I made the chocolate MMF recipe on this site, and I can't get the constency right. When I try to roll it out, it's acting like it's too dry, even though I crisco'd it to death. When I roll, it pulls up on the rolling pin, causing it to tear. I've greased the rolling pin, too. The previous batch I made did the same thing. This stuff is just not acting like Wilton fondant, and I don't know how to compensate. PLEASE SOMEONE HELP ME!!!
i would put it in a bowl with a 1/2 teaspoon of water and then microwave the bowl for 30 seconds or so. take it out of the microwave and knead it while its still in the bowl.
basically, the water and warming it should bring back some elasticity.
then i would dust the table with powdered sugar and roll it out.
i dont know that it would work, but thats what i would do.
this is going to sound dumb but i did it so maybe someone else has too. the first batch of mmf that i made was really dry and crumbly and just wasn't what i was used to. The next time I made it I used jumbo marshmallows and couldn't figure out why it worked so well. Check the bag size and make sure its the same as the recipe. The jumbos actually came in the 16oz size but the minis i tried to use the first time were only 10oz. i just assumed it was a 16oz bag. 
I ALWAYS ALWAYS add 1 tsp of shortening to my MMF while it's mixing, and I have never had any problems excpet when adding black or brown gel colors.
Sounds to me like you need some shortening, if you made the full batch of CMMF, add like a teaspoon and knead it real good, microwave it for 5 seconds and knead it again to make sure the consistency is right.
Okay, thanks for everyone's help. I tried several of the suggestions, and was able to knead it well and roll it out between 2 vinyl sheets. Then with DH help, I put it on my 14" round cake. All was going well, until it started to tear down one side. I tried to just take the @($%&#%(@* stuff off, and off came most of my crumb coating along with the fondant. I guess this Phantom of the Opera cake will be made with buttercream icing.
Needless to say, I will never use this recipe again! It tastes great, but I guess I'm just used to working with the Wilton stuff.
Thanks.
<M>
You are not alone=( I made (or tried to) the chocolate MMF and it was a nightmare! I could not even save it, had to toss it. My regular MMF always comes out perfect, but don't know if I will ever try to do chocolate unless I use the chocolate flavorings instead of cocoa/chocolate. Jen
Newbee, thank you for your post. You inspired me to try again this morning, this time with regular MMF. I used my LAST bag of marshmallows and my LAST 4 cups of powdered sugar to start it. Then, since I was out of sugar (at 5:30 in the morning) I used cocoa powder to kneed it together and roll it out. The result: perfect chocolate fondant! It went on my cake perfectly, and I am thrilled with the taste and the look!
This cake is being donated for the Prom this evening, and I am very limited on time today. So it's good to know that I have the fondant issue under control, and I don't have to go out and buy Wilton's fondant 
, just more marshmallows and powdered sugar.
Thanks to all! I will post a pix as soon as it is completed!!
<M>
I always add my powdered sugar in gradually until I get the right consistency. I've read in other posts that the humidity will effect your fonant and I know that sometimes I add less powdered sugar than the recipe calls for. I also use powdered sugar to roll it out and will compensate with more there if its still a little too sticky
Starkie-I can't WAIT to see your cake!! I LOVE Phantom of the Opera and the cakes inspired by it. I'm glad you got your issues under control...I HATED MMF the first time I made it, but I learned to put enough sugar so it "feels" right instead of what the recipe calls for. I also do it by hand so I can feel the texture the whole time. I can't wait to try your version of chocolate!! Maybe today!
Okay, the cake turned out pretty good, all things considering! Thanks to all who tried to help me with my fondant problems! The MMF recipe I used, substituting cocoa powder for the last 1-1.5 cups of powdered sugar was PERFECT for my cake! Made a nice, semi-sweet chocolate fondant that went perfectly with the chocolate cake with cream cheese/chocolate/toffee filling. Not to sweet, not to chocolatey.
Anyway, here's a pix of the final product!
Wow, you cake turned out so awesome!! Way to stick to it and pull thru!! Jen
Quote by @%username% on %date%
%body%