And it sounds like you used to much PS or didn't add enough water to the MM's when you were melting it. My recipe calls for 2 lbs of PS...the first couple of times my MMF came out great, but the last 2 times I made it, I used all the PS that it called for and my MMF was dry and cracked around the edges. Just made some today and used less PS and it came out perfect!
All those fixes work for me...but I will reserve 2-3 cups then check for stickiness after the resting period. Sometimes I need it (wet day) sometimes not (dry day). mimi
Try Rhondas Ultimate MMF recipe. It calls for corn syrup and crisco. I like it very much 
You can also add glycerine to it to help with pliability.
Here is the recipe :
http://www.cakecentral.com/cake_recipe-3183-1-Rhondas-Ultimate-MMF.html
The glycerine is in addition too. Rhonda's recipe has corn syrup in it. I don't usually need to add glycerine unless I've been rolling and rerolling with a lot of powdered sugar. Also - you can flavor it however you want. I use a ton of butter flavor in mine.
And it sounds like you used to much PS or didn't add enough water to the MM's when you were melting it. My recipe calls for 2 lbs of PS...the first couple of times my MMF came out great, but the last 2 times I made it, I used all the PS that it called for and my MMF was dry and cracked around the edges. Just made some today and used less PS and it came out perfect!
I was going to say this very thing. I never use all the PS the recipe calls for.
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