Thank you so much Michele for posting this! I made your fondant for the first time today and it is amazing. I kept hearing people rave about it in the forums and had to try it myself. I was a little antsy about doing it at first because I have always been scared to make my own fondant (unless its marshmellow fondant), but yours was an absolute dream! The only problem I came across was when I colored it, it became very dry when I tried to work with it. This was before I read your post. Now I think I used way to much corn starch when rolling it out (my instructor for the classes im taking lives by cornstarch so thats what I used), on top of all the corn starch I used glycerine which probably should have worked but Im more of a shortening kind of girl. 
I will have fun playing with it and all of the different flavors.
Thanks again.
I will have fun playing with it and all of the different flavors.Thanks again.
Before I threw it away, I busted it up to see what it was like in the middle and it was still really soft, though crumbly, but the outside was crusty. Don't know what the conditions under there, but whatever they are, they were friendly to the fondant (and the spiders!) I bet a moist cake would keep it even softer over 3 days time, but I can't prove it. It also had a ton of added glycerin, about 1/3 of the recipe was left and I added about a tablespoon of it, but it was hard as a rock when I got it back out. (Too much powdered sugar, or not enough glycerin and gelatin when I made it, I suppose!)
