Sooooo.....I opened a brand new canister of Duff chocolate fondant. It looked a little bit like the shortening component had separated--chunks of white fatty looking something crusted on it.
Since this if for a dummy cake, I went ahead and warmed it up and the white stuff melted/kneaded back in. The texture feels weird--sort of grainy. I've tried twice to roll it out on with shortening. Kneaded more shortening into it.
It is really dry & grainy and keeps tearing at the corners of my square cake dummy. (The first 2 dummies came out great...grrrr)
Any ideas on how to save this batch? I have one more 2lb container and I still have the 10in & the 12in dummies to cover.
I would rather not have to go get more & I doubt Michael's will take it back since it no longer looks weird.
Do you have any glycerine? I would knead some into it to help it be more pliable and not crack.
I don't have any glycerin. I have some unflavored gelatin but I don't know how I would work that in.
I'm letting it sit overnight to see what it does in the AM.
Gelatin is going to make it stiffer once the gelatin sets.