This thread has been interesting but has not really answered the question I posed.  Regardless of whether the fondant is a candy or not, or whether it is heated to 221 or 234 F, either temperature is higher than the boiling point of water.

 Bill Truesdell wrote:
You are still a long way from carmalization which is 310-338 F

Why then is scorched honey from a water bath wax melter carmelized?  I suspect that the answer has to do with time, and that carmelization is not something which happens at a particular temperature, but as a product of both temperature and time.  But perhaps something else is the reason.  Please enlighten me.  My wax melter honey certainly tastes like some of the sugars have carmelized to me.

But since honey starts to darken long before the boiling point of water, I am curious as to why the fondant sugars do not.

I also do not understand why a hardened sugar product makes excellent winter feed, when granulated honey or syrup does not. 

Regards
Stan

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