I recently tried mmf for the first time and my marshmallows would not melt to a liquid state. It keept puffing so high, when the microwave was on ,and would settle again when off.All the time it would be musshy, and still hold its shape but not liquified. I finally had to use it as it was. The fondant came out fine, but I was disappointed since I thought this was an easier way to achieve fondant.
Can someone tell me if there is a special brand of marshmallow I should use? I used kraft brand.
And how do you store MMF?
Mine does the same thing. I think that is the nature of melting marshmallows in the microwave. It never actually gets to be liquid (did you stir it between heatings?).
You can store it the same as fondant (cover with a film of crisco; wrap in plastic and place in an airtight container). I put mine in the fridge but I don't think it necessary (?).
Great cake by the way!
Your cake is just great! Yes, as the pp said, the nature of marshmallows is to get puffy when heated. I heat mine until they are nice and puffy, then stir them with a little water/flavoring until they make a soup.
You can store MMF just like regular fondant, in an airtight container. As it is pure sugar, it will never spoil, and you can leave it at room temperature. It usually stays good for a month or two, depending on how well wrapped it is. Pop it in the microwave in 5-10 second increments and knead with some crisco to make it come back to life when you're ready to use it. If it's crumbly, that's how you know it's too old to use.
Thanks you guys. I did try stiring mine with a spatular rubed with crisco.
This really helps. Now I think I'll try again.
Looks like you got your ? answered but I wanted to add that the cake looks really pretty! Turned out nice 
Thanks again.
What is this I,m hearing about someone's ultimate MMF. Can I have the recipie please, so that I can give this a try also.
That's Rhonda's Ultimate MMF, here ya go!
http://www.cakecentral.com/cake_recipe-3183-2-Rhondas-Ultimate-MMF.html
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