Share 'Warming/Thinning Fondant enough to deposit into molds'

I began making fondant for a cream center that has sold MUCH better than I thought it would.  Now I need to make it on a bit bigger scale.  It is a basic sugar, corn syrup, water recipe with invertase and flavor added after cooling and agitation.  Here is my dilemma.  I currently reheat the fondant in the microwave enough to put it in a batter dispenser to get it into the molds.  But as soon as i…