Help! Has anyone made fondant using the Kolatin brand kosher gelatin? Supposedly, it's equivalent to the Knox brand, but I've tried a few recipes, and haven't gotten a flexible, stretchy fondant like the ready made ones, and when it comes to covering the cake, the fondant tends to crack and/or rip VERY easily... I don't know if it makes a difference, but I live in Brazil, and the climate is usually humid around here... Any suggestions are greatly appreciated