Okay so I made the Choc March Fondant recipe I found here awhile ago.
1-16 ounce bag Marshmallows
1/2/to 3/4 choc chips
2TBS. Walter
2 tsp.extract
7 71/2 pow sugar
1/2 to 1 cup cocoa

I used 3/4 cup choc. chips and 1 cup of cocoa.
By only adding less than 4 cups of p. sugar my fondant is hard as a rock and basically useless.
Now I have to let it set the 24 hrs or so but....
I added water and it's still is like a rock.
Any suggestions?
What should I add to make it more elastic?
Any help would be SO greatly appreciated. I really don't want to
through it all away!

I don't use MMF, so I'm not sure if this will work, but try adding small amounts of glycerin to your fondant. Work in small batches to make this easier. Also work with shortening on your hands and kneading surface. Warming the small pieces in the microwave will also help. Be very careful to warm it very slightly. The sugar in the center can become like lava and then crystallize. When you get all of the small batches to a better consistency, then knead them all together. Keep any unused fondant completely covered.

HTH

Michele

I just used Rhonda's Ultimate Chocolate MMF recipe that I got off of this site. It works very well and tastes delicious. Like eatting a candy bar!