Cracking Fondant

by Sharon

I seem to have a problem with my fondant cracking even when I put a little shortening in it. I was told the fondant should be 1/8" thick. Do I need to go thicker? What could I be doing wrong? When it does crack, can it be fixed?

Comments for Cracking Fondant

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May 07, 2009
by: Anonymous

Please please please post the recipe. I would love to try it.


Mar 10, 2009
to: bamagrama
by: Sharon

I would love the recipe. Thank you.

Mar 08, 2009
cracking fondant
by: bamagrama

I tried the recipe for marshmellow fondant and had the problem with cracking also. Then I found a recipe for white chocolate fondant and it has a wonderful, easy to handle texture. I've had no problems with cracking at all. Small imperfections can be smoothed over with a little bit of water on your fingertips. The recipe is a Martha Stewart recipe and it is quite involved both with ingredients and time, however, it is well worth all of it. My last batch I made in October. I wrapped it in saran wrap, then sealed it in a vacumm seal bag with one of those hand held, battery operated vacumms. You can find one at Walmart. Anyway, here it is March and I just used the last of it. It was stored at room temperature. Tastes just as good as the first day I made it. It is expensive to make because it uses real white chocolate. If interested, let me know and I will post the recipe.

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