Hi all. Please help me.
I just made cooked fondant because 1kg of powdered sugar is ridiculously expensive and I have a lot of normal sugar here already. I used my Kenwood Cooking Chef, which is fantastic by the way, and it worked really well for even heating etc. I also used it to knead the icing and everything went very well up until after the firming up of the icing. It suddenly turned stiff and crumbly just as it should but now I can't really remove the crumbliness. I kneaded it by hand as instructed and while it helped a lot the icing is still easily broken up and will not stand up to rolling and covering a cake.
I actually got frustrated and just added glucose, shortening and finally glycerin, all in an effort to fix the problem. They may have helped a bit but not enough for sure.
So any suggestions? I've wrapped it tightly to rest and will try kneading a bit more in the morning but then I need to use it!