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I recently made my first batch of Marshmallow Fondant. What I’d like to know is how to get it to stiffen up like store-bought rolled fondant without hardening it too much. Is using cream of tartar or gum tex a good idea? Or do you have a better suggestion?

Sherese - from Chicago, IL

If rolled fondant is too soft, add more confectioners’ sugar. For a fondant with extra body and pliability use the extra-firm rolled fondant recipe:

1 to 2 teaspoons Gum-Tex
24 oz. Ready-To-Use Rolled Fondant
Knead Gum-Tex into fondant until smooth. Store in an airtight container or tightly wrapped in plastic.

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