Any advice to help with this purchased fondant that is wayyyyyy too soft?
I usually never have any trouble with Pettinice (Bakels) -
This current batch is way too soft to drape- it splits and tears far too easily. It definitely feels far too soft, even after I placed it in the fridge for a while, then re-kneaded it slightly
I think my only choice is to add some gum-tex and cornstarch, but it doesn't seem to be helping much. I think the container got too warm (it's been pretty hot here in NJ) and some of the sugar may have melted then cooled; I think the fondant has a slight grainy feel to it also.
Thanks, everyone here is always so helpful, I really appreciate it!
Maybe add a bit of tylose? I'd pinch off a little test batch and see before adding it to all of your fondant. That's pretty strange for pettinice to be that soft! I've never had that problem with it here in Mississippi!