How in the world do I make RKT? I know there is a recipe on the box (most of the time) but I've read that you maybe shouldn't use the butter or maybe you shouldn't use as many marshmallows, but all of these were really old threads and nothing conclusive. So I'm wondering what really works? Anyone have a good recipe that I can use for molding shapes?

Id like to know the same thing thanks!

Anyone?

I use the recipe as written on the box, but let it air dry for a while after I've molded it into whatever shape I need. I've done it several times and it works well for me!

Ok cool thanks jilly cakes so just as its written on the box then right?

Thank you so much! I'm only making something small, but I just wanted to make sure I had it right. Thanks!

Also, do you cover with modeling chocolate, ganache, RI, buttercream or what? In the end I'm going to cover it in fondant, but anything I should do before then?

I need an answer to covering before fondant too!

u got to cover the rkt in bc or something so its nice and smooth when you put the fondant on