with crisco on your hands you keep working it..i use corn starch...it comes together quicker for me and starts to bond and not be as sticky as the reg. fondant......keep kneading it...did you stir it up good before putting it on the counter? keep in touch 
ok, finally I get time to respond. I tried it! I haven't put it on a cake, but it does taste great and it's super stretchy. I think this will be my new favorite. it stay nice and smooth too!
whew iam so glad i thought about you all weekend
mine was a little glossy and doesn't seem to hold the form of pressed in shapes (press sets, embossing). It makes the mark, but after a few days its like the fondant is starting to go back to smooth. this is a very forgiving feature, depending on what you are going for. I just made some sea creatures out of it, but this wasn't ideal. I suppose it will be great when I make a mistake putting it on a cake though!
You get me excited too! Chocolate melts definitely should add some taste to fondant. Do you think I could melt any baking chocolate and add to the fondant, instead of cocoa powder? I think it would make darker brown color, which I will need for my next project.
I'm pretty sure grandmaurth mentioned doing just that in one of the early posts. I'll be doing the same this weekend! I think she said that she used the cocoa melts
I do it now using all sorts of chocolate. I've played with it enough to get the same texture as regular fondant. For shine, I steam at the end.
I don't measure. I just dump enough in to give me the color I want. terrible, huh! can you tell I'm a chemist by trade? I just mess with it until it's right.
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