No seriously. So I made the Toby Garrett scratch recipe found on here under the recipes section. Twice I have had this happen in the past 3 days. I thought maybe it happened the first time because I didn't add the corn syrup, glycerin to the gelatin.
Second try I did and still have the same results. Its all bumpy. There aren't any granules of PS and I sifted it all anyhow. It just is like curdled looking. If I roll it with the rolling pin it smoothes out but also has the lines and elephant skin... anyone know what I did wrong? I waited the 24 hours before using.
I have also tried the Michelle Fosters recipe with more success however with both recipes I'm having to add another 1lb of PS or more!
By the way just to correct myself from an earlier post where I was having a different issue with the MF recipe..The wiltons tastes NOTHING like scratch...lol ...It had been just a really long time since I had bought wiltons and forgot what it tasted like. Scratch is WAY better.
Thanks in Advance if anyone can lead me down the path to perfect fondant.