...to know that you've mixed in enough powdered sugar?
I made a batch and a half of Rhonda's Ultimate MMF and I can never tell if I've mixed in enough powdered sugar. I know the original recipe calls for up to 7 cups, and because I made 50% more, I figured it would take about 10 cups. I'm at about 8 1/2 and it seems like if I try to knead more in, it seems like it wants to be flakey. However, when I stop and coat it with the Crisco to wrap it in plastic wrap to sit, it seems like it isn't really holding up it's ball shape. It's not going flat either, but I'm not sure what to think.
If I go to roll it out tomorrow, and it wants to be sticky or something, can I add more powdered sugar or is there something else I should do?
If it's not holding its shape, it probably needs more powdered sugar. It might not seem so dry after it ripens overnight. If it's sticky when you roll it out, you can add a little more powdered sugar and a little bit of shortening. Start with 1-2 teaspoons per pound of fondant and work up from there, until it's not sticking to your rolling surface anymore.
I always leave mine to cure overnight and than in the AM it will be as hard as a rock lol but usually put it in the microwave for about 10 to 15 seconds to get it satrated and than add a little more PS and some crisco in at that time. so it stays elasticity stays in it. HTH
I see you're in Florida, Crazboutcakes. I started adding the shortening when I moved to Cancún, because the heat and humidity made my fondant really sticky. Is that what happens to yours, too?
Great description, Stepahie! I've gotta remember that one.
I follow the recipe, but hold back 1-2 cups of sugar. I knead most of it in the KA. I take it off the KA and knead the last cup or so in by hand.
When it stops sticking to my hands, I stop putting sugar in it.
I follow Mayen's recipe for MMF
1 pound marshmallows
3 tlbsp water
heat in microwave
1/4 cup shortening
Add the above to KA mixer and mix.
Add in 2 pounds of 10X sugar and some flavoring.
Rarely have I had to add more shortening to the mix.
I hope this helps,
tokazodo
I see you're in Florida, Crazboutcakes. I started adding the shortening when I moved to Cancún, because the heat and humidity made my fondant really sticky. Is that what happens to yours, too?
I know it is a combinations of PS and shortning to get it just right all I can tell you is that I have been in Fl for about 2 yrs and things have been different (still adapting to dry humidity 
) but regardless if you leave it to cure over night it is always better, I always throw in microwave to start the softening process, saves alittle on the arm work. I thought I read something on here about adding a little light corn syrup instead of the shortning helps, but have not tried it. 
I think they said it makes it more plyable too. Has anyone tried it or heard of this? And another thing I do is when I am working My kitchen is always at least 70 degrees and everyone walks around in a sweat shirt lol and my cake is always refrigerated unlll pick up (just in case) Well hope that helps a littler marianne46
Oh, yeah, Crazboutcakes, I forget that all American kitchens have AC! Mine doesn't, so it's always right at 90°. My recipe fondant calls for corn syrup anyway, but I still put in the shortening. To be honest, I use more prepared fondant than home-made, but I add shortening and powdered sugar to that, too, because it's also too sticky here.
oh sorry to hear about the AC thing, but not all homes have it, really depends where you live and how much money ya have ...lol... what is the recipe that you use? Sometimes things cause for different messures and I am aleasy up for a new chanllenge... 
I use one that I found on here, but to be honest, I like Michele Foster's Fondant (the old recipe, not the updated one) a lot better. I think it's because marshmallows here in Mexico have too much gelatin in them to come out right, and also because you can only get marshmallows in bags of mixed colors and flavors.
I use one that I found on here, but to be honest, I like Michele Foster's Fondant (the old recipe, not the updated one) a lot better. I think it's because marshmallows here in Mexico have too much gelatin in them to come out right, and also because you can only get marshmallows in bags of mixed colors and flavors.
LOL that funny but it's not 
... to be limited to what you can do and use ... I have a fit when I can't find something I am looking for. I just came down here a few yrs ago and there is nothing here either, Only store is Michaels (YUK) 
and I have everything they sell...and the nearest places to me are over 1 1/2 hrs away so by the time you pay for gas you might have just ordered it online instead. Do you have the old recipe so I could give it a try? It would be apprieciated 
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