thanks everyone for your helpful hints on this thread but honestly I do not know what I am doing wrong ... I made sure before I even bought the mm's that the size was correct .. 16oz ... it was name brand ... I greased everything that I could possibly grease with crisco ... I used the KA paddle attachment at the start ... and then I switched to my dough hook but nothing has helped ... I feel very frustrated that so many of you have great results which I can't seem to achieve and it's all over something that only has three ingredients in it!!! I mean .. sheesh .. water .... mm's ... p.s. ... you would think I could do at least that much! Unfortunately I have just about wasted 20.00$ that we don't have just lying around ... 
But again I do thank you for taking the time to reply .. I guess I will just stick with buttercream!
Try making it in small batches first, so you won't have so much waste. Once you get it right you will like it. I had a tasting not too long ago and the guests actually ate it! They did not peel it off and throw it out. I used butter/vanilla flavor and salt to cut the sweet sweet taste.
Sorry, I'm sure it is very frustrating when you're searching for answers and get "it's so easy" answers.--(I promise, no offense intended! 
)
What TheCakerator needs is advise from someone who can say "I hated that sticky nasty stuff too, until I ..................."
Anyway, do you live in a very humid or hot area? Is your kitchen pretty warm when you try this? It does sound like you are following the recipe correctly. The only thing I can think of is to let your melted mms cool off for a few minutes before adding them to the ps. and make it by hand (bowl and spoon, not in the KA.) It's easier to feel the consistency, I think. Also play around with the small batch recipe. It's not as expensive!! And don't handle it with your hands until that spoon just can't handle it any more and be gentle. Sorry for your frustration and hang in there!!
I made three batches of Rhonda's MMF for the first time and it came out great. I melted the marshmellows and put them in my mixing maching and keep adding sugar until it was very thick, than I put Crisco on my hands and on the counter top with some PS and knead until it was not sticky any more.
Keep trying. I really hope it works for you.
Good luck!! 
I used name brand marshmallows .. I think they are called jets puffed? I tried both the regular size and the mini type .. no luck with either size ... for those of you who do not use a mixer ( I did ) how do you even handle the mixture? I mean .. I poured right from the melting bowl into the mixing bowl and added sugar as needed and when I thought my professional KA was going to blow its motor I kneaded with my hands but it stuck to my hands so bad that there is no way I would be able to knead it like bread dough! I couldnt get it out between my fingers or off the back of my hands or .... grr. ... I don't know what I am doing wrong but like my dh pointed out .. I made three batches, none of which were any good .. I paid just about 2.00$ a bag for marshmallows, 1.00$ a pound for p.s. which it ended up each time taking three pounds so 3.00$ plus my crisco which I used plenty of so probably another 1.00$ or 2.00$ so at or around 6.00$ a batch with three in the trash I have already wasted 18.00$!!!
It was very sticky for me also and I just kept putting sugar, try using gloves and throw them out when you are done.
mdutcher that was really funny! It did make me feel a teensey weeney bit better when there were a FEW people that had problems with it as well ... at least I know I am not the only one ... I have been complaining to my dh about this problem and he said maybe later this week he can help me with another batch .. 
I did use my KA spatula yesterday after my dough hook when I knew once again that it was not the right consistency but it ended up getting stuck in the batter mixture and the rubber end pulled right off the stick 
so I pulled that out of the sticky mess and just ended up working it with my hands .. which of course led to a huge mess all of my hands ... I just don't get it .. I will try later in the week (closer to payday) with dh .. maybe he has the magic know-how!! Thanks again for the replies!!
Boy, I don't know if this will help at all. But a long time ago, before I made my first batch of MMF, I read that you do NOT melt the mms all the way. That you melt them until they are "poofy" (poofy meaning they swell up BIG), then stir to melt them(kind of like melting chocolate=). This is what I do. I crisco the bowl and the wooden spoon really well. Put mms in the bowl, the put the liquid over the mms. Then I nuke, prolly 30 seconds, but only until they are "poofy". Then I take my crisco'd spoon and stir until completely melted. Then I start adding the p.sugar to the mms slowly, a little at a time, stirring it in with the spoon. It will get to a point where is will "ball up". At that point, I take it out of the bowl, and place it on my well greased surface. I grease my hands really well, and start working in more p.sugar. At first, the mms will stick a little bit to my hands, but as I go(constantly re-greasing my hands thru it), it will all pull together and no more sticking or mess. I tend to only end up using 3/4 of the bag of p.sugar. My MMF has actually turned out for me each time I have made it. I have used both JP brand and Wal-marts brand, both worked great. Also, I actually use the big mms, not the minnis. To me, I am almost thinking that you are melting you mms too much. I remember reading over and over back when I wanted to start making it, to only melt them until "poofy". I still remember that word, lol=) I wish you luck hun, cause it is flusterating, I know! I can't get chocolate MMF to work for me and have had to throw it out. My next try at chocolate MMF will be Rhonda's=) Sending you "making the most awesome batch of MMF vibes!" GL hun, and keep at it. I bet it will come together for you, and from there on, no more problems!! Jen
PS...I hate to laugh when people have things go wrong, but the way you explained your first mishap with MMF, the bowl, and the cat, I laughed. Cause that so sounds like something that would happen to me!!! Hang in there=)
I get that you are committed to trying the MMF but have you thought about trying to make real fondant? I have used Michelle Foster's from here and also Toba's recipe also on here! I loved them both. When I made Toba's recipe I flavored it with Coconut--everybody loved it. Michelle Foster's I flavored with vanilla--also yummy!
