I add white chocolate to Michele's fondant (as she has suggested many times) and it's great too. Since LaWanda's recipe is almost word for word the same as Michele's I can assume that the recipe is also good.

When I went to use it, it had NO elasticity at all. Any idea of what I did wrong?

The last 2 times I tried making MMF it was TOO stretchy and soft. I had trouble getting it on the cakes. It just wasn't stiff enough. I love wilton fondant to practice with ONLY (will never make the mistake of giving it to someone ever again) and really like the satin ice, but how can I get MMF to be the consistency of wilton?

Usually adding more confectioners sugar works for me if it's too soft.