Hard And Dry Mmf

Baking By Kookie Updated 25 Oct 2007 , 3:11pm by tasteebakes

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Kookie Posted 21 Oct 2007 , 6:39pm
post #1 of 18

I made Rhonada's MMF and It was hard and dry. I add some water and lots of crisco but still not easy to work with.
Do you guys use 2lb powder sugar or less?
When I kneed it, I see lots of dry lines and cracks.
What did I do wrong?
What brand of Marshmallow do you use?

17 replies
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amysue99 Posted 21 Oct 2007 , 7:07pm
post #2 of 18

I don't have any answers, but here's a bump! But, sounds like maybe too much powdered sugar.

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sable905 Posted 21 Oct 2007 , 7:00pm
post #3 of 18

I have made Rhondas MMF many times and have never had a problem. Many people have posted on here that if it get's hard you can just put it in the microwave for a few seconds and it will soften right up. I hope that helps. I also use the Kraft marshmallows - Jet puffed. Good luck

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rhesp1212 Posted 21 Oct 2007 , 7:13pm
post #4 of 18

I agree with PP....too much powder sugar. I live in a very humid climate and I never end up using the entire 2pounds of powdered sugar.

You can try heating it up in the microwave for just about 10 to 20 seconds. Be careful, as the center is usually hotter than the outside. Warm it slightly and try kneading in more crisco and maybe a little corn syrup, which helps with pliability. Adding water will make a big sticky mess!

If all else fails, start over!! sorry you're having a hard time with it.

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Kookie Posted 23 Oct 2007 , 2:33am
post #5 of 18

Next time, I will use less Powder sugar.
I used Microwave to warm it up but during kneading time, it gets hard again..
but thanks for your advice.

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Denae Posted 23 Oct 2007 , 2:49am
post #6 of 18

sounds like too much powedered sugaer. i use the same recipe. i usually use about 6 1/2- 7 cups of powdered sugar in mine. once you work with a lot you get a feel for it on what works. hope everything.

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tasteebakes Posted 23 Oct 2007 , 3:01am
post #7 of 18

I always use kraft jett puffed because I read somewhere to never deviate from that, so I don't and I don't have a problem. I've never measured my powdered sugar. I add some to my bowl of melted marshmellows a stir it in. Then I dump it out onto my crisco and powdered sugar covered counter and start kneading and adding more powdered sugar until it is not sticky. Also it should stretch without tearing.
Have you tried adding water back to your mmf. If that doesn't work, start over...

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Kookie Posted 23 Oct 2007 , 3:16am
post #8 of 18

tasteebakes &Denae
I add some more water too. I live in CA and it is dry here.
Maybe that is reason why I need less sugar. I really don't know.
I wish someone shows " how to " Video or picture

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ericaann79 Posted 23 Oct 2007 , 3:27am
post #10 of 18

I have tried everything with MMF...made many batches...all failed. I have been baking since before I could count...very frustrating to not be able to get it to turn out especially after all the raving on here about how great it is. I did have it turn out some what fondant like once, but went to roll it out and it cracked everywhere. I use Toba Garrett's fondant from here...tastes great and it is as pliable as the nasty wilton brand! Try that out unless you have your heart set on the MMF.

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tasteebakes Posted 23 Oct 2007 , 3:44am
post #11 of 18

Go here and learn to love MMF. It is your friend!


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lvablkmn Posted 23 Oct 2007 , 3:50am
post #12 of 18

I just tried the MMF also for the 1st time. Mine didn't seem to come out that great either. I don't have a KA & only have a hand mixer. Because this is so thick it almost burned out the engine!! I kneed it also, but still seems dry. I did use a different recipe - I added candy melts for flavoring. Is this something that I should completely stir by hand & not use my little hand mixer? Maybe it would come out more better?

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tasteebakes Posted 23 Oct 2007 , 2:31pm
post #13 of 18

Omigosh! I never ever ever use a mixer for MMF! Here is what I do,

1 bag of the jiffy puff mini marshmellows (has to be this brand) There is two sizes of these at my store, I don't have one at home to look at but one is bigger than the other, I use the smaller bag.
1 2lb bag of powdered sugar (doesn't seem to matter what brand
2 tbsp. of water

Completey grease the counter that you will be working on. It is like kneading dough to give you an idea of how much space you will need. Put a cup or so of powdered sugar over that. Keep the crisco out because you will need it to grease your hands.
Dump the bag of marshmellows into a microwavable bowl add the two tbsp of water. Microwave for 30 seconds. Take out stir. Repeat until all the marshmellows are melted. Usually takes 2 min to 2 1/2 min.
I used to knead in color after I got it all ready, but I learned this easier trick from the link I posted here earlier. Add any color you want the fondant to be to this marshmellow mixture. If you want chocolate fondant add about a 1/4 to 1/2 cup of cocoa. (Tastes like tootsie rolls, is yummy. That's how I made the bows on the bridal shower cake in my pics) After adding color (if you wanted it otherwise leave white) slowly mix in about 1 to 1 1/2 cups of powdered sugar to the mixture. If you need to you can grease your spoon, but I never do.
After that is mixed in, making sure there are few to no powdered sugar lumps. Dump the whole thing onto your greased/sugared surface.
Now grease your hands up good, in between your fingers and everything. Add some more powdered sugar to the mass on the counter and start kneading it in. Keep adding powdered sugar as you go.
When it is done it should hold it's shape like a dough ball and not be too sticky to handle even without greasy fingers. It should be able to pull and stretch without tearing. If it tears it is too dry. Add water back to it a drop at a time.
If not using right away ( I like to make it up ahead of time) Wrap your ball in saran wrap and place in an airtight container (tupperware) If you come back to it and it is drying out just nuke it for 10 seconds and it will be fine.
Some people hate making it, I think it's fun and easy

Here is a link to my website that has a picture of what your MMF dough ball should look like


DON"T GIVE UP! It is SOOOOO worth getting it figured out.

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lvablkmn Posted 23 Oct 2007 , 4:12pm
post #14 of 18

Thank you so much tastee for the all the info. I din';t realize I shouldn't be doing it with the mixer until I already started it. I left it sitting over night, so I'll see how it turned out. Have you ever tried the candy melts? I tasted it & at least it tastes good, but that might be the only good thing about it! I'll try it again, but next time I'll follow the rules you gave me rather than burning out my hand mixer!!

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tasteebakes Posted 24 Oct 2007 , 3:50am
post #15 of 18

No, I haven't tried candy melts at all yet. I was going to try them for petit fours eventually. I'm still trying to get poured fondant exactly right, just about got it.

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Denae Posted 24 Oct 2007 , 7:59pm
post #16 of 18

the recipe i have calls for karo syrup, popcorn salt, lemon juice and vanilla. things like for plyability. what are you using for that?

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tasteebakes Posted 24 Oct 2007 , 9:58pm
post #17 of 18


Are you asking about poured fondant?

I mix 6 cups p. sugar, 2 tbsp corn syrup, and 1/4 cup water.

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tasteebakes Posted 25 Oct 2007 , 3:11pm
post #18 of 18

Here is a really rough tutorial with pictures on making MMF. I'm going to make a more detailed photo tutorial next week in my shop.


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