You can stir the gelatin at this point to help dissolve.
If you don’t have glycerin, you can substitute vegetable oil.
The mixture should look sticky and stretchy at this point.
You can stop adding the powdered sugar once it becomes difficult to incorporate.
If you’re in a hot or wet climate, you may need to add more powdered sugar as you work to prevent the fondant from sticking. If the fondant becomes too stiff while you’re kneading, mix in a drop of water at a time until it softens.
Avoid refrigerating the fondant because this will introduce moisture which could cause the fondant to become too sticky.
If you don’t have a microwave, you can heat the bowl of marshmallows over simmering water.
If the fondant looks too sticky, add more powdered sugar.
If your fondant feels too dry, mix in about 1⁄2 tablespoon (7. 4 ml) of water until the fondant loosens a little.
Put the wrapped fondant in a cool part of your pantry that’s out of direct light. You shouldn’t refrigerate the fondant because it will introduce moisture that could make the fondant sticky. There are different methods to roll fondant without letting it stick. [13] X Research source You can use powdered sugar or cornstarch as a base instead of flour. [14] X Research source Or you can roll it between parchment papers. [15] X Research source
