I have made my first batch ever of mmf. I found the recipe on here called 'easy mmf'. Instead of melting marshmallows it called for marshmallow fluff. I made this and it is not getting stiff at all?? I used Marshmallow creme but Im pretty sure its the same as 'fluff' right?? I tried cutting it with my daisy cutters but its just gooey. I left a little bit out over night to see if it would harden and it does not harden at all. Am I doing something wrong or missing something?? I need to put daisies on top of cupcakes for a wedding and I really didn't want to use Wilton's fondant but now I'm leaning that way just cuz mine is not workable.
Any help is appreciated.
Thank you.

Hi...

Marshmallow Fluff was my first attempt at MMF too! And I definitely needed to add way more icing sugar than the recipe called for.

Have you tried kneading in more icing sugar? If it is gooey, it definitely is too soft and more icing sugar should help. And if you find that it begins to look dry, but is still too soft, try kneading in some crisco.

You can make it work. Also be sure to roll it out on either cornstarch or a crisco covered surface - or on vinyl, it helps with it sticking.

I prefer the other MMF recipe on here - the one that melts 1/3 cup crisco right in with the marshmallows. It works beautifully, and is cheaper than the fluff!

Thanks Crislen. I was adding more & more sugar and then thought it couldn't be right cuz I seemed to be adding to much. Ok well I will just keep working with it then, I never thought about adding crisco to it. I think I will try it using melted marshmallows...can you please give me the recipe that calls for shortening in the marshmallows? The one I have is just water. Thank you so much!

I have seen many people post problems with the "Marshmallow Fluff" MMF recipe. It seems to be something to be avoided.

Here is an MMF recipe that many people on the site are raving about:
http://www.cakecentral.com/cake_recipe-3183-2-Rhondas-Ultimate-MMF.html

This is the recipe that I currently use:

http://www.cakecentral.com/cake_recipe-2266-0-Alternative-Marshmallow-Fondant-Recipe.html

but I've also heard rave reviews about Rhonda's so that might be worth a try also.

I also want to try Toba Garrett's (sp?) recipe also. Apparently it isn't as sweet as the MMF.

Best of luck!

Ive been using MMF for about a year and a half now. Most recently, I tried the recipe on CC, I think its called Alternative MMF recipe, and its just like she said above you melt Crisco with the marshmallows! It works wonderfully well! It has better body and more elasticity, and I didnt have to knead it as much to get it to the right consistency. And it seems to store well I made it in June for a wedding cake and had a whole bunch left over, so I used some for a smaller ladybug cake I did a few weeks ago and it worked just as well being over a month old than it did when I first made it. However, you do have to soften it up in the microwave briefly and re-knead it to get it soft again. Anyway, I am so thrilled about this new recipe Id heard mixed reviews about the marshmallow crème recipe so I never tried it no time for experimentation in my crazy life! It may have something to do with other additives in the crème version of marshmallows than regular marshmallows, but Im not really sure.
As far as your current batch, just keep kneading and adding sugar it will stiffen up. If it still doesnt seem to come out to the right consistency, then maybe its not worth all the time it will take to fix it just start out with a new batch.

Good luck!

this is the recipe I use....it's too easy and tastes great

http://www.cakecentral.com/cake_recipe-1949-Marshmallow-Fondant-MMF.html


I'm definitely going to try Ronda's though....it sounds good too!

I use the recipe that texasbecky posted. It works great and is so easy!!