Hi to everyone. I'm very disappointed with the fondant. 
I have paid two classes to learn how to do it, but I failure. I've tried two methods in the stove with a doble boiler and in the microwave. The problem is when I've to add the sugar to the mixture, the mixture still sticky and I add more and more sugar and remain sticky. Then when I didn't feel the sticky in my hand I put the fondant in a plastic wrap. The next day when I'm going to work it it's too hard and don't have the properly elasticity. 
There any trick for make it, what am I doing wrong? what can I do?
Well..I know a lot depends on the recipe you use and the humidity in your area. Our fondant we make at work is very sticky at first, we pour it (it is like thick molasses) from the mixing bowl into a bucket with an airtight lid and let it sit for 24 hours. Then we dump out of bucket cut into workable size pieces and knead, knead, knead! You might try this, because what you said sounds like your recipe might be similar to ours but you are putting too much powdered sugar in. If after letting it sit overnight it is still too sticky to work with try kneading more sugar in at that time. It might help, I don't know. I have only tried making mmf at home and after two tries that didn't work out I had to really tweak the recipe because it is so dry here, that it always had way to much powdered sugar.
I agree with SueBuddy. I always make my fondant a little on the soft side and let it sit over night. When I return to it it is much more firm. Kneeding it will soften it up again, but you will likely be adding powdered sugar as you work with it. It so much easier to fix too soft fondant than it is to fix too hard fondant. Wrap it up soft and see what happens the next day. My favorite recipe is Michele Foster's Delicious Fondant from the recipes here at CC. Good Luck!
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