I tried to make MMF the other day. It seemed fine when it was made--but I took it out today and it was so dry, it was almost like cookie dough when you pull it apart--not falling apart dry-so I added a little water and it just got worse from there. Measurements in Canada are a little different than US, but basically:

I put in about 2 cups marshmallows to 5 cups icing sugar (the recipe called for 7 cups but it would have been even more dry!) + flavor, corn syrup etc... Does this sound about right?

What did I do wrong?

It sounds like you had too much powdered sugar. This recipe can be reduced so you can try a smaller batch. definitely weigh the mm and sugar. Then hold back about 1/4 of the total. The recipe may not need all of it.

http://www.cakecentral.com/cake_recipe-1949-4-Marshmallow-Fondant-MMF.html

I had the same problem.....

i suppose im too lazy to measure, but this ALWAYS works for me.
1-16oz bag jet puffed MM
1-2Lb bag C&H power sugar
2tbls water

I melt the MM and water in a pyrex bowl in the microwave (about a minute) and stir if everything is melted i add in about 1/4 the bag of sugar. and stir it with the spoon, the MM is still HOT. then I put a pile of the sugar on my VERY CLEAN counter and dump the MM/sugar mixture right in the middleand start folding in the sugar thats on you counter and knead it like you would bread. then i just add more sugar as needed and i never use the whole bag. once i have it a good consistancy I triple wrap it in saran wrap, put it in a ziplock bag and let it rest for about 24hours(if i have time) the when im ready to use it i pop onto a plate and stick it in the micro for about 30sec, when you check to see if it has "thawed" enough b/c to check the bottom it gets hot fast.

this has aways turned out for me, hope it helps.

Did you try microwaving it for a few seconds? Was it just cold and hard or dried out?

How did you wrap it for storage?

It was cold and hard-- had it in a ziploc. I micro'd it for 30 seconds. Maybe I didn't have enough marshmallows?

how do you know the "right" consistency to stop adding the sugar.

where do you gusy frind 16oz bags of jet puffed. i only have 10.5 oz around me. i use that and it works pretty well 1/2 the time the other half it just flops.

I use the Rhonda's Ultimate MMF recipe from here on CC. I double wrap it in cling wrap and then put it in a ziploc bag. Sometimes it gets that way if I don't use it the next day, but I just knead it and sometimes add some veg.shortening at the same time. I also use the shortening for rolling it out vs. powdered sugar. HTH

This is why I always, always, always use Satin Ice. I love the consistency, trust the product and never have had an issue.

MMF is good in a pich but jeez the issues can be a pain in the neck.........

Unfortunately where I am in Edmonton-Canada I can't find any fondant other than Wilton--which I refuse to use on a cake--or J. Wilton's house brand (local wilton supplier) which is 75$ for 10 lbs--which is a ridiculous price. I'm SOL so I have to figure out this MMF recipe

And I did use Rhonda's recipe but our measurements here are different, so I went online to use the converters--I don't know if that's where my MMF screwed up?

Oh, that is so very sad....I am sorry you don't have the choice.........

I bought a package of premade fondant to figure out what it was supposed to feel like (it tasted like crap, but gave me a good example) and thats how i know the consistency. basically when you can form it into a smooth elasticty ball is when i go ahead and wrap it up. now that i have read what i wrote it's not really making any sense i hope it helps someone

I cant find the 16 oz bags either... makes me nuts....so I just keep making smaller batches..

I use a scale and buy two bags of marshmellows and just weigh it out on the scale......HTH...I've not had a problem with MMF yet.

jessicacourtney1 - that is the exact same "recipe" I use. No measurements. THe only difference is I use Roger brand ps. Sometimes it takes a little more ps and sometimes a little less. I start with the less and add more as I go along.

I would love to try another premade fondant - but we just can't get anything other than Wilton here either! I had to master mmf. My only real problem with mmf is when I need a dark color and add a lot of color - it gets kind of crumbly. I usually can manage to work with it for decoration but would never be able to cover an entire cake. Any solutions for this?

Your problem was not enough marshmallows - 2 cups does not equal 16 oz of marshmellows - and too much icing sugar. Unfortunately your online conversion led you astray - that conversion only works for liquid ingredient ingredients (milk, water etc where 8 fluid oz equal 1 cup = 225 ml).

It is hard with dry ingredients to to a conversion unless you actually weigh them out to begin with (i.e. 1 cup of flour isn't the same weight as 1 cup of icing sugar). I would suggest getting a scale that does oz, grams etc (cheapy at Walmart / London Drugs) so you can weigh out your ingredients. Since the bags of marshmallows aren't 16 oz in Canada, you MUST weigh. You'll need at least 1 to 1 1/2 bags for that full recipe.

With a good scale, this recipes works great. I use MMF for everything I can!

If you have any questiosn feel free to ask, and best of luck.