I've never had a problem with my MMF and I use it exclusively to cover fondant cakes. This is the recipe I use:
1lb marshmallows + 3tblsps water (+flavouring)
2lbs powdered sugar
3oz shortening at room temperature
heat marshmallows and water in microwave at 30-45 sec intervals until just melted. They might still hold their shape, but when you stir them they will turn into goo.
Sift the powdered sugar into a large mixing bowl and add the shortening. Add the marshmallow goo and using the hook attachment on your mixer stir on a low setting until sugar starts to combined with marshmallows. You can add food colouring at this point if you like. Increase speed slightly and mix until it has the consistency of soft fondant. Turn out on to your work surface which has been lightly dusted with powdered sugar and knead (with greased hands!) until smooth. Double wrap in cling film, put in a ziplock bag and let cure in a cool place (not the fridge) overnight.
Too much shortening and it will lose it's stretchiness and get hard to work with. With this method there is no need to grease all the utensils. If you accidentally add too much sugar, try adding some glycerin to reduce cracking. GO EASY on the SHORTENING!!!
Hope this helps!
1lb marshmallows + 3tblsps water (+flavouring)
2lbs powdered sugar
3oz shortening at room temperature
heat marshmallows and water in microwave at 30-45 sec intervals until just melted. They might still hold their shape, but when you stir them they will turn into goo.
Sift the powdered sugar into a large mixing bowl and add the shortening. Add the marshmallow goo and using the hook attachment on your mixer stir on a low setting until sugar starts to combined with marshmallows. You can add food colouring at this point if you like. Increase speed slightly and mix until it has the consistency of soft fondant. Turn out on to your work surface which has been lightly dusted with powdered sugar and knead (with greased hands!) until smooth. Double wrap in cling film, put in a ziplock bag and let cure in a cool place (not the fridge) overnight.
Too much shortening and it will lose it's stretchiness and get hard to work with. With this method there is no need to grease all the utensils. If you accidentally add too much sugar, try adding some glycerin to reduce cracking. GO EASY on the SHORTENING!!!
Hope this helps!
