This is just practice so ignore the random icing ... but I’m wondering why my fondant gets those little white marks? It’s homemade marshmallow fondant.
If I had to guess, I would say it is either tiny lumps of sugar or particles of marshmallow which didn't completely melt. Be sure to sift your sugar.
Ditto Sandra. Looks like tiny clumps of powdered sugar.
And use a superfine sifter. My favorite one has mesh so tightly woven that I can't actually use it for something like straining seeds from a raspberry coulis or jam - it would take way too long!
What I see happening is that the outside is drying out slightly and then when you kneed it the little hard bits on the outside are getting mixed in . I would add more glycerin to your recipe before storing in a tightly wrapped ball with cling wrap.
Thanks for the input ladies!!