I have tried to make black fondant twice tonight, and every time I rolled it out, it started crumbling. The other colors I made turned out nicely. What is up with the black?? Is it because I had to use so much color, it changed the make up of it?? I don't understand!!

It might have been, but maybe the reaction of the chocolate with the paste color? I start with Pettinice chocolate fondant and then make a small ball of black fondant and knead it into the chocolate. But not long ago I ordered a small container of Satin Ice black fondant and I really liked it, smells delicious, not really licorice but something good. It rolled beautifully and covered without tearing or cracking.

Maybe my problem was starting with white fondant. I had to use a ton of black. Oh, it was MMF.

I had problems with my fondant too. I used the easy recipe using mm cream and then I added alot of color to both of my batches (celestial cake with bright royal blue fondant and bright yellow accents) Took a lot of working and turned out glossy (don't know if it was the shortening or the large amount of paste colors) When I asked about it someone here said that adding alot of color makes your fondant hard to work with.

Someone else on this site (can't remember who) told me that for black MMF I should put dark cocoa in at the melted marshmallow stage, stir it in, then proceed with the rest of the recipe as directed. I did add the powdered sugar in small increments until my consistency was right, but it turned out great. I used it for the cow spots on the cowgirl cake in my photos. Hope that helps.

I have colored white fondant black, not huge quantities though.

I added some crisco to it while working the coloring in and it did fine.

I like to use Chefmaster gel color when doing black or red, it really colors deep.

http://forum.cakecentral.com/cake-decorating-ftopict-34064-mmf.html+fondant+turn+black

Here is the thread where I explain how i accidentally discovered making black mmf using dark cocoa. Easy enough!!

(it may have been me mlynnb, hmm maybe)

yeah, when i need a large quantity of black mmf i just do all the coloring at the melted mm stage. i just add cocoa powder, dark chocolate candy wafers, a teaspoon of black powdered coloring (for taste reasons with the paste), and a smidge of black paste coloring. produces a matte finnish. easy to work with.

the only thing here is that the fondant is chocolate flavored. i think that it would work (for that mmf flavor), if the base fondant was purple or navy. i have to try that and see how it turns out.

What's powder color???