Aug 12, 2006
I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault.
—Hotstuff
