Pouring fondant

[pastryani]

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…

[pastrygirl]

Ganache won't crust/dry like the others but beyond that I don't know.