I used MMF for the first time this weekend. I made two batches and one was easier to work with than the other although I made them the same. The "trouble" batch was hard and seemed a bit dry. I had a terrible time rolling it out and the cracks would never seem to mend no matter how much I worked with them. It almost seemed that I should have added some oil to it or something. Any ideas on what was wrong? What can I do to make it more pliable and soft? Thanks in advance for your help!
Jerri (Beez) 
I know it's to late now, but I've had this happen to me. The key seems to be to not add too much powdered sugar. Stop adding when the dough is still somewhat sticky and NOT yet clumped into a ball. You will have to add a bit more by hand until you can handle it, but try not to add too much. It will stay much softer and easier to handle this way.
that's definitely what's wrong...the recipe calls for 2 lbs....I have never had to incorporate more than 1 and 1/2 lbs. of the powdered sugar....I just keep adding until it's a dough...a soft dough..like bread dough...then I grease my hands and my counter top and knead it...if it's really sticky I add a little more sugar ..just a sprinkle at a time until it isn't sticky anymore..I've never had it crack or anything it is always really easy to work with
that's definitely what's wrong...the recipe calls for 2 lbs....I have never had to incorporate more than 1 and 1/2 lbs. of the powdered sugar....I just keep adding until it's a dough...a soft dough..like bread dough...then I grease my hands and my counter top and knead it...if it's really sticky I add a little more sugar ..just a sprinkle at a time until it isn't sticky anymore..I've never had it crack or anything it is always really easy to work with
Thank you SO much! I was ready to give up. You've saved the day!
its never too late! What I do is put it in the microwave, like suggested. Then grease your hands really well and knead it like crazy. Add more shortening if you need to.
I have never had MMF get as soft and stretchy as a good brand fondant. but I recently got advice here to add glycerin to it, which I am going to try the next batch...
a little off the subject, but I had a customer last week that order a cake that was screaming to be covered with fondant. She hates fondant, and I talked her into the MMF. boy did I change her mind! This was a red velvet cake that wasn't super sweet and the MMF really added to it. She loved it!
all you have to do is knead some more crisco into the mmf. It'll soften right up and be very pliable. I've always used the whole 2lb bag of 10x sugar I just take the bag and dump it into the mm mixture and knead away. (i do grease my hands w/crisco beforehand) ( remember to take you rings off as well.. lol)
hope this helps
b
I always sing the same song...make SURE you are using a full pound of marshmallows. Even if you're using a pound bag - sometimes they weigh short. My store usually has just the 10.5 ounce bag, and the first time I made it, I didn't look. Just dumped in a bag. It was dry and crumbly and ugly. Then I realized! It's been smooth sailing ever since.
I do tend to knead a pretty good amount of Crisco into i (at least a tablespoon - maybe more) ...not at first - but the next day after it's set a while. I zap it in the microwave for 20 seconds or so and then knead in the Crisco - and it works like a dream!
I have only worked with MMF a couple of times. Neither time could I add the full amount of sugar but came pretty close. The second time I used MMF (this weekend) I decided to try using the lightly greased board and add a bit of crisco.....it is so much easier to roll very very thin with the crisco added. 
I agree completely! I buy my mini marshmellows in large 5 lb pages, so I have to weigh it. You might want to do the same thing. (if you don't have a food scale, get one! I weigh everything..my sugar, flour, etc. It is much more accurate then measuring cups)
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