I made a batch of Toba Garret's fondant in maroon, but now it is really soft and tears easily. It has already sat overnight. How can I save this fondant so it doesn't tear anymore?
It sounds like your fondant might need a little more powdered sugar. I just read a post the other day where someone suggested adding a little corn starch instead. I would do a tsp. at a time until you get the right consistency.
If you used a lot of gel color to get the maroon it may have changed the consistancy of the fondant. I would also suggest adding powdered sugar or cornstarch.
Thanks to both, I was getting confused if it was too dry and tearing or too moist. I will give it a try.