I tried making MMF three times tonight and it is so dry it's crumbly. I'm going to try one more time any suggestions? I followed the directions carefully. Thanks

Make sure you're using a full pound of marshmallows and not the 10 ounce bag. I nearly did that the first time. I caught myself in time, but I'm sure it would have made a dry, crumbly mixture, if I hadn't.

I had good luck warming the batch in the microwave for a few seconds and then kneading in a little shortening after it got too firm a couple of days after making. Made it totally soft and workable. You might try that, too.

I agree,
Mine gets a little crumbly too and a few seconds in the microwave makes such a difference. When you get it warm again grease your service and hands with vegetable shortening and knead it. I think you will find it will be perfect if you used the right amount of marsmallows.

I've read that you don't need the full 2lbs of sugar. So you may want to try using less.

The first time I used all 8 cups and it was dry and crumbly and hard as a brick. I think I lost 10 lbs trying to roll it out! LOL. I made it today and used only 6 cups of sifted powdered sugar. It came out great!

I just did that. made mmf without reading the size bag of marshmallows. Duh? I need to remember to read the packaging size.

I made it yesterday and the same thing happened. A ball of it seemed to work, but it probably was about 1/2 the amount of sugar...the rest of the sugar was just walled up around the mixing bowl. I couldn't get it to combine at all. I finally just took out the stuff in the middle and chucked the rest. I haven't tried to play with it since I wrapped it up. I think the marshmallow needs to be really warm and gooey before it gets combined, also less sugar. That's what I'm going to try next time.

Thanks for the tips everyone! I have been trying to get the hang of making MMF, but it's been very hit and miss with me. It either turns out too sticky, or dry and crumbly. I'll have to give these suggestions a chance and try, try again!

(or you can just use a Michael's coupon and buy some NOT as tasty, but does really matter when you are making a masterpiece? )

the problem with the MMF is as was already said, it is hit and miss unless you do it a LOT. I don't think many people here like teh taste of fondant, much less store bought fondant. At least MMF gives you a slight alternative. But people in the U.S. aren't used to Fondant like in other countries.

I don't personally see the point in covering a cake in fondant, if people won't eat it. I guess I'm old fashioned and think cakes should be covered in Buttercream or soem such. (NEVER EVER in whipped cream crud).

I'll only make it for designs to put on buttercream cakes anymore, because it's more picky than I am.

I too much prefer the old-fashioned way a making cakes, entirely out of buttercream. However, the trends are leaning toward the more modern look of rolled fondant icing...and I so desire to be able to do it as well as some of your cakes I have seen on this site, they are simply awe-inspiring for me!

Besides the fact: I can't stand to think that there is any one thing out there that I can't do if I try hard enough...call me stubborn but I won't quit until I get it right!