Originally Posted by Amyelitza69
OK! Thanks! Did you thing that Duff colors can works too?
Originally Posted by cownsj
I just buy Duff's fondant in black. It goes far, and tastes very good. I used to use black, but Duff's is much easier to work with.
If you mean his colorings, I haven't tried them yet. If you mean his other colors of fondant, I use his red also, and love it. One thing I made was ladybugs for a cake. I made them maybe 4 or 5 days in advance. People asked me how I made the ladybugs out of jellybeans, they said the outside had crusted like a jellybean and the inside was still soft and it had great flavor. They loved them.
If you buy the Duff's, when you open it, it will be hard as a rock. Don't think it's gone bad, that's how it comes. Follow the instructions on the container about nuking it. Go gently with it until you get the consistency you want. If you nuke it too much it gets mushy and very sticky, and if not enough, then it's hard to roll. After you nuke it, try to break it apart and knead it, if you can't then give it a couple seconds more. The outside will still seem cold and firm, but inside it's getting warmer. It will stay it's consistency for quite awhile, but gradually work toward getting firmer again. It's nice too that if you are cutting out parts, you don't have to do it in small amounts and keep covering it, just cut away and work easily.