Jello MMF

step 1. Grease large glass bowl, wooden spoon or rubber spatula. If using a KA to mix the fondant go ahead and grease bowl and dough hook. step 2. add marshmallows and water to greased glass bowl, put in to microwave for 1 minute. Stir mixture then return bowl to microwave for an additional 30 seconds. step 3. Stir marshmallow mixture, making sure all lumps are gone, add this time pour in your powder jello. stir until blended. mixture will be slightly grainy at this time. step 4. If using KA- pour and scrape mixture into greased KA bowl, add powder sugar, mix. add more pwd sugar until mixture is tacky. step 5. Sprinke pwd sugar on a flat surface or silpat, turn out marshmallow fondant onto surface add more pwd sugar and knead, and add sugar until it resembles a dough that is not tacky, but firm to the touch. It should be very pliable, it will droop when you hold it up. Do not make this fondant stiff. Step 6. The Jello-MMF ball will be very warm, immediately wrap in saran wrap. and let it rest overnight. I have determined that THIS STEP REMOVES ALL GRAININESS. The heat and moisture at this stage allows the sugar in the jello to melt completely. Step 7. The following day. The jello-mmf will be very hard. While still wrapped, place the fondant in the microwave, heat for 15-30 seconds, flip over fondant and heat another 15-30 seconds. remove saran wrap, knead once or twice and it is ready to cover you cakes. Notes of Interest: It takes about 5 mins to make this fondant. You can use whatever flavor jello you want. The Jello DOES color your fondant. That is why I have a link to the colorless/flavorless jello. so you can color or flavor as you wish. Here is a link to a cake that I made using this recipe. The flavor was strawberry jello, and the jello itself gave me the pink shade. I did not add any other coloring to the fondant. I hope you all have as much fun as I have had using this recipe. You wont believe how pliable and smooth this fondant is. It was the first time I have done a fondant cake that there were NO tiny cracks, or what I call strechmarks, at all in the fondant.