I made my first Michele Foster fondant today, and I was wondering how was your experience. I used her recipe from this site. But in my case I think there is too much sugar in the recipe. I made just a half of the recipe, and use only 4C of sugar, the fondant looked to me a bit stiff. I covered the cake and it cracked in a few places, when I tried to strech it down. Anyone has an experince with this fondant? Do you think there is too much sugar in the recipe??? I live in California, where we had 65F, so not too hot.
too much or too little is relative to your environment / climate you are in.
if you feel that it is too hard / stiff that it cracks, try adding a little (and i really mean little) glycerine. maybe rub a bit on your hand & rub onto the fondant, and knead. do it until you get the consistency you want.