Poured fondant problem

[Mr.Farenheight]

Hello everyone,
I have been making a few batches petit fours coated in white, dark, and milk, chocolate and some in marzipan and they all come out great . I just recently tried to coat a batch of swiss chocolate layer cake petit fours with a poured fondant mixed with a fresh rasberry puree.
Everything came out great the fondant was see-through and not too thick but it never dried to the consistancy that you could pick it up with out getting your fingers sticky. I feel it ruins the whole confection, and I would love some tips if you have any.

[Erik]

I've never tried adding a puree to poured fondant myself, but my best guess would be you used too much of it.

[momoreg]

Yes, it was the puree. Maybe try an extract next time, or even a small amt. of emulsion.

[Mr.Farenheight]

I decided to try to add a miniscule amount of xanath gum and it firmed up really well, no sticky fingers. I found that you can combine a puree with a white chocolate coating to get a firm textured outside .

[panini]

MrF
can I ask what type of puree and the sugar percentage of the puree you're using to add the the WH? I have not had anyluck doing that. I've had to use compounds.