So it's my first fondant. I followed the recipe exactly. 16 oz of Marshmallows to 3 tablespoons of water microwaved til melted. Added 2 lbs of powder sugar.Tried to knead it all together after about 1 1/2 hrs I realized I was getting very far. Most of it was stuck all over my hands, shirt & face. HELP!!

did you grease your hands, bowl, and spoon well? that helps keep it from sticking too badly. when i used to make mmf i always had to let it sit overnight before it was usable. so knead it together, spray the inside of a freezer bag with pam and store the mmf in there overnight. go back to it tomorrow, knead some shortening into it, and more PS if necessary. hopefully that helps.

Ditto on the greasing everything with shortening - bowl, spoon hands even the board you turn it out on. Did you put all the powdered sugar in at one time? I put it in one cup at a time and stir in with a spoon then another cup etc until about 4 or 5 cups - then turn it out on the board and kneed the rest of it in cup by cup. Hth.

Don't forget that it may not need 2 lbs of icing sugar - I usually use less and I also add a hunk of crisco (~ 1 tbsp) to my marshmallows before I microwave.

i have never used anything but Jekings Alternative Marshmallow Fondant Recipe. http://www.cakecentral.com/cake_recipe-2266-Alternative-Marshmallow-Fondant-Recipe.htmlI I love it and have never had any problems. it calls for crisco in the mmf itsself. Does not stick to bad but i do greese my hands bows, dow hook, spatula, and counter to help with the sticking.

3 words...dough hook, kitchenaid

I used my KA a couple of time for mmf, but even with the professional model, I could tell it was really wearing it down. I'm not burning up a $400 mixer on fondant!

I'm with you Becca. I've found decent priced satin ice and it's just so much easier and honestly so much better than mmf that I'll never make my own again!

I'm so glad ya'll said something about the KA's not handling fondant. Mine was really struggling with it when I made it. I won't do that again. From now on, I'll buy it.

kathysCC i've been using satin ice, but i think im gonna buy pettinice next. satin ice is great, but im looking for something a bit firmer, more similar to wilton's texture without hte bad taste. i've also heard great things about fondx, so i might try that as well.

I have never had trouble with MMF and Love it (I am receiving colors in SI though) AnYWho....3 tablespoons is too much water. It calls for 2 and I know it doesn't sound like much of a difference but it really is. Because you add 2 teaspoons of liquid flavoring also. Grease everything even your hands when working...oh and I always put about 2 tbsp of crisco in my bowl when I micro the MM's.


HTH's

Christi

I have never made it myself, and now am soooo confused about soooo many different recipes! I know this has been said over and over, but what is the best to MAKE? I've heard Toba's recipe is excellent. Anyone else have a 'best recipe'? Satin Ice is very expensive to send for for just the occassional baker. Or can it be stored for awhile?

Definetly sounds like you need to grease everything. It's gonna be a little sticky at first, that's why you need to let it sit for an hour or two.

The label on satin ice says it's good for 1 year.

I buy mine in 20 lb buckets. It's $49 at intotheoven.com and the shipping is around $10. I usually wait until I want to order several things so that I save on shipping even more. They post discount codes on their forums from time to time and I try and hold out for one of those before I order as well.

Last time I ordered, I purchased 2 buckets along with a few other things and my shipping was about $17. That's not bad at all.

I don't do a ton of cakes with fondant, but since it lasts so long it's not a problem storing it. They do have smaller sizes, but the best buy is the larger buckets.

Justme50,
Thanks for the answers!

Okay, grease your bowl, grease your spoon, grease your hands. Grease it all! LOL

I take exactly 1 bag kraft jet puffed miniatures, and 3 TBSP water, and put them in a greased 4 c measuring cup and melt in the microwave, takes approx 2:30 for a regular microwave to get completely melted.

I use my kitchenaid with the bread kneader, but it is ruff on it. So I don't suggest doing it too often. But once you mix the marshmallow into the 2 lb sugar ( and I use it all), then you get it to a doughy cosistancy, grease your hands and knead like you would a bread dough til you get a smooth ball of "MMF DOUGH" I grease the ball stick it in a freezer bag, and let it sit on the counter, you only need to let it rest for one hour for it to cool, and your science project molecules have formed their mass.

I literally have just started working with MMF, and my people, kids, and soon to be hubby. LOVE IT!!!!!

It's not that intimidating, promise. One bad experience doesn't stop you from gettin up on that bicycle and pedaling again.

I've never used any fondant but MMF. I just grease everything good and it doesn't take that long to work the ps in. I did have problems with 1 day that I couldn't get thick enough. I was making 2 batches and 1 just wouldn't thicken and I made them exactly the same way. Who knows what happened to that second batch?

I have bought some satinice to try with my next fondant cake.

I have not read all the responses. (My Bad) but I use 2 tablespoons water instead of 3 and I never use all the powdered sugar. Hope this helps.

I love MMF and I never even get my fingers and hands covered in it. I use the Alternate MMF recipe on here. It calls for 2 T. water and a bunch of different flavorings so it has about 3 T. of liquid in it. I seriously doubt the amount of liquid you use caused your problem.

Crisco EVERYTHING. Your hands, the spoon, the bowl, the counter. If it touches the MMF, grease it.

Also, this post is awesome! I use it. I also add the color to the liquid and it makes it soooo much easier. Plus I never get any color on my hands using this method.

http://forum.cakecentral.com/cake-decorating-ftopict-521083-perfect.html+mmf

Also, I never use all the powdered sugar and it still will be a bit sticky when it's done. It should only take 15 minutes from start to finish once you've done it a couple of times. Good luck!

http://www.cakecentral.com/cake_recipe-3183-Rhondas-Ultimate-MMF.html


I love Rhonda MMf recipe!! I just made it for the first time last night! It turned out great. I did have the prolem with it being sticky...even with crisco'ed hands... but I just added more sugar.

I am about to try her chocolate MMF recipe. I just rolled it out this morning and it was wonderful! Maybe try to make it and let it set overnight. I just love that I can make it on a budget. By the way...I used all wallmart brand supplies...shortening, marshmallows, sugar... and it turned out fabulous.

And my family liked it...... they were not excited about trying it due to Wilton issues in the past....ewwww yuckkkk!!

to the original poster...just to clarify JUST IN CASE... you used 16 ounces of marshmallows BY WEIGHT, correct? not 16 oz- as in two 8 oz measuring cups? make sure you go by weight. (a full 16 oz bag.) it just sounds like it was so sticky that perhaps the measurements were off.

You should really try Toba Garrett's fondant it's very very easy to make, I have no experience at all with home made fondant and it worked beautifully the first time I made it. I understand it's much less complicated than MMF, which I've never tried because I can't get white marshmallow here in Italy

I made two batches today and had the same problem with the first batch. But I worked my butt off for about 20 minutes and finally made it work. The second batch I did like this. First, as everyone has said, grease EVERYTHING! lol Second, dump all of your powdered sugar on the greased countertop and then create a bowl in the middle of it, large enough for the marshmallow mixture. Pour the marshmallow in the "bowl" and then start sweeping the sugar over the top of it with your fingers until you have covered the marshmallow. Continue doing this and slowly working the sugar into the marshmallow and it will not be as sticky this way as long as you keep sugar between your hands and the marshmallow. It was so much easier the second time around. I will never do it any other way again.