I'm trying to make Toba Garrett's rolled fondant....followed the recipe EXACTLY on measurements, time etc.....did add the glycerin since I had some, mixed it all, poured out on the counter and proceeded to work in the rest of the pwdr sugar....It is NOT coming together!! Its more like a thick ganache than a fondant dough! 
What in the world did I do wrong?? I don't think I should add more sugar (it actually tastes great right now) but I would really like for it to work! This is just for practice so if I need to scrap it I guess I can 
but I'd really like to salvage it!! Man, what a mess!! Thank god my counters are silestone!
Somebody help me pleeaaaassseee!!
I don't know Toba's recipe, but I have made a ton of the Wilton recipe -- using glycerin....so it sounds like you're in the middle of the process.
Just keep kneading or smashing at this point. It should start to come together. Don't add more sugar yet. Just keep working with it.
I don't do it on my counters any more. I use my KA, but the first few times I did it the way you're doing it and thought the same thing. You can also use a bowl with a metal or wooden spoon to help the process along.
pm me if you want.
Good luck!
Sarah
Sarah, I actually did mix it in my KA, then turned it out on the counter with the last 1/2 pound of pwdr sugar. I mixed this 'goop' for about 20 minutes!! It still won't come together!! I have made the wilton recipe and the MMF (love that one 
), but this one is ....... 
Its sitting on the counter in a big puddle I was so hoping to find another good fondant
Sarah, I ended up chucking this batch. Obviously, my exact following of the measurements was less than!! 
I tried another batch this morning and it turned out a much better consistency, altho' its still a little - okay a lot - sticky. I have it wrapped and sitting resting till tomorrow so.....fingers crossed it ends up better!! The taste on this fondant really reminds me of the taste of rolled buttercream, but hopefully this is A LOT easier to work with! 
And turns out okay! Now on to find some tylose and try Nicholaus Lodge's gumpaste. I am ready to work on flowers again. 
Thanks for your help! 
i too have made her recipe of fondant and found that it took about 3-4 pound of sugar to make it not soo sticky, but it was still sticky! i have made the wilton fondant many times and that comes out fine. this one, even after letting it rest for 24 ohurs, just seems to make it worse! but i did not follow her instruction to refridgerate it bc i ahve always been told NOT to put fondant in the fridge. but i see another post saying the fondant worked storing it in the fridge. so maybe that really does help!
I made her fondant too and although it seemed perfect, felt just like boughten fondant, I could never get it to not stick when I rolled it out. Guess I will give the wilton one a try.
Kristin
I just tried this and love it. (not a huge fan of the MMF, to sweet). I just rubbed some crisco on my hands as I was needing it and the stickiness seemed to go away. My most recent cake in my pictures are with this fondant. The only difference is I didn't use the glycerin.
I found that I had to keep adding crisco to keep the stickiness out while I was making it and due to my household conditions I needed to add about 2 extra cups of icing sugar than the recipe called for. It was still a little sticky when I wrapped it and put it in the fridge. The next night when I used it to cover a cake I rubbed some crisco into my hands and started kneading it. It was awesome!! I am making it again this week for my next cake!
As for putting it in the fridge. I put my covered cake in the fridge that night and took it out the next afternoon. I had absoluetly no troubles with this fondant being refrigerated.
I made the easy MMF this morning and I am anxious to see how it turns out! I already had everything that was needed without making a trip to the store. So, I'll post the results when I try it.
http://www.cakecentral.com/cake_recipe-2148-7-Easy-Marshmallow-Fondant.html
Kim
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