Does anyone have a recipe for rolled fondant that is easy to roll and not too sticky. I've tried Wilton fondant recipe, keep it in air tight container but it becomes hard to knead. And its also stick to the rolling pin no matter what amount of confectioners sugar I use. Can someone help please. 
I've been in your situation with MMF and the Wilton fondant. I asked the same question about a month ago, here. The most popular answer was use Crisco, (vegetable shortening) to keep things from sticking, AND also to make the fondant easier to work with.
Hope this helps
Now I'm really curious to see what other members can do to help. They do have a LOT more experience than I do...I know they can come up with some excellent ideas, and I hope that it works for you.
Sorry, the crisco worked for me, and I guess I thought it was the perfect solution...I wonder why it's not helping....hmmm...anyways, you should have a few comments coming soon that could solve the problems.
Good Luck!
I also do not have much experience and I'd also like some advice but parchment paper worked the best so far for me.
One sheet on the bottom and one on the top of fondant. And peal it away from time to time and take a new sheet if needed (if you see it starts to stick). And peal it away very gently and slowly.
Knead Gum - Tex into the fondant (not too much! or it will become sticky use a little at a time). It will soften the fondant if it gets hard. Also, when you store your fondant, put it in a greased (with Crisco) plastic bag. When you are ready to use it again, just knead it on sugar (10x) dusted surface.
Hope this helps 
Happy decorating
donna 
I have just started experimenting with mmf. I find that dusting my hands and worksurface with plenty of cornstarch works fine. I does leave the mmf a little dry (looks like a matte finish). I haven't tried crisco yet, but I would imagine that your mmf would be a little shinier with that.
From my experience with home made fondant and I always make my own (I use the Wilton recipe). You will need to add more icing sugar to the fondant to reduce the stick factor. If is too hard add a little water and some additonal shortening (1/3 of a teaspoon should do it). Then try rolling it with shortening both on the counter and rolling pin. Hope this helps.
I make my own fondant as well and allways uses corn starch on both worktop and rolling pin. I put some corn starch in two disposable foam wash cloths and tie a rubberband around the top of it. Then it is very easy to dust it on to the worktop and rolling pin - very handy.
I don't know what the Wilton recipe is but I've used Toba Garrett's (got it from a post on here actually!) and it is GREAT!
Here's the recipe (copied from a different post as I said above) - Toba Garrett's recipe:
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.
2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.
3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.
4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.
5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.
Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.
Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.
Yield: 2 lbs (908 g)
I have found it VERY easy to work with and make. Just like frulund I also use a dust puff made out of a Jay Cloth with 1/2 cornstarch & 1/2 icing sugar. Dust the surface & the rolling pin. Works great for me.
Yes. I don't know what exactly but I got the glycerin from Michael's. It's a small bottle & not very costly. I made it once without the glycerin & it dried out WAY too fast - could barely work with it. My Wilton instructor told me it's because our climate in Alberta is not humid enough to not add the glycerin.
So even though it says optional in the recipe, it's not optional for me!!
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