I tried making my first batch of MMF over the weekend. I used the recipe that uses FLUFF and confectioner's sugar. I put about 7 cups of confec. sugar in it but it still seems rather sticky. I kept kneading more in and at first the fondant was smooth and soft, but then it would turn sticky again. Is this normal with MMF? It seems like it would be very difficult to mold over a cake right now, but I don't know for sure. I have it in plastic wrap and a bag, sitting on my table.
Also, does it go into the fridge?
Thanks!
bumps this for you cause i would like to know also
. Hope that somebody will come in to help us out 
Well I made MMF for the first time last week...my first fondant ever... but it turned out wonderful!! I didnt use fluff.. The recipie only called for 16 oz of mini marshmallows and 2 lbs of powdered sugar. It all worked out wonderful for me! Maybe you would want to try this recipe?? It was beautiful!! Nice to work with!
I've made the marshamallow fluff fondant twice, and I added some Crisco both times to make it more elastic.
Here's a help thread (using a different recipe) but whether fluff or marshmallows, I think the principle is the same:
http://forum.cakecentral.com/cake-decorating-ftopict-101181.html
Another thread with the same mmf problems:
http://forum.cakecentral.com/cake-decorating-ftopict-474023-.html
HTH
I used the fluff for the first time this week. I ended up using crisco when kneading it and actually added some glycerin to it. I got the idea from a box of Wilton fondant. In the end it worked out fine. The recipe didn't call for crisco or glycerin. Fluff is so much more convenient than melting marshmallows. HTH
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