I just did a batch of Michelle Foster's Fondant which by the way taste divine. and look at what happen. Is all crumbled and I can't get it together. What Went WRONG? I already added the remaining bottle of Glycerin and is still this way. Can anyone help. I'm kneading, but nothing happens.

anyone PLEASE HELP.....

I think you used too much sugar

I thought so too. So, does that means it cannot come back to life(lol).

Oh, I'm so sorry I can't be of too much help. I don't use that recipe, so I really can't tell you. But, I once tried to make maroon MMF (which everyone warns not to do!), and because I added so much color, it ended up looking a little like yours. I zapped it in the microwave in very short intervals (maybe 10-15 seconds) until it got plyable enough for me to work it back together. It wasn't perfect, but it worked.
Sorry I can't be of more help! Good luck!

Whats the ingredients for this recipe? Is there any liquid except glycerine? If it will be MMF I would add water...little by little... but I do not know whats in your recipe....

Thanks to all of you for your help. The ingredients are:
1/2 cup cream
2 Tbsp. unflavored gelatin
1 cup corn syrup
2Tbsp. butter
2Tbsp. glycerin
2 tsp. clear vanilla
dash salt
Approximately 3 1/2 lbs. powdered sugar

ok I dont know if this will work. Separate a lil bit of your fondant (about the size of fist) and try add a lil bit of the cream and try to knead it in. If it will come together u have won and u can do it with the rest of your batter. If not then I dont know, maybe the corn syrup? Whew... I cross my fingers for you.

I used milk. But will give it a try to see. Thank you so much for your help.....

That is exactly what happened to me when I made it. And I only used half of the sugar that it called for. I wish I could be more help. I'm going to try it again one day because it tasted delicious!

I didn't even used all the sugar that it call for. Will try to put more of the syrup that it call for... Thanks for your help....

I think I know the problem as I had the same thing happen to me when I used her recipe. I think the new measurements are wrong!

On all of her old recipes, it calls for 3tb glycerin and 3tlb butter and 3tlb gelatin. When she reposted the 'updated recipe' it originally had these measurements as well. But then she logged on one day and said she got confused and put the wrong measurements up as she usually makes it in larger batches and did the math wrong. I think that the 'updated one' was actually correct though.. as that is how people have been making it all along. The updated recipe was supposed to change the method of making it (meaning you could microwave it opposed to using a double boiler).. not actually change the ingredients.

Maybe it should be tried again w/ 3tbl measurements opposed to the 2tlbspoons. I only tried it that one time last week and it was an utter disaster. I will hopefully be trying it next week with the old measurements.

Thank you so much alexandra. I will try the updated recipe. I guess I will have to throw this batch away. Is there no way to save it?

That's what I thought. See if you look at the dates.. the most recent one posted is the WRONG one... and she posted in the forums that it is the new 'correct' one. It should be deleted. Here is the wrong one that the OP went by..and I went by last week..
http://www.cakecentral.com/cake_recipe-7446-1-Michele-Fosters-Fondant.html


and here is the CORRECT one..
http://www.cakecentral.com/cake_recipe-7432-2-Michele-Fosters-Updated-Fondant.html

and here is hwere she talks about it being corrected.. even though the 'corrections' are wrong.. Crazy, lol.

http://www.cakecentral.com/cake-decorating-ftopict-625616.html

Also, I think using milk instead of cream may have affected it somewhat too. Cream has a different fat content than milk and although you can sub one for the other in small amounts, a half cup is significant enough that you would have to account for the lost fat if you used milk instead.

It would take too much math to figure out how to "correct" that batch. Maybe start over and hopefully you'll have better luck

Chin up & good luck!

When she says cream in the recipe. What kind of cream do she means?

SORRY ITS LONG!!!

ok i tried this the other day with the 2tbs measurements and it worked fine, in fact i actually made 2 batches, just the normal and a choc flavour one with exactly 1.590kg in each mix (i'm an aussie) of icing mixture (corn flour added) and had no probs, i have used some already and stored some in the cupboard the stuff stored in the cupboard has gone pretty hard, but am hoping with a bit of a zap in the microwave and a kneed it should come back to life.

i am thinking you had this problem cause you used milk instead of cream with the 2 tbs measurement..... i have found 3 recipes for this fondant all very similar, 1 with 1/2 cup milk and the 3tbs of the others, the 2nd with 1/2 cup cream and 3tbs of the rest and the last is 1/2 cream and 2 tbs of the rest. i used the 3rd method thinking it would be the most up to date? going by the date it was submitted?

Also here in Australia i can't seem to get my hands on corn syrup so i use a sugar syrup (1 1/4 cup sugar to 1/3 cup water boiled tilll syruppy) that could be why i had success???

The idea about the temp by BabeyCakey could possibly be a factor, but i didn't really take much notice to the temp, might be why mine is hard atm lol we can only learn

With you question about saving it...................ummmm, it is probably possible but i would suggest just throw it out and try again, with the time it will take you to now get the right consistency you could have made another batch, i know its wasted ingredients, but it could be a total waste of time to try and get it right. i spent about 4 -5 hrs trying to get a batch of fondant (the jello fondant recipe) to come together before i finally threw it in the bin.

Thank you mrsunknown, what kind of cream did you used?

Have you pm'd her directly? And yes, be sure you have the revised recipe....2TBSP of a couple of things instead of 3TBSP

Sweetjan thanks. No, I haven't PM her, I didn't think of that.... I follow the recipe to the bone(hahaha!to the bone)... But, yes I did exactly what the recipe said, I think it was to much powder sugar. By the way, do you know what type of cream we need to use? I read in another post that you could also used milk.

I also have to ask, why is it brown? Did you add chocolate or cocoa or some other ingredient? I make this fondant all the time and love it ... I'm wondering if any extra ingredients might have done this? I usually fix the "extra sugar" problem with a little more crisco on the mat where I'm rolling it out, but I've never had it fall apart quite like this ... I've also used milk instead of cream with great results, though.

Good luck!

emiyeric yes I used cocoa and semi-swet chocolate, as she said we could use it to make it brown.

but I've never had it fall apart quite like this ... [/quote]

It looks worse in person, but taste heavenly.....

i dont think the milk instead of cream is the problem because i used milk when i made it but i did use the 3tbsp recipe not the 2tbsp.
sorry i dont have any tips on how to fix it!

Thank you guys for helping me and for all the tips. I'm about to throw it away and make a new batch using the updated version and less ps. Thank you for taking the time to come for my rescue; that's why I love cakecentral ladies and gentlemens. Thank you again.

Cream is not the issue. Michele has stated many times that cream is simply for taste, not for fat/pliability reasons. You can sub water, soy milk, low fat milk, etc. and it should work just as fine

Can't the incorrect recipes be deleted so some other poor fool such as I don't get the WRONG recipe and waste a bunch of ingredients?

Or am I missing somethin' here?