Question about fondant (fondant in chocolate vs. fondant for cake)?

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BAPyessir6

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I don't candy make much, so I'd love information.

Is all fondant/fondant types made with granulated sugar?

I was looking for fondant (like inside chocolates) and all I got was fondant for cakes (which. . .okay I get), but, all of them were made with marshmallows/powdered sugar. (Marshmallow fondant).

Does fondant for cakes not use granulated sugar?

However when I looked up fondant (for chocolate. . .is it called cream fondant?) this was the idea I was looking for (granulated sugar, glucose, water, etc).

Maybe my Googling is just wrong.

What are both fondant called?
 
Ahh so confectionary fondant is similar to American buttercream.
It sounds like it is made in a similar way. But, I have had candies called "creams" and if the goo in those is confectionery fondant, then it is horrible as far as I'm concerned. I know lots of people like it, but not me. I do like buttercream.
 
I found a great website (sugarologie) where a scientist turned baker lady who created a much smoother American buttercream by adding corn syrup or honey into the traditional whipped butter (to make it a bit less sweet and also less "gritty" from so much sugar).

I've done it a few times and been blown away by the creamy texture (and it doesn't harden as easily as normal powdered sugar frosting either). Now I use many different viscous sweeteners (honey, reduced maple syrup, agave) in combination with powdered sugar.

When I think about it, the idea makes total sense but I never considered it beforehand.
 
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