Can anyone help. I'm having one heck of a time making burgundy fondant for a ribbon. I've used the smallest amount of fondant I can and have added wilton rose, lavender and some red red. I need to add so much that the texture of the fondant gets so mushy. I've tried it with the americolor and spectrum super red and have gotten the same result. I've also tried using gumpaste with no luck. I'd really like to use fondant because it tastes better - I used Jennifer Dontz recipe for chocolate fondant. Can anyone tell me a trick to get burgundy in a fondant without the mush? I have some satin ice here and might be able to try it but I think I'm going to get the same result. Help, please
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