My chocolate fondant (Glacier Fondant brand) is not elastic, it tears or rips like marshmallow, and looks dry, even after adding lots of crisco and kneading.... What to do? Have I got a crappy batch, or what?
Not familiar with that brand, but any commercially-prepared chocolate fondant I've ever used has been as elastic as the white. My homemade stuff was not elastic enough to suit me - I tried Toba's recipe very early in my fondant endeavors, so I may have done something wrong. Satin Ice, Chocopan, the Albert Uster one, and Fondarific have all been very easy to work with. Maybe someone who has used your brand will come along soon......
u could add in some of your regular white fondant. paler colour but maybe more workable.
not used that brand, so cant help on if its a dud batch or not.
i wonder if a short burst in the microwave would help?
thanks guys! I will be switching to another brand, but in the meantime, I will try somethin else