I've found this great fondant recipe that taste just like Pettinice fondant. Problem is, its a bit soft. I added lots of icing sugar and air it overnight. I even reduced the amount of water from 3 tablespoon to 2 tablespoon. And still, it's soft. It got worse when I added colour icing. The fondant surface looked shiny instead of matte, when drapped over cakes and the sides slowly began to melt downwards.
Now i'm thinking of adding a little Gum Tragacanth to the recipe to harden it a bit. Not much, maybe just a pinch. What do you guys think? Has anyone tried this 'trick' before?
Can I ask what fondant recipe you're referring to?