Fondant Icing Recipe
Ingredients:

450g/1 lb/2 cups caster (superfine) or lump sugar
150 ml water
15 ml/1 tbsp liquid glucose or
2.5 ml cream of tartar

Method:

Dissolve the sugar in the water in a large, heavy-based pan over a low heat. Wipe down the sides of the pan with a brush dipped in cold water to prevent crystals forming. Dissolve the cream of tartar in a little water, then stir into the pan. Bring to the boil and boil steadily to 115°C/242°F when a drop of icing forms a soft ball when dropped into cold water. Slowly pour the syrup into a heatproof bowl and leave until a skin forms. Beat the icing with a wooden spoon until it becomes opaque and firm. Knead until smooth. Warm in a heatproof bowl over a pan of hot water to soften, if necessary, before use.

It is sold as Silk Sugar (dry fondant)

Some cake decorating sellers will sell smaller quantities. This cake decorating supply web site (http://www.apieceofcakethame.co.uk)lists it as PME fondant icing.

There is some information on the British Sugar web site: "Celebration DF (Dry Fondant) contains spray-dried glucose which, when mixed with water, makes an instant fondant.
Compared to other dry fondants Celebration DF produces smoother and whiter finished products. It is also more flexible and easier to use than traditional fondant."

Hope that helps

Can anyone clarify what fondant sugar is? Is is icing sugar or something more? And any idea where I can get it?

Thanks