I've tried sooo many recipes and I just can't get one that wont eventually crack! The one recipe thats the closest is really smooth but it still cracks no matter how thick or thin. It calls for corn syrup for pliability maybe add more? I'm lost please help!!!!

Have you tried the Marshmellow fondant? It is what I use, although I have had poor luck with it drying. If anyone has any clue as to why I can't get mine to dry hard with this recipe I would like to know. Thanks,
Rita

I ALWAYS had problems with my fondant cracking. As it turns out, I was using too much powdered sugar and making it too stiff to begin with. Now when I make it (MMF or Michelle Foster's recipe) I stop adding sugar when it still seems a bit soft to me (think soft bread dough).

I let it rest and liberally sprinkle my work surface with powdered sugar to roll it out. Since I starting making it this way, I have not had a single batch crack on me, not even when I've made red or black fondant, which are notorious for cracking.

Ease off on the ps and add some glycerine at the melting MM stage, well that's for making MMF.

I love using mmf.This is the way I make my brain remember what to do,I think of fondant as I would with my skin.If my skin dry & cracks,I put moisturizer so when my fondant does that I add crisco.If my skin is too oily or moist I put powder on so for my fondant if it get too sticky,I just add more powder sugar.I sorry this is how I make my mind work so I hope it will help.