What can I do to fix fondant that is too soft? It's the Toba Garrett recipe and it is so soft I can't pick up any of the pieces I cut out without them becoming deformed
Add some Tylose powder to it. Maybe 1/4 tsp per ping-pong ball size, or 1 tsp to an entire batch (more if needed.) Hope that helps some!
Did you remember to let it rest for 24 hours? I know the first time I made fondant, I was concerned about the softness until the next day... Bob's suggestions will definitely stiffen it up...kind of like making gumpaste...
Sometimes I will roll out my fondant, make my cuts and then put in the freezer for five minutes or so to firm it up before picking up the pieces I've cut. This helps a lot in maintaining shapes without stretching. It warms up really fast, so you will still have to work fairly quickly.