Looking for some advice/experiences.
I waited too long and have a cake due tomorrow that I need black fondant for. I went to my local store to buy Wilton Black fondant and they are sold out. I have some Wilton light brown and dark brown - should I use that to make black? Or I found a recipe on here for black fondant but I only have Wilton black -will that work in place of gel?
THanks in advance for any advice you can give me! 
With Americolour superblack it's so black that you don't even need crisco to get a deep rich black colour. With Wilton black - I find I need to use (approx) 3 cups mini marshmallows, 2 tbsp dark chocolate chips - microwave it until melted, then add 3 tbsp crisco, 3 tbsp cocoa, 1/4 of a one oz jar of Wilton black and powdered sugar until it comes together nicely I never measure though so my amounts might need to be tweaked a bit
For the very best black MMF that you've ever tasted...try Rhonda's Ultimate Chocolate MMF (found here on cc - just search for black MMF on the recipe tab ). I have had nothing but raves over the taste! and very easy to make.
Forgot to say that I do add just a few drops of black Americolor to make it really black. 
I have only made black fondant once, I used Wilton's black, but i used A LOT, almost the whole thing, and it was still deep gray. I have had this problem with BC too.. but I just bought Americolor Super Black for my next cake.. I asked about making black BC, people on here said to start with chocolate BC, so i dont see why you couldnt start with brown fondant...
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