I made Rolled Fondant using 0.25oz gelatine, 1/4 cup cold water, 1/2 cup glucose, 1 tbsp glycerin, 2 tbsps. shortening, 1 tsp vanilla, 4 cups confectioner's sugar, mixing as per recipe then adding 4 cups more of sugar to knead to a dough. But it was too soft so I added more sugar & more ending up with 3 extra cups & its still soft, not as a dough. Also too sweet & I have ran out of icing sugar. Also its not pure white in color. What should I do? Please help!
I've only ever made real fondant once and it was tough for me. Now I only make the Marshmallow Fondant. With the MMF, you have to let it set overnight before you use it. It firms up a bit. I don't remember but I thought this was the case w/ the regular fondant as well. Have you wrapped it, let it rest and come back to it? Sorry this is the only advice I have to give 
Hope you get it worked out, though 
Lynda 
Thank you for your reply. Actuall I just made it. Being my 1st time I didn't know that after keeping it overnight it would get firm. I thought after kneading it would firm & then have to keep it overnight. So should I wrap it as is & keep it in the fridge? Or at room temperature?
You don't necessarily have to let it set overnight, but at least an hour or two would be helpful. It will get firmer as it sets, though, so try that first. I only make the MMF too... just a lot easier for me! I know that I've made it before and been able to use it about two hours later, with no problems at all. So before you give up, let it set for a bit. Good luck!
Thank u so much for ur reply. Will try as u said.
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