Homemade fondant, that is. Recipes suggest wrapping and not using immediately (which I have done anyway ). What purpose does resting serve?
I don't think I know the exact reason but besides allowing it to cool, I think the powdered sugar has time to be completely absorbed into the mixture. I notice that the longer it sits, the harder and smoother it becomes. Fresh fondant is too soft and tends to get holes and not be as stretchy as it should be.