Mm fondant making for a cake?

Question

I made MM fondant last night for my first time, well tried lol. I used this recipe- http://whatscookingamerica.net/PegW/Fond...

But I cut the recipe in half because im only doing cup capes. I had 8 ounces of marshmallows and a pound of icing sugar. I swear I didnt even use half of the icing sugar because it kept ripping apart and not sticking, and in the recipe it says to just add water, and so i did that to make it a perfect elastic ball. I was wondering is it normal that i didnt use near enough the icing sugar it calls for? Or will it like not stick properly. ( I pulled a piece out of the fridge and its really sticky, is this normal, or is it supposed to be less sticky :S?) So confused lol. Any help would be greatly appreciated :).

Answer 1

Fondant is usually sticky.  To roll it out you usually have to grease your work surface.  To model it or use cookie cutters on it, often you have to dust it with cornstarch.

It sounds like you might need to knead in some more sugar.  That's the recipe that I use too, and when you take it out of the fridge, it should be quite firm, to the point where it has to be microwaved for a few seconds to get back to a workable texture. The consistency that you're going for is something similar to play-doh, except a little sticky until it's greased or dusted with corn starch.  

Answer 2

I use a different recipe, but i have found that adding a little shortening to the fondant will increase it's elasticity.  Also, storing it in the fridge will cause it to become stiff and sticky.  Keep it at room temperature, double wrapped in plastic wrap and stored in a freezer bag.