The marshmallows scared me off so I thought I would just try making the real stuff first it was great!
I agree with marthajo1. If you try the mmf again and still have problems, try another recipe and see if you have more luck. I use Michele Foster's and love it - I haven't tried any others. I tried to be pretty detailed in the instructions for Michele's fondant, but if you decide to try it later and need help, just PM me!
I didn't read everything but tried to read all your posts Cakerator. I can't even count how many batches of MMF I have made & they have came out perfect everytime. Except for the time I burned the marshmellows in the microwave 
I'll just tell you what I do & maybe it will help you. I do everything you do but I don't add all of the powdered sugar when the mixture is in the KA. I probably use 1/2 of the PS. I take it out of the KA & lay it on to a well greased counter top. At this point the mmf is very gooey. I lay it out on the counter top & I start adding PS about a T. at a time. Then I start kneading. After it looks kneaded really good I add more PS. Then I knead again. I do this till the MMF feels nearly on the dry side. I cover the MMF with crisco, then saran wrap, then tinfoil & put it in a ziplock bag. I let it sit over night. When I'm ready to use it I uncover it, stick it in the microwave about 15 sec. I knead again & it's ready to go. MMF is always sticky until you knead it. It is runny sometimes. I think that has to do with humidity. Someone mentioned it was really thick. IMO MMF is thicker then most fondants. It goes further. Anyway that's what I do. I hope it helps. Good Luck! You'll get it!
Ok.. I dont have time to read this entire post.. but this is the recipe that I use and its sooooo easy and works perfect every time.
16oz marshmallows ( 1 lb ) I use Kroger brand
2 TBSP water
1 tsp clear vanilla
1 tsp butter
2 lbs powdered sugar..
Grease up a glass bowl with crisco .... put in the marshmallows, water and flavorings (I pour the liquid over the mm's)... Put in micro for 60 sec., stir.. if still very lumpy, put back in for 30sec.... it is perfect when there are still a few lumps.. just stir with spatula until the lumps are smooth...
I usually grease up the KA bowl.. then add 1 lb of PS to the bowl.... pour the warm MM's on top and then another lb of PS... but you can get it all in the bowl how you want.
Put the kneading hook on the KS and mix on low speed until it begins to form a dough like mixture.... speed it up a little until its mostly mixed... you will always have sugar in the bottom (unless you are lucky).
Turn it out on a rolling mat and knead the rest of the way by hand... if its too sticky add a little more of the left over sugar from the bowl until its a fondanty texture... wrap in plastic for about an hour and then its ready to use... if you own a food saver... store in food saver bags with air out and it last forever! : )
If it gets hard to work with, microwave for about 5-10 sec at a time...
I have no idea where I found this recipe but I love it!
This kinda reminds me of my bread baking class in HS. We were seperated in groups and all asked to knead dough to give us a "feel" of it. Whenever I was kneading, the dough it would be pliable and not stick to the surface. When someone else kneaded the dough after me, it became a gooey mess! They would call me again and for some reason the dough just doesn't stick when I do it. Maybe you have the "hot hand" syndrome? if there is such a thing 
Anyways, here's a *hug* for you. Come on over and I'll knead that MMF for you!!!
This kinda reminds me of my bread baking class in HS. We were seperated in groups and all asked to knead dough to give us a "feel" of it. Whenever I was kneading, the dough it would be pliable and not stick to the surface. When someone else kneaded the dough after me, it became a gooey mess! They would call me again and for some reason the dough just doesn't stick when I do it. Maybe you have the "hot hand" syndrome? if there is such a thing
Anyways, here's a *hug* for you. Come on over and I'll knead that MMF for you!!!
