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Pouring fondant


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What is the difference in taste, texture, mouthfeel, & appearance for the following types of liquidy sugar that are suitable for dipping for things like petit fours, donuts, etc.?


1. Pouring fondant - cook on stove but keep temp under 100F

2. Pouring fondant - cook on stove but take temp to 238F, cool to 150F, and whip

3. Powdered sugar icing - no cooking just powd sugar and liquid to desired consistency

4. Thinned-out ganache - just cream and chocolate


A friend made the 2nd one as a dip for chocolate eclairs, but that got me wondering why… couldn’t the others have yielded pretty much the same results? Definitely seems like that one is the most laborious…

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