Tomorrow i had to make a b'day cake for one of my friend.so yesterday i made a normal Fondant Dough.i have done fondant few times before.but its not huge batch of 2 lbs.this is the 1st time i kneaded 2 lbs of icing sugar.i did everything according to my usual recipe of gelatin iced water liquid glucose and glycerin.i made a well shaped area inside icing sugar bawl and poured all mixture in to the icing sugar bowl and started kneading all mix together with a wooden spatula 1st and after i had to use my hand.i felt it bit different most of icing sugar was like divided clouds shaped and it was really hard to make them all stick together.always gets cracks after making it in to shape of ball.i had to knead over 2 hours and now i'm having blue veins in my wrist after 2nd time kneading today eve.i don't know what went wrong.but my fondant looks like this.i separate whole batch in to two separate same sized balls cause i couldn't knead whole 2 lb dough.even 5 days back i did a great fondant dough.i cant find any reason why this became so hard to knead.even while i added some little margarine.(it is a substitution for vegetable shortenings in my country cause here its impossible to find vegetable shortenings).so nothing helped me this time.so finally i decided to ask from u guys at least if i cause have some answer i'm desperate now.if i cant do anything with fondant i better use swiss meringue butter cream instead of using Fondant.no time to prepare new fondant batch either.please help me out.
AI've used a similar recipe over 100 times. What are your exact measurements?
AIn my recipe, I also add 2T of crisco (veg shortening). After looking at you pic...it looks like it's too dry. Need more moisture.
I'm curious of your recipe.
When I save practice fondant for a very long time, it looks sort of like your photo...
Microwaving ALWAYS brings it back.
Warming it makes it pliable and so easy to work with.
yeah it was like too much dried.
my recipe was
1 Tbsp of unflavored gelatin
1/4 cup of cold water
1 tsp of Vanilla extract (i used usual Vanilla in brown,cause i was gonna color fondant with Different Colors)
1/2 cup of Liquid Glucose
1 Tbsp of glycerin (some recipes say it’s optional, believe me, it’s a must)
900 g of confectioners sugar
1/2 tsp Margerine (Substitute for vegetable shortenings since its unavailable)
I don't know maybe it was dried because i was kneading it for Hours under the Ceiling Fan.but i can figure out a reason for this.cause my previous fondants never became like this much harder to knead.so today i decorate it with swiss meringue butter cream in chocolate with some my older fondant starts.it was really waster of sugar.dnt knw what to do with this.hope it will work if i add some tylose powder and make it to a flower paste.