Ahhhh... Mmf Is Not My Friend!! Please Help.
Decorating By cakerator Updated 5 Sep 2006 , 8:24pm by cakerator
ok, this is my second attempt at making mmf. both times 1/3 of the mixture was all crumbly. is this right? out of one full batch of ingredients, i end up with a little more than half that amount in fondant. also, the last time i used it a week or so after i made it and it broke apart constantly as i rolled it out. i think i am doing something wrong. i just can't get the hang of it.
should i be kneading it longer?
i hate this stuff. 
i am going to have to buy the wilton ready-made eventhough it tastes yucky. i need it for a cake for this saturday.
any help or advice is greatly appreciated.
thanks 
Disclamer: I am no expert on fondant! But I personally think that the large batch of MMF is too dry. The first time i made it I just dumped in all the sugar and it was just too much. If I were you I would hold back on the the powdered suger by about a 1/4 (of the bag) or so to start and then just keep adding until you get the right consistency. It shouldnt be crumbly, but not sticky either. I think it should feel like a pizza dough or similar. I find that the small batch of mmf works better for me. There is more water to sugar ratio for some reason. Even then I dont think I need all of the sugar. Usually I will just make up a few small batches at a time since the large batch makes up a lot and I dont ususally need that much.
It's not my favorite either, but I'm getting better at it out of sheer persistence since it's cheaper than satin ice or chocopan! The last time I made it I used my kitchen aid like they say on here, and it worked pretty well. before I've kneeded it by hand, and that works too, you just want to make sure not to add too much sugar (packed instead of sifted makes a much bigger cup) and then kneed it with LOTS of crisco. I had to have my husband do it since my wrists get tired, but then it came out really well.
Good luck!
I always add 3 tablespoons of water and 1 tablespoon of flavoring to my MMF. In the winter when it is really dry I add even more water. With that much liquid, it does take all of the powdered sugar. I like to make nice, big batches of fondant.
Also, if you store MMF for later use, make sure you wrap it in Saran and ALSO put it in a ziploc bag. I still microwave my MMF until it is warm after storing it. That makes it pliable again. Be careful though, you don't want to burn yourself on hot MMF. Carefully knead it together to get rid of all bubbles after microwaving it.
I made two batches of MMF yesterday.
They came out perfect..
Add a little water if it's crumbly or dry, then knead again until it is
soft and pliable. But heat it up a little bit first in the microwave b4 adding some water.. I hope that helps. 
When I make my MMF, I add about 1/4 cup of crisco to the melted marshmallows and start sifting powdered sugar in and stirring. I keep stirring (by hand, I feel like making my KA do it is like child abuse or something!)with a wooden spoon untill it pulls away from the side of the bowl. Then I sift a big pile of sugar onto my roll and cut matt and dump the blob on top. I use my hands at this point and keep folding the fondant onto itself and sifting on more sugar untill it isn't sticky. Usually I use jsut over 3/4 of a 2 lb bag of powdered sugar. The crisco helps to keep the fondant from being too crumbly and helps me with elasticity.
I havent made it too many times but I seem to have better luck making it in small batches.
I have used both my KA and my bare hands and it has turned out pretty well.
But remember to grease your hands or the KA bowl and dough hook pretty well before you start. and always add just a little more than half the sugar called for at first. As it all starts to come together you can add more a tablespoon at a time.
Good Luck
--Anu
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