I love mmf it's simple to make and easy to work w/ I want and try make Rhondas fondant someday I will.... but let me tell you when I am mixing the mmf before I start kneading it I get some shortneing and rub it on my hands and that small amount seems to do the trick the mmf gets softer and it doesn't look dry HTH another trick I learned here on CC was to mix in your color when the marshmallows are melted n then pour the mixture w/ ur sugar it works great all the time
Okay, I'm definitely NOT the MMF guru here. But, the first time "I" made it....it turned out too soft. I found that I have to "feel" the texture so now I only mix it in the KA using the dough hook and when all ingredients are incorporated I hand mix it. I don't put all the sugar that it calls for initially, because, well, again I have to "feel" it. Yeah, I'm weird, okay? My point being, maybe if you try hand mixing some of the sugar in you can tell more about it.
Re: Colors. What kind of coloring are you using? I'm an AmeriColor convert. That's all I use now. Their colors are much more vibrant than Wilton.
Good Luck! Practice makes Perfect! Yeah, right....like I really practice! LOL
Beth in KY
It can stay out on the counter for several weeks, or in the freezer for several months. Just put a generous coat of Crisco on it and wrap it in several layers of saran wrap. I take mine directly form the freezer to the microwave to soften it and it is perfect everytime.
There are several different recipes for MMF. I use 16 oz marshmallows with 2 lbs PS and it is perfect. Do you know if you may have accidentally bought the 10 oz bag of marshmallows?
I started adding the 1/3 cup of shortening as in one of the recipes here and it is much less dry. I also don't use all of the ps called for.
MacsMom is that all you use for the MMF recipe? 16 oz mm and 2lbs ps? That's it? Seems so easy. I have been wanting to make it and chocolate mmf.
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