Awww, that is soo nice. (at the end there)
And yeah! I've heard of that too!!! Could be a possibility!
The first time I made mmf, it was a disaster and I thought I killed my KA. I was so intimidated that I never wanted to try it again. HOWEVER, recently I made 2 perfect batches by hand. Personally, I believe what helped me the most was using Crisco shortening GENEROUSLY on EVERYTHING that came in contact with the mmf. I wear snug fitting laytex gloves and grease them down too. I don't use cornstarch or powdered sugar on the work surface, I use more shortening.
Don't give up too soon!
This kinda reminds me of my bread baking class in HS. We were seperated in groups and all asked to knead dough to give us a "feel" of it. Whenever I was kneading, the dough it would be pliable and not stick to the surface. When someone else kneaded the dough after me, it became a gooey mess! They would call me again and for some reason the dough just doesn't stick when I do it. Maybe you have the "hot hand" syndrome? if there is such a thing
Anyways, here's a *hug* for you. Come on over and I'll knead that MMF for you!!!
Your sooo smart!! That could be the problem! Hot hands! I know I have a hard time making BCI roses because of my hot hands so I have to use RI when making roses. Hot hands can be a pain! CC has so many smart minds on here!
welll .... my hands ARE always hot ... 
maybe that plays a part of my disasterous attempts at mmf ... I have gotten very good hints on this thread and I really truly do thank each one of you for taking your time to help me out and I promise I WILL attempt this again ... I CAN BEAT MMF!!! So I am going to go to the store tonight and will buy more mm's ... and more p.s. ... what do you think ... minis or regular size?
I only use regular sized mm's, 16 oz. bag.
I only use regular sized mm's, 16 oz. bag.
DITTO!
What kind of Crisco does everyone use? I wonder if the new trans-fat-less stuff is causing problems with MMF as it is some people w/BC? I have yet to make MMF, but after dropping $40 for wilton fondant this week for 1 cake alone, I am seriously looking into making it. But ...*quivers lip* ...I scared!
Anyone with any tips on making MMF in the hot, dry desert (specifically, Nevada?)
-erin
What kind of Crisco does everyone use? I wonder if the new trans-fat-less stuff is causing problems with MMF as it is some people w/BC? I have yet to make MMF, but after dropping $40 for wilton fondant this week for 1 cake alone, I am seriously looking into making it. But ...*quivers lip* ...I scared!
Anyone with any tips on making MMF in the hot, dry desert (specifically, Nevada?)
-erin
Don't be scared! Once you see how much better MMF tastes and how much money you save making MMF, you'll wonder why you didn't try it sooner. It cost less than $5 for a batch of MMF. It only took one batch to cover and decorate the 2 tier (10" & 6" layers) baby shower cake in my photos. And, I still had leftovers.
Tip: Keep the fondant wrapped well and stored in an air tight container. The heat can dry it out. I wrap my fondant in plastic wrap, slip it into a ziploc bag then into a food saver bag and vacuum seal it when I'm not working with it. While I'm working with it, I only take out what I need making sure to keep the ziploc bag closed.
So, come on. Try it! You can do it!
What kind of Crisco does everyone use? I wonder if the new trans-fat-less stuff is causing problems with MMF as it is some people w/BC? I have yet to make MMF, but after dropping $40 for wilton fondant this week for 1 cake alone, I am seriously looking into making it. But ...*quivers lip* ...I scared!
Anyone with any tips on making MMF in the hot, dry desert (specifically, Nevada?)
-erin
Don't be scared! Once you see how much better MMF tastes and how much money you save making MMF, you'll wonder why you didn't try it sooner. It cost less than $5 for a batch of MMF. It only took one batch to cover and decorate the 2 tier (10" & 6" layers) baby shower cake in my photos. And, I still had leftovers.
Tip: Keep the fondant wrapped well and stored in an air tight container. The heat can dry it out. I wrap my fondant in plastic wrap, slip it into a ziploc bag then into a food saver bag and vacuum seal it when I'm not working with it. While I'm working with it, I only take out what I need making sure to keep the ziploc bag closed.
So, come on. Try it! You can do it!
Ok *deep breath*, I will try it next time! I make figures out of fondant...can I do those out of mmf too? I have been adding vegetable gum powder to it to firm it up (don't have the gum tra-whateveritscalled here in town.)
i have made it several times and it came out perfect. I used my hands instead of the mixer though. Not sure if that made a difference. It is very messy but came out perfect. If you can stand the sticky gunky mess on your hands!!!
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