I made this recipe the first time and it came out ok. I thought about it and read the other reviews and made it again with a couple of changes and it came out PERFECT! I cooked the sugar/water/corn syrup mixture over low like it says, I stirred it CONSTANTLY until it reached 110 degrees. The second change I made was I melted my chocolate BEFORE I added it to the sugar mixture and I reduced the almond extract to 3/4 tsp. I then stirred the mixture until it cooled slightly to the consistancy I wanted to pour. These changes gave me a smooth and shiny finished product that went over my tiny cakes beautifully. When I use it on things bigger than petits fours I will first give my cakes a crumb coating of buttercream frosting. This gives the fondant a smoother and prettier finish.