This is my 3ed time making marshmallow fondant and I have never had a problem until now. I made it last night and it turned out exactly right until I add my black coloring (I have made black be for with no issues). I know there is a solution on how to fix it but I don't know what one. If I add water it seems to sticky if I add powdered sugar it seems to dry. I'm posting a pictures with this any help would be appreciated the cake is for this Saturday.

ADon't add water to soften MMF. Use crisco. There can be a lot of reasons for your issues, is it humid? Mmf & humidity don't play well together. What recipe are you using?

Microwave it...to warm it (not to melt it), then knead it.

16 oz mini Marshmallows

2 lb bag powdered sugar

2-5 tablespoons water

Crisco

It turned out great until I added the coloring and then this is what I got. I live in Louisiana.

Hi there , just wanted to let you know I use mostly MMF and was experiencing the same problem you have when adding dark colors etc.... You can try and reheat it in the microwave in 10 second intervals until soften kneading in between . Add shortening or a little glycerin USP if you have it. I had this problem on a zebra print cake about a month ago so I did some researching and did some tweaking to the original MMF recipe. Here is a link to maybe try it out sometime.. let me know if you do and how it works out for you.  I have found it works well when adding dark colors. HTH Good Luck!                                                                                                                                     http://cakecentral.com/t/760778/homemade-fondant-would-like-feedback-from-other-fondant-users#post_7413770

If you have some glycerine it may help with elasticity

I only use MMF and had the same issue with the colors that require a lot of food coloring, such as black and red.  Put glucose in it and problem solved.  You can buy Wilton containers of it at most craft stores that sell cake supplies.  I've heard that corn syrup, found at the grocery store, also works, but I haven't tried that.  Good luck!

I agree with sixinarow because I had the same problem, and I mistakenly added water, then had to add more powdered sugar, then I added crisco and that solved my problem in Tennessee! I have never had to add corn syrup or glucose for fondant. 

I only use MMF and had the same issue with the colors that require a lot of food coloring, such as black and red.  Put glucose in it and problem solved.  You can buy Wilton containers of it at most craft stores that sell cake supplies.  I've heard that corn syrup, found at the grocery store, also works, but I haven't tried that.  Good luck!

Next time you want to make black, start with chocolate fondant so you don't have to add so much coloring -- so much coloring can mess with MMF. I wouldn't add corn syrup, it's just going to make it stickier. I agree with warming it in the microwave and kneading the heck out of it to see if you can get it worked it. If it gets sticky, put a good layer of crisco on your hands and the mmf and work it in. When you roll it out, try rolling it out on cornstarch instead of ps. Your recipe seems to have a lot of water, the most water I've ever used is 2T (usually less than that).....5T seems like an awful lot. The water is just to help the mm melt in the microwave.

Hope you can get it workable!!

if it's too sticky, try adding a bit of corn starch.  Too dry, add shortening, corn syrup, or glycerin.  I've found warmth and humid conditions really affect adding color to marshmallow fondant.