I'm making your Basic fondant and have the following questions:
when rolled to about an inch thick, it breaks or gets cracks.... although it is still really soft? Does this mean it has too much moisture or too much sugar?
Since I've used condensed milk, how long can I keep it before it goes sour?
Is it better to put it in the fridge to cool it down? I have it wrapped in airtight packaging but maybe cooling would make the rolling and putting on cake easier?
Pls advise. My daughter's birthday is two days away :(
