So i posted a while back about finding an easier way to colour marshmallow fondant black and was advised to start with chocolate fondant so i would use less colour.  Excellent advice! So i've made the chocolate fondant which turned out perfect.. then i used half of the batch to make black as i have a cake coming up that i need black for.....It won't return to the nice stretchy consistency that it was before i added the colour.  I added more water because i've read that when your fondant tears it needs more water...that made it mushy and i had to add more icing sugar to get it up off the counter....clearly i'm doing something wrong and need some more advice :D....buying black fondant is not an option.  Thanks for any tips! :D :D

Fondant and water don't go together nicely.  Once your fondant is made, adding water will break it down.

How much black colour did you add to it?  I have found that you don't need to add as much black to chocolate fondant as you think you do.  Add some colour, knead it in well (covering your hands in shortening helps to keep the fondant pliable) , and let it sit (well wrapped) for a couple of hours.  The colour seems to develop as it sits.  Knead it some more, and if necessary, add a bit more black.  I also found that working in smaller batches is easier.

Hope that helps. 

AThe colour has turned out great, now it's the texture. Since I've already added the water etc is there anything I can do to it to make it stretchy again or am I going to have to start over? I've put it in the fridge for now

I'm honestly not sure, as I've not had to address that problem before.  I guess I would just try to knead more shortening into it to get it back to the pliability needed.

I'm not sure that putting it in the fridge will help much, either.  It may just dry out, but not become more pliable.

Sorry! 

Another thought...did you make the MMF yourself using corn syrup?  Maybe a bit more corn syrup might help?

Again, not sure, as I don't use a corn syrup recipe for my MMF.

<--- grasping at straws.