I've recently made a batch of fondant to cover a cake dummy, but the fondant is driving me crazy! I made a basic recipe that has work for me before, but this time the fondant has absolutely no stretch. It rips and tears before I can even get it on the cake. It's not because it is dry, it is very moldable. I kept it wrapped in plastic in a air-tight container, and I have even kneaded shortening into it. These are the ingredients I used: gelatin, water, corn syrup, glycerin, powdered sugar, and shortening. I don't know what went wrong.
Does anyone know any tricks to getting stretch back in fondant? I don't want to scrap this fondant I made otherwise it is a big waste of time and effort.
I would try adding a little bit of glycerin at a time to the fondant and kneading it in (probably easier to do chunks of fondant at a time and then knead all the "chunks" together).