Reply to "Solved (and Unsolved) Royal Icing Issues?"

I was trying to make burgundy. I started with Wilton burgundy but it was still pink after using the whole container (it was enough icing for 65 cookies). I added some gel red and black gel and let it sit for an hour or so. It looked okay but it never stopped darkening, and it turned more brown. I used it anyway (big mistake) and in the morning they were even more brown.  Also it's the only time I had a problem with drying. In the morning some were still wet. That has never happened to me before. I tried scrapping the icing off and found that the brown was on top and underneath was a red color.  Its something I'd like to test out, to see if I can make it happen again, to make sure that's what it was from.