Does anyone have a good recipe for poured fondant to use on petit fours. I have one that contains water, light corn syrup, powdered sugar and white chocolate. It is super easy to make. I used it once and it was a huge hit, however some people said it was a little too sweet. What would you add or delete to make this less sweet but still get the coveraged needed?. Would you add salt? Is there a better recipe that isn't too difficult? I don't want to deal with having to use a candy thermometer.
I don't have an answer but where do you find a poured fondant recipe..
poured fondant is just sugar, corn syrup and water, so I do not see how you could make it any less sweet. I have used a combo of melted canned icing and candy melts to pour over small cakes. I still find it sweet, but maybe the chocolate can cut the sweetness for you a bit?
Try adding about a half of teaspoon of salt to your recipe. I use a little salt in my buttercream and fondant.
I was going to suggest the salt too. There's really nothing you can cut out of it without altering it to the point of it not working. Sweetness is the nature of the beast on that one. You could cut down on the sweetness of the other components though: cake, fillings, and buttercream on top if you have it.