I can't seem to get it right 
. It seems pretty stiff, not as stiff as Wilton which is the only kind I have ever used and that was only once 
. It is so stretchy it will not hold its shape at all. I have already added more powdered sugar than the recipe called for. It is really humid here but I can't believe it would require so much. I used the easier MMF recipe that uses marshmallow cream, vannilla and ps. and that is it. You just stir it together and knead and there you have it....supposedly!
What could be wrong? Should I just keep adding in the ps?
I'm sorry, I've never made that version of MMF for that very reason. It just seems to me like you would have issues with it. I would suggest adding more powdered sugar, but then you run the risk of making it crack when you try to use it. I know with the regular recipe, you don't even use a whole bag of powdered sugar. Did you get the right size container of marshmallow cream? Maybe you added too much. Not sure. Wish I could help you more. Good luck.
The way I make mine and LOVE it. I take a 2lb bag on powered sugar. 3/4 goes into my lightly greased mixer. The other 1/4 is poured onto my lightly greased table in a pile. I take another bowl, put in 2 tablespoons water with 2 16 oz bags of marshmellows. Heat 30 sec, stir and repeat for about 2 min. Pour the melted marshmellows into the mixer, turn on and stop every 30 sec or so to scrape the sides. Once it's picked up most of the powdered sugar I pour it onto the remaining pile on the table, grease my hands and knead it for about 5-10 minutes. I find that greasing the ball and chilling it overnight works best. The day I use it I put it in the mircrowave for 30 sec until it softens a little so it's easier to work with. If when you use the next day it starts to tear a little add a little more water or grease. Almost never tears and stretches over a cake beautifully. And tastes fabulous. Hope this helps!
I had problems with MMF on two occasions. I tried the one with MM Creme and it just did not work for me. Then I tried the one where you melt the MM and add the sugar. I didn't work the first time either, it was sooooo STIFF that I couldn't even knead it! But I have since discovered the secret. You cannot add all of the powdered sugar to these recipes. You have to add a little at a time until it forms the "dough" consistency you need. I also know this....the recipe works much better in a KA mixer! If it does get to stiff on you, you can knead in some shortening. Hope this helps some!
Andrea
Yes, it's true what afh0212 said...you can't add all of the powdered sugar. I also rub in a dot little shortening to make it pliable....maybe if it gets stiff...try putting it in the microwave for a few seconds...then knead it and roll it out...add a tiny dot of shortening then and see if that works..that is what I do anyway and it works great. ....but I also have never used the mm creme.
I hate to say it cassi_g16, but I think I'd throw that out and start over. I have used the MMF recipe that the other girls are talking about, where you just melt the marshmellows in the microwave with a couple T. h20 and I just pour the melted MM into a bowl that has about a 1/4 of a bag of powderd sugar in it. I mix it and add powderd sugar until I cant mix it any longer. Then I take it out of the bowl and kneed in the rest of the pwd sugar until I get the consistancy that feels right. It will get less sticky too. And I don't end up using a whole bag of pwd sugar either. Of course when I'm kneeding it I use a little crisco on my hands to keep it from sticking. You can add some flavoring into the melted marshmellows before you mix it into the pwd sugar if you want to also. I've never had any problems with this at all. My kids love to eat it as soon as I get it done!!! And I do let it sit over night in the fridg. I usually take it out the next morning to let it get soft enough to use, but I guess if your in a hurry.. you can put it in the micro. just for a few seconds to soften it up. Hope that helps....
Good luck!!! 
I actually couldn't find a 16oz (what the recipe calls for) container so i used what I could find...13 oz. I made it over a week ago and have kneaded in more ps on two different occasions since then!! It still won't work. I guess I just need to trash this one and try the regular one. Is the consitancy you need it at the same as wilton's ready made fondant? That is the only one I have ever used. It was really stiff. With all the powdered sugar i have added to this stuff it has never reached the consitency of wilton's. It is more like a stiff playdough.
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