I LOVE FONDANT!!! Before I found CC, I always used Wilton fondant, because I didn't know better. I liked the texture and the way it "handled", but like most everyone else, hated the taste. When I found the MMF recipe and made it for the first time, I was so excited because it tasted great and was easy to make. I let it rest for a few hours and decided to "play". When I tried to use it, my heart broke. I put it in the microwave for a few seconds and started kneading it. Everything seemed fine. Then when I tried to roll it out, it started cracking and all but falling apart. It almost seemed like it was too dry. I balled it back up and warmed it again. Same thing. I have tried to use MMF several times with the same results. I followed the recipe and even left out some of the powdered sugar as some had suggested. If anyone can think of anything that I may be doing wrong, I would love your feedback.
When you microwave it to much it will dry up and crack like that. when you find it a little dry dry try kneading some crisco into it and it should roll out fine.
This has happened to me too, and I think it's that the fondant is drying out as it sits, and also drying out a little when you microwave it. I still microwave mine to make it a little softer when I'm starting to work with it, but also knead in a little bit of crisco. That will help give it a good pliability again so that it doesn't crack so easily.
HTH.
Hi. Just wanted to let you know that I use MMF all the time and have not had any problems with it. As soon as I am done making it, I place it on some Press - N-Seal wrap and wrap it up very tightly. I then place it in a Ziploc bag and let it sit for at least a few hours before I use it. When I am done using it, I make sure I wrap it up again with the Press-N-Seal and put it back in the bag. This has worked very well for me and the MMF has lasted literally for a couple months with no refrigeration or the need to microwave. Hope this helps!!!
I too had the problem of the MMF cracking. I tried the Crisco tip and that's just what it needed! When I take it out of the mixer to finish kneading it, I add probably 1/4 - 1/3 cup by just putting a blob in the middle of the MMF and kneading it in. I keep adding Crisco until the MMF is the consistency I want.
KHarvey, I am glad you are having this problem... not because I want you to have problems, but because I needed this info too! I have trouble with it being either way dry, or too sticky. They are both hard to work with! I am doing an MMF cake today and was SO GLAD to see this post! I am going to try the Crisco thing! So, I wish us BOTH luck! 
Edited to add: I just made a half batch MMF for a cake and kneaded in the crisco as mentioned... man that made it so satiny!! I think it's going to really do the trick! I feels more like Wilton fondant, but it's still edible!! Mwah... mwah... mwah... *kissing the cheek of each of you who shared this trick!*
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