MMF-EASY PEASY! Made Using a Kitchenaid Mixer

This is my first recipe to add to the group, and I'm so excited to share! I was struggling with MMF, in fact, I posted many a forums with issues, First it was crumbly, second it was so soft and heavy I couldn't get it onto my cake except for sheer luck (this wasn't my first time making MMF either, for some reason I was just having really inconsistent results). After posting back and forth with various people, and using my own experience, and watching a video, I think I mastered it. So this is for those of us who have struggled and needed an easy MMF. I even bought some Satin Ice to "feel" what Fondant should feel like. This MMF is a tad softer than the kind I bought, but I made figures out of it without the addition of gumpaste/tylose/glucose/gumtex or any other thing that is said to help with it (we were in a snow storm, and I needed to use what I had on hand). My figures stayed up to the challenge, all I did was kneaded in some extra PS (per figure, I didn't measure it, just "felt" and adjusted)--Best Part most of it was done in my Kitchenaid!!!


  • 8 Cups of Mini Marshmellows (I'm using Jet Puffed)-And I'm measuring 8 Cups in my Pampered Chef Batter Bowl 3 TBS of Water 1 TBS of Flavor 9 Cups (ish) Powdered Sugar Sifted 2 ish Heaping TBS of Shortening (I just used one of our large kitchen spoons so it could be more)+ whatever you'll use to grease your work space


Directions (in this order too): 1. Grease Bowl and Dough Hook of Kitchen Aid 2. Sift 9 Cups of Powdered Sugar in a separate Mixing Bowl (found out this IS VERY important) 3. Put marshmellows, Water, Flavor, Shortening in microwave safe bowl (I used my batter bowl) 4. Heat up marshmellow mixture in 30 second zaps, Pull out, Stir, Keep heating until the marshmellows are almost Melted, it will look soupy with some lumps 5. Scoop 6 Cups of PS in Kitchen Aid. (all the while the marshmellows are sorta cooling down--but don't let them cool completely) Make a well in the powdered sugar with the measuring cup 6. Pour Marshmellow Mixture into PS well, it's going to spread out and cover all the PS basically, but it helps for it to be in the middle of the PS. 7. Put 1 More Cup of PS on top of MM's 8. Kitchenaid first setting, on mine its Stir, once the PS is mostly incorporated Put on the next setting (I used 2), let it run for a while, you'll notice there is PS on the sides of the bowl, that's fine, leave it there, try and refrain from scraping it down :) 9. Here's where it comes to your EYE and Finger, This video (there are two parts to this video, I only posted one because the other comes up on the side bar) helps you see what I'm talking about. You'll notice it will start to creep up on the dough hook, if its not doing this yet, start adding the PS 1/2 cup at a time until it does (I didn't let it fully creep up, once it started is when I moved to the next step). 10. Touch the mixture, if its goo and sticking to your finger completely, add 1/4 of PS, if its slightly sticky, then you're ready for the next part 11. Prepare a portion of your counter (or where ever you hand knead MMF), Bring your sifted PS left over in your separate bowl where you can get to it easily, Shortening on the area where you'll knead, dump out Mixture (Just for a visual, I still had to scrape mine out--I tried not to fully mix this in the mixer--in the video she mixes it all the way in the mixer, I found I got a better workable material if I had some hand kneading in there so I could feel the right consistency). Grease your hands up 12. Add more ps like 1/8 of a cup at a time if it appears to be falling under its own weigh--the perfect MMF should be able to hold its weight a little even at this stage-- hand knead, add more PS if you need to, (by the time It was all said and done I had left over PS in the bowl-quite a bit, I'd say I only used about 3/4 of the bag in the mixer, and then like another 1/2 cup (maybe) when I had kneaded it.) 13. Grease it up, wrap in saran wrap--I used to do the gallon bag also, but I only did saran wrap this time like triple wrapped, but if I were making it a couple days in advance I probaby would of done a gallon bag also--let rest overnight (or atleast several hours, 8+), Some things to look for: I mixed until the consistency was stiff enough to scrape out the MMF of the bowl and very very minimal stuck to my hand, however it didn't hold its own shape when I put it on the table. When done, it should sorta hold its shape, but still will fall (almost like the 10 second peak you look for when doing cookie icing) Do let it rest overnight, I made this mid day so that I could monitor how it does as the hours go by, it does get stiffer as the hours go by, however, mine still didn't completely hold its shape until the next morning--and still it wasn't hard as a rock, which I think is the consistency I kept getting when it was crumbly. This fondant is so different than what I have made in the past, it has a satin-y (i know making up words) feel/look to it. It feels more like silly putty. Hope all these made sense, I'm sure its something you'll have to just do, in order to really understand my rambling. But atleast here is a compilation of my research, and I hope it helps :)