The worst part of this is I just bought a bunch of large bottles of Americolor. I had the small bottles of neon colors and loved them, so my intent was to replace all my Wilton gel colors. Now I have lots of expensive color that I'm almost afraid to use. I don't want to change the fondant I use as the majority of my customers request the marshmallow fondant. My recipe consists of marshmallows, water, powdered sugar, corn syrup, and glycerin.
Any suggestions on how to consistently reduce the softness without making it crack more or affect the taste?