Poured fondant that stays liquid I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side.
I plan to use it as a chocolate bar filling, that is why I am asking :)
The recipe I use in general:
6 cups confectioners' sugar, 1/4 cup water, 1 tablespoon light corn syrup.
I melt them over low heat until completely blended, and then usually let it cool down and glaze cakes.
Can this recipe be modified so it stays somewhat liquid?
Maybe like a creme egg filling?
I recommend you add some form of fat into your recipe. Fat is what gives foods a smooth creamy texture. Some ideas to use are butter and coconut oil.