Hey All! I am having trouble coloring my MMF lately. Every time I'm tinting with a lot of color, ie: Red, Black, Dark Brown, the fondant starts to act dry and crack. It just kinda starts to fall apart. I don't know if it's being overworked with all the kneeding or what, but I don't remember ever having this problem in the past and I haven't changed anything. Any suggestions? TIA!!

Well I am certainly no expert, but having just made red MMF, this is what I have learned...

To get the darker colors, add cocoa powder in placeof some of the powdered sugar (for red I only added about 1/4 cup in an 8-cup powdered sugar recipe. Add less of the PS than you need or add more liquid; adding the cocoa powder dries it up more. By adding the cocoa, you will be able to add less coloring. Add any coloring in the liquid stage...it's okay to add a bit, as when it is mixed with the white powdered sugar it will lighten up.

This was my first red (the las vegas cake) and I really had to soften it in the microwave and add crisco to get it pliable.

Good luck!

The cocoa doesn't take away the brightness of the red? I'll have to give it a try! Thanks for the suggestion. Anyone else having this problem?

If you can find the pink marshmallows (or other colors around different holidays), that is a great start for red, and a DELICIOUS flavor!

To make a bright red, I always make my MMF a bright pumpkin orange first, then add the red food coloring. It takes less food coloring this way and it doesn't change the taste/texture.

For black, I do what the above poster suggested: replace some of the powdered sugar with cocoa powder then add the food coloring.

Good luck!

For coloring MMF, I always microwave first, then when it's really pliable I start adding color...I don't like kneading, so this helps to incorporate very quickly.