I'm experimenting with different recipes and came across the
CC Basic fondant (by jbc?)
Anyway, it calls for "sugar" - do you always use confectioner's sugar when making fondant? Or would this be regular sugar.?
For fondant, it would be powdered sugar.
Granulated sugar crystals would not dissolve unless cooked, so the product would not be smooth
thanks for answering my question. It is a cooked recipe, but I'm glad I double checked.