Hi, just wondering if everyone else has the same problem as me. When I need black fondant I make chocolate fondant. It just doesn't have the same elasticity ( don't know if that's how you spell, but I'm talking about the stretch,lol) I'm pretty sure it's not because of the color, though it takes a lot, but it's the same when I make brown. It's almost crumbly. Tried more water, using cocoa powder, chocolate chips and chocolate melts. End result is the same. Tried adding less sugar and it is just to soft. If you've had this problem too and found a solution please share. I'm getting to the point where I just refuse to do anything in black. TIA

Black, red, navy and most dark colors are really hard to achieve without altering the texture, and in some cases, the taste of the fondant.

I've resorted to purchasing Satin Ice when I need a dark color.

When I used to make my own black fondant, I added some shortening if it began to crumble.

HTH

Here is a recipe that might help you.

http://cakecentral.com/recipes/6971/true-black-mmf