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.?

thanks ~

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.

thanks again.