How to prevent fondant from crumbling? I am making fondant based on this recipe and it keeps on cracking when I try to lift it. Any suggestions on fixing this? Someone told me to add Glycerin. Will this work?
I assume you mean more glycerine, since glycerine is already in your recipe. Add a little, knead it, add a little, knead it. You don't want to add too much: fondant is supposed to be firm, though not crumbly.

I always use this recipe. It seems simpler.