I have been trying to venture into the world of fondant. And I have tried it 3 times today alone and failed.
My fondant after kneading and kneading is constantly tearing. Never getting that smooth stretchy finish. I have tried using vegetable shortening, adding more water, tried zapping in microwave and re kneading. I even tried doing a kind where it incorporates candy melts which supposedly helps with the elasticity. But its constantly breaking. Am I not kneading it enough? Or too much?
Any tips! I am on the verge of mixing store bought fondant to see if it helps but am afraid of screwing that up too. Any tips? 
If you have some glycerine, that should help with moisture and elasticity. If you are using homemade fondant, Liz Marek always adds about 1/2 pound of Wilton fondant to her marshmallow fondant recipe. She discovered by accident that it improves the consistency. You might give it a try.
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