BUT, I always find (usually Toba's), that they lack elasticity, and if I add enough gel paste (Americolor or Wilton) color to make anything more than a pastel, they lose all stretch and in fact seem to 'deteriorate' into a cookie-dough consistency that falls apart. ?? Then I'm running out to buy it anyway.
Anyone have the secret ingredient I'm missing? Is it a gum tragacanth or something? I hate buying fondant at retail prices, when I can make it AND it tastes better, but I have to have it more reliable for stretch.