I recently used fondant in a competition that is made by Carma called Massa Ticino. While it is realllly expensive, it is freaking awesome! Apparently all the pros use it, and I found out why. It never dries out, no elephant skin ever! And it is resistant to moisture, like in the fridge. Ive been trying to replicate it, but there is a mysteriously vague ingredient on the bucket that im unsure of (forgot what it called it!)....Ive been experimenting with my own fondant recipe, so I need that ingredient! Any ideas anyone?

call them for an ingredient list