I make my own mmf but havd mixed results due to the climate. A good rule of thumb is twice as much icing sugar as marshmallow (in weight) and enough shortening to make it pliable and not stick to everything. Also a tablespoon of corn syrup in the marshmallow helps with pliability. I always add my coloring (americolor gel) to melted marshmallow before adding icing sugar to ensure deep vibrant colors. I’ve also had good results with black mmf using chocolate mmf recipe.
Hope, Australia... http://www.facebook.com/nicecakesandsweettreats
