The first time I made it, I didn't let the mixture cool enough before adding it to the sugar. This time, I bought a probe thermometer and let it cool to right about 95 degrees. I also added the white chocolate and it's even better than MMF in my opinion! (can you tell I'm happy)

CONGRATS! It's such a great feeling when something goes right!

I've been thinking about trying MFF soon. I've only ever used MMF and have been pretty pleased however sometimes it can be tempermental! Now you really make me want to give it a try!

What is MFF, and how much white chocolate do you add when you make it?

Yes, wondering about MFF also. Thanks for the info. Love working with MMF.

i don't remember having to cool anything...what do you mean by this

MFF stands for Michelle Foster's Fondant & it IS wonderful to use! It is in the recipe section.

Thanks!!!!!! Going to check it out now.

You have to let the liquid mixture cool after you take it off the double boiler because if the corn syrup and glycerin mixture is too warm, it will melt the powdered sugar when you begin mixing it in and throw off the entire batch. The melted sugar will leave you will a sticky mess that will require a lot of extra powdered sugar to be worked in that changes the fondant all together.

MFF is the bomb!

The candy thermometer is the key - I use one too and usually use about 95 degrees also. I'm also very careful to strain the syrup as Michele suggests, and let the fondant rest overnight before trying to use it. I usually heat my syrup mix on the stove rather than in the microwave - I've had sticky boil-overs in the microwave but never on the stovetop. But whatever works is good