Since name brand fondants are quite expensive in Mexico, I decided to make my fondant for my bussiness, following the Wilton recipe, which has been working wonderful for me.
I think I have made over three tons of Fondant in three years. However, once in a while I end up with a fondant that does not strech. even when I just finish making it with the same exact recipe.
Today was one of those days. First the mixture could not take all the sugar, as ussual. It turned so hard, too soon. Then I added a litlle bit of Corn Syrup and after hours of exhausting labor, finnaly it soften enough but never streched. When I placed on the 5 tier wedding cake the edges started to crack.
I hope someone can help me with this mistery