Fondant, nothing invented by myself just using what my mentor use:
2 liters of water and 5 kg of sugar on the stove, we try not to warm too hot ( while you still can hold your finger in it), add 5grams of citric or acetic acid, stir all the time. When dissolved sugar, leave for a day.
Instead of this would be easier to use already inverted syrup.
Next day in bakery mixer we first put these ( warmed previously) and some honey and about 30kg of powder sugar. Have to watch for consistency to add warm water or honey ( some advocate not to use honey - so, up to you) or powder sugar.
Better than many I used to buy before. Some mix also their own pollen with it, I don't or defat soya flour or.. or..