Crumbling fondant

When I make my fondant once I start rolling it it gets very crumbly, not elastic at all so it is impossible to roll big enough piece and lift it up to cover a cake. What do I do wrong? I'm following recipe to a tee and tried to add both a little bit of water or shortening to improve it. Please help!

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Apr 22, 2014
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quit disappointed NEW
by: benedict

i tried the gelatin,corn starch recipe and the thing is just breaking down to crumbs,i really dont know what to do,help?

Aug 11, 2012
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Workable fondant NEW
by: Vanessa

Heat your fondant at 30 second intervals for a whole patch. then knead the fondant to mix thoroughly. Don refriferate. But do allow it to set ivernight before trying to work with it. That way all the moisture is incorporated thoughout the sugar.

Aug 11, 2012
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Workable fondant NEW
by: Vanessa

Heat your fondant at 30 second intervals for a whole patch. then knead the fondant to mix thoroughly. Don refriferate. But do allow it to set ivernight before trying to work with it. That way all the moisture is incorporated thoughout the sugar.

Apr 03, 2011
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Fondant
by: Anonymous

I tried a recipe and it didnt work! I need a new recipe without gelatin corn syrup or glycerin. Does anyone have suggestions?

Apr 16, 2010
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idk
by: Anonymous

oh i know what you mean because last night i was makeing fondant and i am haveing the same problem i have to make a cake for tomorrow for someone and i dont know what to do i am like panicking and dont know how to fix this problem with the crumbling fondant uuuuuhhhhhhhggggg....it is so frusrating!
thank anyway good luck

Nov 14, 2009
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Fondant Tips
by: Michelle

Hi,

Make sure the fondant has been refrigerated for at least 24 hours before you use it. This allows everything to incorporate properly.

Also, try kneading small pieces of the fondant in your hands to make it more elastic. If the fondant is too stiff at first, heat in the microwave for 10 seconds to soften a little.

Regards,
Michelle (editor)

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