I made Toba Garret's fondant recipe yesterday (for only the second time - first time it turned out perfect) and now I took it out of my fridge & it is hard as a rock!! I tried kneading it a bit but it just crumbles! Is there any way to fix this or do I have to make a new batch? It's for my elegant fondant course that starts in 5 hours!! Can anybody help me?!!?

pop it onto the microwave for about 10 secs. See if that helps. Also if it is still stiff rub some crisco on your hands and the kneading surface and see if that helps at all. You will want to get rid of the crumbly parts though. The center should still be ok just knead it nuke it or grease it.

Did you let it come to room temperature??? If so and it' still hard, try to microwave it for 10 seconds or so and see if that helps

Have you tried to put it in the microwave? When it's warm and pliable again, just knead it.

Ok I think maybe a 'DUH!' is in order..... Am I supposed to let it come to room temp before trying to use it? I don't recall that from the instructions & I'm not a think for myself baker!! I was sure last time it was fine right out of the fridge.... or maybe last time I didn't make it as well as I thought?!
So I might be panicking over nothing? Ok. I will wait a while & see if it's better when it warms up & if not I will try the crisco & microwave ideas. Thanks guys!!

Where can I find this recipe. I have heard alot of people are making it. I would like to try it. Thanks

I know that the recipe says to store it in the fridge, but I have stored mine in a ziploc bag for two weeks now with good results.

I treat it like any other fondant b/c there are no perishable ingredients in it. Couldn't really understand the recipe calling for refrigerating it when a lot of other fondant recipes warn against refrigeration.

Just a thought for the future....good luck getting ready for your class in time.

I've always been taught that you shouldn't put fondant in the fridge.

Maybe room temp. will work but if not I would try the microwave. Don't know anything about Toba Garett's recipe but it works with MMF.

Let us know how it turned out.

By the way, dumb question here.... what is the difference between her recipe and MMF. Are the ingredients that different?

Toba Garrett's recipe calls for gelatin, corn syrup, water, powdered sugar, etc. It is a rolled fondant recipe. I like the taste and texture much better than store-bought fondant or even mmf. It can also be flavored with extracts. I can PM the recipe if you'd like. It's pretty easy to make.

If you don't mind I would appreciate it.

Thank you
Sylvie

All right.... adding Crisco to it helped a lot. When I got to class the teacher said adding more glycerin would have worked too. Good to know for future!!
Here's the recipe for those who were asking in case you haven't gotten it already I just cut & pasted lilscakes post from a few days ago:

Toba Garrett's recipe:

ROLLED FONDANT

Ingredients

1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening



1. Sprinkle the gelatin over cold water in a small bowl. Let it stand for two minutes to soften. Place it over a pan of simmering water until the gelatin dissolves, or use the microwave for 30 seconds on HIGH. Do not overheat. Add the flavouring.

2. Add corn syrup and glycerin (optional) and stir until mixture is smooth and clear. Gently reheat if necessary, or microwave for an additional 15 to 20 seconds on HIGH. Stir again.

3. Sift 1 1/2 pounds (680 g) of the sugar into a large bowl. Make a well in the sugar and pour the liquid mixture. Stir with a wooden spoon. The mixture will become sticky.

4. Sift some of the remaining 1/2 pound (225 g) of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take. Knead the fondant, adding a little more sugar, if necessary, to form a smooth, pliable mass. The fondant should be firm and soft. Rub the vegetable shortening on your palms and knead it into the fondant. This relieves the stickiness of the fondant.

5. Wrap the fondant in plastic wrap and place it in the refrigerator until ready to use. Rolled fondant woks best if allowed to rest for 24 hours.

Note: If covered well, this rolled fondant dough can be refrigerated for 1 month or frozen for up to 3 months. I do, however, recommend Pettinice RTR Icing (commercial rolled fondant). It doesn't taste quite as good as homemade; however, it has more stretch. Since it's extremely flexible, you can do more with it. This product can last for up to 6 months without refrigeration.

Storage: Double wrap the rolled fondant in plastic wrap and then store it in a zippered plastic bag. It will keep in the refrigerator for 30 days on in the freezer for up to 3 months.

Yield: 2 lbs (908 g)

Thanks to lilscakes for the recipe!!!