How can I make black fondant that won't crumble and won't take 3 bottles of colour? Would starting with a chocolate fondant work? Any tips?

I know here on. CC there is a recipe for black fondant. Also, when I make my icing, I use powder food color so I don't need to use a lot of the gel ones. I found the powder food coloring to be more concentrate. I also start with chocolate in my buttercream and it gets jet black. I am planning to do the same technique with the fondant. The chocolate fondant first may be the key. I try before just with the food coloring and white fondant and it was not good. Very crumblely. Maybe someone else wil have a better idea.

i buy it! but yes, starting with chocolate fondant does make it a lot easier. also good colours, like americolor rather tan wilton!
xx

CakeDiva - is the powdered form from Americolor?
Brincess_b - lol, I might end up doing that!

I have yet to find a great recipe to make black. I started buying Duff black and red fondant.

Are you making your own fondant? Or are you coloring fondant? And this is fondant not MMF correct? If so, then I use blue and green quality gel colors and get it muddy looking then add black. I have found over the years if I want a strongly color such as black, red, green, blue etc. I prefer to buy precolored Satin Ice for any large amount as I really prefer less work.

Remember if you use chocolate fondant - chocolate is the taste you get. I find vanilla more adaptable for various cake recipes. HTH

I use JAYDE's true black mmf on cc. I have had great luck with it and it colors nicely. I am a hobby baker and only have wilton colors near me. I didn't have any trouble making black for my soccer ball cake. It starts with chocolate chips to give it the brown color making it easier to color black. It is as simple as making mmf. Good luck!!

Use super black from americolor and you don't need much I have done it many times.