Perhaps you are using milk chocolate or white chocolate. I have used this ratio for semi sweet and dark chocolate for years without issues. Perfectly pourable immediately and spreadably thick after it sits a few hours.

Hi T, we don’t usually work with fondant but have seen cakes that use ganache under it. This ganache is best when refrigerated (it will thicken and solidify in the refrigerator, but won’t harden) – and fondant covered cakes are typically best when they are not refrigerated. Sorry we can’t be of more help here!

Hi Cecilia, this recipe yields 1 and 1/2 cups liquid/drizzle/scoop-able ganache. This is enough to cover 1 dozen cupcakes. For piped cupcakes, you may want to double the ganache to ensure there is plenty for piping. If whipping the ganache, you’ll have close to 3 cups. This is enough for 1 dozen cupcakes.

Hi Cindi, the best option would be to add a bit of a liquid sweetener such as light corn syrup. Regular granulated sugar won’t keep the ganache smooth.

Hi Laura, yes, this ganache thickens wonderfully for using on a cake!