I have made the MFF recipe twice now. I follow the directions exactly as listed and the process itself..pretty simple IMO. BUT I have a fondant that just breaks apart..no elasticity when I'm kneading and preparing to roll. I would like to salvage this batch and figure out what I need to do differently, if possible. Any suggestions/help would be greatly appreciated!

TIA,
Page

Are you using the microwave version or the double boiler method? I don't know if that really makes a difference, but I always use the double boiler method. Can you list you recipe here? If it doesn't have elasticity, it sounds like your glycerin isn't doing its job.

After I let mine rest over night or a day or so, I zap it in the microwave for a few seconds and it gets soft and pliable again. Be careful because it gets really, really hot!!! You may need more shortening too.

Add more glycerin in very small amounts and knead it in. If that doesn't help, keep adding glycerin, little by little until you get the right consistency. I had the same problem with a batch that I made last week, and I just kept adding a little bit of glycerin until it was perfect.

debbiek37- After the fondant cools again, how does this effect the fondant once a cake has been covered? BTW...what does the shortening do?

cakegirl1973- is it possible to add too much glycerin? I mean is there a point where too much glycerin would be added and I just need to discard the batch?

Hmmm. I'm not sure what the problem is, then It's the exact recipe I use. I'm no help at all! TO salvage this batch, I'd probably add some shortening and a little bit more glycerin.