I made MMF for the first time yesterday. When I was rolling it out, it seemed hard and not very pliable. Is there something I can add to make it more pliable or elastic?
I am thinking of adding karo. What do you think?
Thank you in advance.
I've only used it a couple of times so I'm no expert...but...I agree...put it in the microwave for a few seconds...also make sure you keep the counter and your hands greased with shortening.
BJsGRL, I wouldn't see why not. I'm the MMF advocate though since I have issues with buttercream, so maybe I'm not the right person to answer 
I've seen it used for everything though, so I'd say go for it. Worse comes to worse, you can always peel it off and go with buttercream if you're not liking the outcome.
I make mmf on a regular basis and I had the same problem in the beginning. It was so dry and cracked and I hated it. But, I tried again - and again, becaus the store bought stuff is so expensive and does not taste good! There is a very delecate balance between sugar and water. So my advice is if you are following the recipe that calls for 2 tbs of water, try 3 tbs - then let it rest over night. When you are ready to use it, microwave for 5-10 seconds. It should be golden then.
However - maybe someone can help me out - one of the probelms I am still having (on occasion) is that there are a lot of air bubbles in the fondant when I roll it out. Little bubbles right under the surfance - not quite sure why though. Good luck with your mmf. Hang in there, it will get easier, then you will get addicted to the stuff!
OK thanks for the advice, I did like the taste, I am addict to cake decorating already.
Does this need to be refrigerated?
You don't need to refrigerate it, but do make sure you wrap it well as it will dry out. It'll get harder sitting out, so just microwave it a bit whenever you get ready to start working with it again.
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