I recently made macsmoms fondant and I had a hard time with it. It just didn't seem as pliable as regular marshmallow fondant and I thought adding glycerin was supposed to make it more pliable. I had colored it electric green with a gel based color. Should I have left out or decreased the amount of glycerin because of the glycerin in the food coloring? I made a second batch that came out a lot better than the first but it seemed to get a elephant skin like effect. Any help will be greatly appreciated.