I am new to this site; actually been reading posts for a while but this is the first time to ask for help.
I am trying to make fondant and every time it comes out hard and brittle, even after I work it. I have tried the MMF and it turned out like a brick, couldn't even use it. Then I tried another recipes that uses gelatin, glycerin, and glucose. I had a little better luck with that, but still cracks a lot. What am I doing wrong, please help! I am doing the cake for step-son's wedding on Friday!!!
2 things -
1st - after you've let it set overnight, you'll have to knead it a bit, the same as with store-bought fondant. Knead it until it stops cracking when you stretch it.
2nd - if it's sticky, you can knead in more sugar, but watch out how much corn starch you use. Use it only for rolling out or it will dry out faster than you can roll it (faster than I can anyway) and will tear/crack/wrinkle when you lift it to put on the cake. Also, work as quickly as you can because this will happen regardless, it's just a matter of how much time you have to work with it.
hiya tx,
and welcome to cakecentral.
Did you put in ALL the sugar the recipe calls for?
Cause sometimes (specially if you live in a dry climate) you won't need all the sugar. I live in a dry climate here in northeast colorado and I have to add a little extra water to the marshmallows (found this out by accident one time and had the best results ever for MMF). Try that and see how it goes. Also try kneading in a little bit more crisco when you work the fondant. That seems to help too.
Let us know how it works for you.
Thank you ladies. I will try that next. Going to make a new batch of MMF today, just in case I have to play around with it some more to get it right. I knew someone would come to the rescue.
PS. I live in East Texas which is usually very humid, due to the trees and such.
BTW - I was talking about the non-MMF.
Chaptlps is right - you really will need to do it by feel. Don't know where in TX you are, but here in Austin it's been pretty humid lately, so dryness could be the problem, but if you don't knead it, it will crack even if you don't have too much sugar in it.
Quote by @%username% on %date%
%body%