I have a candy line that includes some little sandwich cookies dipped in chocolate. I need to make an order of lemon ones and I normally use the lemon filling in a sleeve with powdered sugar added to get it to the thickness of oreo filling. I have some powdered fondant that I bought and it has been sitting here waiting for a use. I have never used it before and was wondering what difference it would make if I used it to thicken the lemon filling rather than PS. I do not want it to go liquid like it would in say a cherry cordial. What say you?
I think it might turn out like the cherry cordial. Because the bags of fondant are supposed to be poured fondant. But maybe if you add more powder sugar that would help it out. And plus you're already going to be using the sleeve lemon filling.
Hope it works out for you.