I just made Michele Foster's fondant recipe for the first time and I'm sure I screwed it up...as we speak my kitchen's mess is of epic proportions, (I intended to be super neat and organized, I actually planned for that b/c I never like cleaning up after a cooking "experiment" - HA!)...
My concern is that the recipe was so sticky I kept adding p. sugar to the mixer, (I made a HALF batch and used about 2 lbs. or a little more), I planned to keep track, I wanted a more precise amount for future batches, but that went out the window. So now I'm worried that it's too sweet and no one will like it, oh I forgot, I had to use even more to knead it as it stuck badly. Will the sweetness subside? Should I use cornstarch when kneading or does that have a bad flavor? This was only a practice batch (the real deal is on the weekend)...
On top of everything my A/C went out last night and I'm sweating in places I shouldn't be, LOL...the repair guy should be here this afternoon (I can't function w/o A/C!)...so I should start the excavation, I mean cleaning up, of my kitchen now.
The amount of powdered sugar is not exact because the amount of liquid, temperature of the liquid, and humidity levels will dictate how much powdered sugar to use. Add powdered sugar until the fondant does not droop on the dough hook. Knead the fondant on a well dusted non-stick surface until it is smooth. You shouldn't need much more at this stage. It is sticky until kneaded.
With all of this said, it will not taste too sweet. Using cornstarch will cause it to dry too quickly and possibly have cracks. It could also affect the taste, but only minimally.
HTH
Michele
I didn't know anyone had responded...didn't receive notice.
After making a second batch of fondant, I wanted to post an update here because I had a completely different experience, and if this ever turns up in someone's search I wanted to tell them not to despair...this stuff is fantastic.
With batch #1, I didn't really know what it should look like. I thought it had to resemble what you see on a finished cake basically, but in a ball. In truth, it was much softer than that, which I thought meant more and more sugar...I didn't realize that even when you hit the correct amount, it's still going to be very soft.
(I also made the mistake of trying to get the whole load out of the mixer with my hand...I ended up with 4 fingers that looked and felt like they were covered in paper mache (sp?)...I washed it off and tried a rubber spatula, which I use for everything, didn't work...what did was a plain old big spoon).
Batch #2...I used alot less powdered sugar, and was simply more confident in what I was doing this time...I made almost no mess which was great. When it came time to knead, I used a little bit of shortening, instead of more p. sugar, and it worked perfectly. The taste was outstanding, the texture was superb. I do have a BUT...I believe using Wilton's colorings messed with my perfect product a bit. Before adding them, I was eating bits of (my delicious) white fondant with no aftertaste...that wasn't the case once I added them in, and since my cake was primary colors, I needed ALOT of coloring, especially when trying to achieve red instead of pink. Some of the colored fondant also seemed too soft to me...I had to leave it out, uncovered for awhile, to stiffen up. I'll definitely use another brand next time.
By the way...these were half batches that I made. Michele, I read where someone said you don't recommend halving it, but they didn't say why? Also, my next batch I plan to add the 1/2 cup of white choc. chips you said you sometimes add, can you tell me what brand you use?
Hi Flourpots!
I realize that you are asking Michele some ?'s so I'll leave those to her but I was wondering when you used Michael's colouring did you use the no-taste red? I hear the that their other one's have the "taste" to it but this one isn't as bad. 
Hi...yes, I actually did use Wilton's no-taste red, but I used so much, nearly an entire little jar on a ball of fondant the size of, maybe a tangerine or small apple...it was for some accent pieces thankfully, and not the cake itself. I started out with a toothpick, and ended up sticking my pointer finger into the jar over and over, to get enough color and to speed things up.
Well, that's a good warning!!!
Maybe if you let it sit for a day do you think the colour might have darkened like bc? I've never coloured mine other than pink so I personally wouldn't know. Also maybe it's like bc and you need to start with pink 1st? Just a thought. Like I said though I've only used it once and I only needed pink. Hopefully one of our resident experts will be able to help you out more!
I look forward to seeing your cake! 
Yes he did! On time too. I had already cleaned the kitchen and showered, so he never knew how franctic I had been just a short time earlier, LOL.
I read here about starting with pink (and starting with chocolate for black), but my fondant was white...homemade. I guess they mean if you purchase pink fondant, then it wouldn't take much color turning that red.
I was going to look into the Americolor brand...I believe I've read here that it just takes a few drops to get great results.
Hopefully sometime this week! Glad to hear you got your A/C working again, I don't know what I would do without mine!!!! 
By the way...these were half batches that I made. Michele, I read where someone said you don't recommend halving it, but they didn't say why? Also, my next batch I plan to add the 1/2 cup of white choc. chips you said you sometimes add, can you tell me what brand you use?
The few times that I had made a half batch I wasn't happy with the results. This was many years ago though and others have told me that they have had no problem. Since I was still working on the formula, I probably screwed something up in the process. I am glad to hear that it worked for you and that you like the taste.
As for the white chocolate, I use whatever brand is available that is true white chocolate. The kind that has cocoa butter in it and not partially hydrogenated oil. I do this for personal taste. Less expensive white chocolate chips will work.
HTH
Michele
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