The recipe Ruary Rudd gives is for candy, not fondant. He appears to have
reversed the quantities. The recipe is 1, 234,5. 1 pint of water raised to
234 F with 5 pounds of sugar. Fondant is used by bakers to pruduce the icing
on buns. I believe it is made from icing sugar (fine powder), glycerine, and
water and possibly egg white. Recipes vary. Talk to your baker. Mine lets
me have a honey jar full for 50 pence which I use for feeding mini nucs.
Chris Slade