Thanks for posting this recipe. At the point that it turns opaque, is it runny enough to dip cupcake tops into. Am I assuming correctly that you have to heat it up each time you use it.
I too love the look of poured fondant, but there is no kneading, it's all stirring! lol
Poured fondant should be warmed carefully, sufficient syrup added and just warm enough to pour easily and set quickly.
Hot fondant gets grainy and loses it's shine.
don't heat it above body temp. I keep, just as I do when I temper chocolate, a thermometer in it.