I just made for the first time MMF. It was very easy. Now my question issI have made it into a log and wrapped in in saran wrap about 3 hours ago. I just check it, still wrapped and it seems vvery stiff. is this the way it is sopposed to be. I have not unwrapped it yet. If it is then how do I get is soft enough to roll out?

You can put it in the microwave for a couple seconds to soften it. Not too long though. Also, when I store mine, I put in in a ziploc bag, or saran, then into an air tight container.

I just made some MMF earlier today and mine was hard as a rock too! I mixed mine with candy clay (took a lot of kneading!) to soften it, but I'm not using it to cover a cake, only to make a fondant ball border.

would it be better to put it on warm in the microwave. Also, do i leave the saran wrap on when I put it in the microwave.

I made the mmf about a week ago. It was hard! I was wondering if I did something wrong. I think I'm going to put less powdered sugar in next time. I seriously had to warm mine in the microwave for like 20 to 30 seconds. Oh well! It didn't seem to make a diff. in the cake's appearance though. Hopefuly I can figure out how to post the picture on here. I feel like I have bulging forearms now from kneading the colors in Once you start rolling it though, it really does roll out nice. Just keep working with it.

No, do not leave the saran on while microwaving. I don't anyway, not sure if others do.

You don't have to put in all the powdered sugar the recipe calls for only enough till it isn't sticky anymore. It shouldn't be hard, you should be able to use it right away.

OK I just wet my hands lightly with water and patted the MMF all over. Then I dried my hands and greased up with Crisco. Viola, It became soft and pliable and then I was able to color it. I rewrapped each color and put it into zip lock baggies. I felt like stiff playdough consistency. I hope I did it right. If I did then it was easy. Guess I was just alittle afraid to try it. I wil find out Monday If I did do it right. Can't wait to try it. Thanks

I only used about 5 1/2 cups of powdered sugar. But I think I have done it right.

You can make smaller batches and colour the marshmellows when they are melted, alot easier to do than trying to knead in the colour.

I guess I was just following directions to a t the first time I made it. It would be so much easier to make smaller batches and color them then. How do you get the perfect shade though? And does any one know how long you can keep it. And how big of a cake usually does one mmf recipe cover? I did a double layer 8", made roses and leaves, and still had plenty left over. Thanks to all you that have done all this before and pass on the info. Us newbies really appreciate it!

OMG cashley, what a good idea! I would have never thought of that!

what is mmf? I have never hreard of it in the uk

MarshMallow Fondant

and the recipe is in the Recipe section here. Here in Winnipeg I have only 2 choices....Wilton Fondant or make your own.

I found the MMF recipe here and will never go back.

Hope this helps.

i'm about to try my first batch of mmf but being from the uk i've never heard of Crisco and i don't know what vegetable shortening is. Can anyone tell me?

I make small batches by grabbing a handful or two of marshmellows then keep adding icing sugar till it is not sticky anymore. You colour your melted marshmellows the colour you want the final product to be. You can keep MMF for a very very long time as long as it is wrapped very tightly so the air dosen't get in it. If it becomes a little stiff just pop it in the microwave for a few seconds. If there are and hard parts just pull them off.

Crisco (vegetable shortening), is a solidified vegetable oil. It is partially hydrogenated, which is the process that makes it solid. It is about the same consistancy as margarine, only it doesn't need to be refrigerated. It is more stable than butter, so it holds up better in heat, although most find the mouth-feel to be more greasy than butter.

Was last night and this morning the day for trying MMF for the first time or what? I made it last night, it's waiting on the counter all wrapped up...

If I can just tear myself away from the forums here!

I added exactly 2 lbs. (weighed) of powdered suger and 2 t. of coconut extract for flavor with the water. It was sticky enough to stick to say, my SHIRT, but didn't stick to my hands too much.

Think this is about right?

If you used all the powdered sugar it may be very stiff to use. Marshmellows come in different bag sizes and if you put in too much sugar you won't be able to knead the MMF.

Thanks everyone for the great info!

anyone ever greased their hands with veg. oil instead of Crisco? I'm just wondering if Crisco is absolutely necessary for the recipe, since it's not an ingredient and only used to keep things from sticking.

I'm trying to make fondant tonight also. Not going so well. Used a recipe in a book by Lindy Smith in the UK. What is the best recipe for fondant? I have a huge cake to do by Friday!!

Mspeed,
Hello. Everyone on here seems to think the Marshmellow fondant recipe is the best. It is super easy to make and cheap. You can do a search in the recipe section under mmf or Marshmellow fondant. I wouldn't put in all the powdered sugar it calls for. Most people seem to be saying mix or knead it in until it's not sticky. Hope this helps

Thanks Sweetpeeps. I appreciate your response. How has the recipe worked for you?

I put all the sugar in it that it called for and it was a little to stiff. Okay a lot to stiff. ha ha. I had to keep warming it in the microwave to keep it soft. But, other than that it was easy to work with. It rolled out nice and it was easy to make roses out of. It tastes like a sweet marshmallow. Someone on here posted that you can substitute some of the water for some flavoring, like almond or vanilla. Just don't put all the sugar in it that it calls for.

I am going to try this tomorrow! I have been working up the courage, plus I am afraid it will kill my KitchenAid, ha! Did you all use the dough hook like it says? (My mixer has begun to get the burning smell when I use it on high, so I am worried that the MMF will overwork the motor) Thanks in advance for all the great advice!

I usually put all the sugar in - but I add an extra teaspoon or so of water - sometimes 2 or 3. I honestly think it has to do with the huidity in the air..makes a big difference.

I also add about 2 tsp of flavoring - vanilla, almond, orange, whatever you like!

fuzzy - I'm not sure if I would use veg. oil...I would thin that would be to greasy...but someone else may have tried it. Even though crisco is listed as a tool...not an ingrediant, I think it is so important. I use it when I'm coloring fondant instead of pow. sugar. I just greese up my hands and the table and then kneed it . It also really helps to soften the fondant that is to stiff if the microwave trick does not help.

Veggie oil anyone? you may bet a better answer.

SLK,
That's a good idea about adding the extra water. I guess I was to chicken not to follow the directions the first time. lol I did use my dough hook....um no one laugh..ok you can I already am. But mine was so stiff when I was mixing it threw the bowl out of my KA. HA HA. My husband was taking pictures of me to because I was being such a goof ball. Payback will be hard. lol oh well.

sweetpeeps - that made me laugh...I can picture it now...

yes, you need extra water. I've done that a time or two and looked at the mixer in puzzlement say "what's up with you little mixer"...then added more water.

When your mixer gets to that point it's helpful to lift up the top, mush donw the fondant back into the bowl -add the water and try it again.

Good luck....thanks for the laugh...and have fun getting even with your dh.