead of adding the whole 2lb. of sugar to it the add the it only 2 cups at a time until they get the consistancy they want.
I knew you guys would take care of me 
. I just kneaded this by hand since I've already burned up 3 hand mixers in 3 mos. I'm saving for a KA!! In order to get everything REALLY smooth, is it okay to just do all the mixing by hand or do I have to do it in a KA so it works properly?
I kneaded the whole thing by hand and didn't use a mixer. Is the key to making it pliable is to mix it in a KA before you try to knead it by hand? I'm saving up for a KA !
There are alot of people out there who only mix MMF by hand. So, just knead it until you get the consistency you want. It's just takes a little time and patience!!
I always mix with my KA mixer. I follow the recipe posted on CC and use about 1-1/2 lb of powdered sugar. Towards the end, I do knead it with my hand to end up with the consistency I am looking for. I never sift the sugar but that has never been a problem for me. It always turns out nice and smooth.
http://whatscookingamerica.net/PegW/Fondant.htmHere's a link that I found quite useful. It has very explicit directions and PIC's. I just printed them out and keep the directions with me when I make the mmf. I've had great luck with these directions and have never had a problem. Good luck!!
http://whatscookingamerica.net/PegW/Fondant.htmHere's a link that I found quite useful. It has very explicit directions and PIC's. I just printed them out and keep the directions with me when I make the mmf. I've had great luck with these directions and have never had a problem. Good luck!!
I never sift my sugar also and it has not been a problem for me. I added my ps 2cups @ a time but I think you dont need to use 2lbs I think it dries it out, my mmf was great until I started kneading and it was a little crumbly I guess but I was still able to roll it and cover my cake prettynicely, and to my surprise. all of these tips are great everyone!!!!!
I am swearing by glycerin. I added some (a teaspoon or so) to the marshmallows during the melting phase....I did not add the whole 2lbs of icing sugar (as mentioned here)...I made this over a week ago, and it is still very pliable.....I may need in little amounts of sugar as I roll it out, but has pretty much cut out microwaving ( not to mention burning myself) in order to work with it.
That is a great tip about the glycerine...I'll have to try that one myself. I just made a batch of MMF the other day using the recipe from here. I ended up adding the full 2lbs of PS, but I used my KA dough hook after adding the last 1/3 of the PS and it turned out great. Just keep saving...that KA is my best friend. 
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