I am having trouble with my fondant crumbling. What do I need to add or do to prevent this. I made the fondant and it was smooth and beautiful at first. I wrapped it in several layers of plastic wrap and let it sit overnight. When I went to use it, I put a little Gum-Tex in the fondant and worked it in because my instructor said that this would help. If anyone has any ideas that will help me salvage this fondant, please answer. Thanks.
If mine is crumbly I add a bit of crisco and knead it in and sometimes I'll put it in the microwave at half power for a few seconds at a time til it starts getting workable. All depends on what is working for me that day. HTH!
I only use my semi-homemade white chocolate fondant and NEVER have those issues. Never get the elephant skin cracking either... you could try adding some fat to yours. If you need help, yell (PM me)
Do you used crisco shortening or liquid oil
what type of fondant are you making, what récipe do you use?