Invert sugar is a syrup based on regular sugar (sucrose) which is split up into it's component glucose and fructose molecules. It is also referred to as trimoline or invert syrup. It is supposed to help foods be less granulated and stay moist longer.

Glucose is simply one type of sugar molecule.

Fondant, at its simplest is just water and sugar which has been cooked until the soft-ball stage.

So while these items are all related on the molecular level, their different properties make them all required for cooking various things.

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As to your problem with the granulation, you could try finding a fondant recipe so you don't have to use the dry stuff. Also, make sure that you are cooking the divinity to the proper temperature. I know I've had the same issue with toffee back before I bought a candy thermometer and was just guessing at things (I know it kind of feels like cheating to use the thermometer.). Also, strangely enough, the weather (humidity mainly) seems to have an effect on candy making.

Good luck.
Source(s):
http://en.wikipedia.org/wiki/Inverted_sugar_syrup
http://en.wikipedia.org/wiki/Fondant

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