I am trying to work with Toba's chocolate Fondant, I made the recipe as directed but now when I try to work with it, it's very dry, no matter how much shortening I knead in it just stays dry and impossible to work with. I use her white fondant recipe weekly and haven't had any problems with it. What am I doing wrong? I would appreciate any suggestions, my arms are exausted!!!!
I use this recipe but I add about 1/4 cup of corn syrup at the end to make it usable.
I just made Michele Foster's chocolate fondant and noticed as I was kneading it that it seemed cracky (sure, its a word). It was not really dry, it just cracked when I folded it for kneading. I haven't tried using it yet, but I was concerned that it might be difficult. Sugarflowers, where are you?? I was thinking about pming her.
I just made Michele Foster's chocolate fondant and noticed as I was kneading it that it seemed cracky (sure, its a word). It was not really dry, it just cracked when I folded it for kneading. I haven't tried using it yet, but I was concerned that it might be difficult. Sugarflowers, where are you?? I was thinking about pming her.
man, I hope it isn't the same as how it acted when I made red fondant. It was really weird. It cracked but it also stuck to the rolling pin 
EEEEE! I did put a fair amount of coloring in b/c I was making black. Maybe that's the problem. thanks LaSombra.
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