I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side.
I plan to use it as a chocolate bar filling, that is why I am asking :)
The recipe I use in general: 6 cups confectioners' sugar, 1/4 cup water, 1 tablespoon light corn syrup.
I melt them over low heat until completely blended, and then usually let it cool down and glaze cakes.
Can this recipe be modified so it stays somewhat liquid? Maybe like a creme egg filling?