reading the new thread about the black fondant has me worried about this product..
i bought the red fondant and am wondering if it is as problematic.
i only use fondant occasionally and have always made it myself (michelle foster's recipe) so i'm really in uncharted territory.
i bought duff's because it was available at michael's and i need a bright red for my grandson's spiderman cake.
thoughts, advice anyone ?
thanks.
I mix my Duff's with Wilton fondant. You still get the good taste of the Duff's but with increased workability from the Wilton. I started out using 50/50 and now use 75 Duff's/25 Wilton. It dilutes the color but not by too much. You can add some food color if needed.
I have started to make red modeling chocolate and mix a bit of fondant into it to make it work well...andbecause you use red candy melts your on your way to a nice red 
look at the roof on my snoopy cake thats the red I am talking about...in my pics
I mix my Duff's with Wilton fondant. You still get the good taste of the Duff's but with increased workability from the Wilton. I started out using 50/50 and now use 75 Duff's/25 Wilton. It dilutes the color but not by too much. You can add some food color if needed.
I do this same thing 50/50 with Wilton.
Tammie
is it more workable because duff's is too soft ?
if so, i wonder if mixing in some tylose would help.
In my experience it is soft and greasy and has a tendency to crack. We have had a lot of luck using it for modeling, though, just nothing too big.
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