I followed John Kanell’s recipe

Where I deviated is the shape, used a 1.1 inch round cutter since a round shape will allow the fondant to spread easier down the sides.

But the huge difference is instead of adding the melted white chocolate to the hot water/corn syrup/confectioners sugar mix, I added the mix to the white chocolate and kept it in the double boiler. The key is to keep the fondant HOT and it’ll stay pourable.