I make my own marshmellow fondant. Everytime I color it Black it dries out so bad and cracks sometimes. How can I stop this from happening?
I have never worked with home made fondant before. but when my store-bought fondant dries out, I use Crisco lard to soften it up. You have to start using a little at a time to adjust its texture.
When my fondant is too "gooey" or wet, I use cornstarch a little at a time to dry it up.
Do you add cocoa? I've found that when I add cocoa to "help" the colour for black or brown the MMF dries out and cracks. I now skip the cocoa and add melted chocolate instead, it's much better.
As the previous poster wrote you can add crisco, alternatively you can microwave it for a few seconds but honestly I haven't had much luck with that, or it's too hot to handle or it dries out and hardens before I can finish doing what I need to!