I have just started making MMF. The first time I used it I absolutely loved it - I didn't tint it. I made some last week and tried to tint it while I was making it. It seemed to be fine until I tried to roll it out. It kept breaking apart. Should I have added a little more water to it since I was using gel color - the color just seemed to make it drier?
Also, I keep my rolled fondant in a sealed container in my pantry per the directions. Everything I've read says to store MMF in the refrigerator. Is there a reason for this? Has anyone stored it like rolled fondant?
You may have added too much PS to it. I never add the full amount the recipe calls for. For tinting, I usually add the gel color to the melted MM before adding the PS. For small quantities of a certain color though, I just knead the color in by hand after I've added the PS.
I wrap it tightly in plastic wrap, then in a Ziploc bag, squeezing out all the air.
Just for clarity, when you say that you colored it while you were making it, do you mean that you added the color to the melted marshmallows? Or you made it fresh and colored it right away?
I don't think the dryness of your fondant has anything to do with the coloring step. I think it has to do with storage. Try kneading it again, on a crisco covered surface. If that doesn't do the trick, try kneading Crisco directly INTO the fondant itself.
Either of those two things should restore pliability.
I added the color after I mixed it all together because I was splitting the batch in two. I did put it back in the microwave for 15-30 seconds and that did help some, but I ended up throwing the colored batch away. I'll try adding less PS and see if that works. I really want to keep using the MMF because I had such good luck with it the first time and everyone who tasted it seemed to like it better than any fondant I had used before! Thanks for all your responses!
I have never refrigerated mine and never had a problem with it. I do try and use it up within a few weeks though.
Thank you so much for your reply - I'm going to try storing it sealed in my pantry. I usually don't make it until I know I'm going to need it, so I also use mine within a week or two.
To PuffCake - I was wondering, when you say you wrap it in plastic wrap and put it in a ziploc bag after you squeeze out the air, do you put it in your pantry or in the refrigerator?
I never refrigerate fondant. I just store in my pantry. I sometimes even put it in a tupperware container too! Plastic wrap, ziploc, container. It may be overkill, but it stays fresh. It always needs a few seconds in the microwave and kneading a bit of Crisco to help soften it up though.
To PuffCake - I was wondering, when you say you wrap it in plastic wrap and put it in a ziploc bag after you squeeze out the air, do you put it in your pantry or in the refrigerator?
I never refrigerate fondant. I just store in my pantry. I sometimes even put it in a tupperware container too! Plastic wrap, ziploc, container. It may be overkill, but it stays fresh. It always needs a few seconds in the microwave and kneading a bit of Crisco to help soften it up though.
Thanks so much, I'm still so new at this I'm afraid of doing something stupid and end up making someone sick!
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