ok I just made marshmallow fondant for the first time, and it seemed fine when I wrapped it up. I have now started rolling it out, and it's cracking. It's too dry and it's kinda hard to roll. Is that how it's supposed to be? If not can I treat it like regular fondant, and add shortening to it to make it more pliable? HELP
i usually make the alternative MMF (in the recipe section) which uses more shortening, and i haven't had any problems with it drying out, in fact, i usually have to roll it out with corn starch b/c it is too soft. so i would definitely recommend adding shortening if it is too dry.
OK, you can fix this..
Did you knead before you wrapped it ?
Pop it in the microwave for about 20 seconds, but at
a low setting, like #3, then add a little water, about 1 Table spoon OR
1/2 tsp. of Crisco. But when add either water of Crisco, add a little bit at a time, kneading after each addition. You have to knead really well.
Good luck 
kellylowe you can heat up your fondant in the microwave to soften in so you can roll it out. I don't think there is enough water in that recipe. I always use 3 TBSP of water and 1 TBSP of flavoring. Then it usually will take the full 2lbs of sugar. With less liquid the full two pounds is usually too much.
You can use shortening with the fondant but you don't want to use too much.
One time I had some fondant that was too dry. I didn't have time to start over. I stuck the fondant in a microwave safe bowl with a TBSP of water and covered it. I microwaved it for about 40 seconds. I let it cool a little while and then I greased my hands liberally and mixed it all together. It was a little messy at first, but it saved the fondant and I was able to use it!
I agree with previous posters on that the recipe either needs to add a bit more water, or remove a cup of sugar from the recipe. I guess it depends on where you live and how humid it is. The central air even dries it out!
Add some Crisco and microwave it for about 10 seconds. Work it in well and roll it out with some cornstarch. That should help. I find that if I use too much Crisco it gets too stretchy and greasy for me, so I use the cornstarch. Also, I don't roll it out too thin to avoid ripping.
Good luck!! Let us know how it turns out.
Angie
There are other posts on this problem. The reason is because of humidity, moisture in the air varies, most of the time you do not need the 2 lbs the recipe states. The recipe should be revised to use 1-3/4 lbs of powdered sugar, then add more if you need it. It is a common problem, but fixable.
Good luck.
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