Does anyone know how to avoid getting your fondant all mushy? When I colored my fondant black to try and see what consistency I would get it turned all soft. I had to apply a lot of black to get the color I want. I do not mind applying a lot. However, are any tips/suggestions to avoid the fondant from getting soft? That is apart from applying brown or using chocolate fondant first (which I do not want to use)

My only suggestion would be to add tylose powder. Other than that, my favorite 'black' fondant is now Duff's. It is a true black and I love the smell and taste! And since it's already black, there is no issue of the bitter taste from too much dye. I hope Duff comes out with more colors and I will bite the bullet, with a coupon, and buy his now!

If you need a solution straight away, I would keep adding powdered sugar to the fondant until you get it to the consistency that you need.

If not, powdered colours are great, or buy pre-coloured black fondant, which saves a LOT of time.

I have to agree...my fav black right now is Duffs. Now having said that, when I got it out of the tub it was soft so I kneaded in more PS to firm it up a bit and that worked great.

you can switch to using food coloring powder instead.

GLOBAL SUGAR ART is having a 25% off all Satin Ice sale. All colours,
including black are offered in this sale. Good time to stock up.
*Duff's fondant is ''Satin Ice'' repackaged.

First off, I pretty much agree that using pre-colored is the way to go for black. However, if you can't do that, do you have access to chocolate fondant? The dark brown color is MUCh easier to get to black instead of starting with white.

sometimes i let my fondant out for a little and let it harden up a bit. see if that helps. If it gets too hard i then put a little shortening.

also, sometimes you dont need as much black food coloring as you think..it may look grayish if your using powderd sugar, but i find after i apply it and steam it...it turns a nice dark black