My Wilton instructor had mentioned in class one time that store bought fondant has to be warmed up before using it. She said you can microwave it but she prefers body heat. She has her daughter sit on the packages until they are warm enough to use. 
I know, I know, I found it gross and unsanitary too. My question though is, do you in fact need to warm it up? Will it make it easier to use?
I used fondant on the Jeff Gordon cake in my pictures and I had a heck of a time. It was stiff and brittle. It was breaking apart as I put it on the cake. Not stretching out and tearing but breaking apart almost prefectly strait and clean.
I'm going to be making serveral large things out of fondant this weekend for decoration and I'd like the fondant to be more plyable. How do I go about doing that? Any advice would be greatly appreciated!
TIA!
Definitley warming it a bit is a great idea. I use the microwave -- about 10 seconds to start. If it needs a little more, I might do another 5 or 10 seconds, but that's it!
Then, just knead, knead, knead until it's the consistency of playdough.
Are you using packaged fondant? You shouldn't have any trouble with it if you knead it enough.
If you want a little more elasticity, knead in some Crisco. You can add a pinch of gum-tex, too. BUT, be careful about how much you add. -- it will eventually make your fondant harder than it would have been without it. But it will be nice and stretchy. It's mainly for decorations, but I found that if you use a little bit, it will help the stretchiness without overdoing the hardness of it later.
My advice is to go with the crisco though. Just rub it on your hands and knead until you get the consistency you like.
Hope this helps.
Oh, and please don't sit on it! 
That is disgusting!
Good luck! 
Sarah
I microwaved fondant on the cake I the baby shower cake I just made and It made it soooo much easier to use. (Roll out, build with, etc.) I just put it in the microwave for 30 seconds and it was ready to go. Hope that helps!!! 
I haven't heard of warming fondant unless it is practically frozen. However, my teacher gave me the GREATEST trick of rubbing vegetable shortening on my hands before kneading the fondant and that smooths it out and softens it up a bit while I 'play' with it and make it easier to use. If it is breaking into pieces or crusty, then it might be too old. Try breaking off the part that feels crusty and use the rest. And when you pack it away, rub a little shortening all around it, wrap it in plastic wrap, then put it in a ziploc bag (my hubby got me the foodsaver and it works wonders on storing fondant & gumpaste).
Hope that helps! Good luck
I warm my mmf all the time and it makes a big difference in the elasticity. I just pop it in for 10 sec intervals (usually ready in two attempts but deppends on the amount of fondant you use).
Another tip I found that's real good is when making your own mmf, add 1-2 tsp of karo syrup; it really does help with elasticity and smoothness.
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