Does anyone know how can I prevent my Fondant from drying out. I made a recipe of marshmallow fondant and added red gel, but as Im adding the color the fondant started to dry out. Did i knead it to much or can any one tell me what i did wrong?
I'm not sure about MMF but with regular fondant you can knead shortening into fondant to get it smooth and flexible again. The more you work fondant once it has set up I hear it does get tougher, just like bread and pie dough and all that good stuff, but I haven't experiences that when kneading before just with repeated rolling out and kneading (like when cutting out circles, etc.). Anyways, hope that helps. Try some shortening.