I have tried to figure this out on my own and am having no luck. Why does fondant get crumbly and how can I avoid / fix it? I use Toba's recipe and follow it faithfully. When I roll it out, I use a combo of shortening and powdered sugar. Please help! I cannot afford just now to try Satin Ice or Fondx so I am stuck making my own.
ANY advice and/or ideas would be greatly appreciated!
I have had some luck microwaving it until it's just warm, adding a tablespoon or so of corn syrup and mixing it by hand. If it gets too sticky you can add some powdered sugar back into it to get it where you want it. Adding some shortening in helps too. I think sometimes I just get a bad/old bag of marshmallows and then I have to fight the whole batch. Hope that helps.