Hi Prestals, welcome to the forum
You have to boil water with suger and glucose to 240degr. F. You then pour it onto a marble slap and sprinkle it with water in order to avoid crystallization - When it has cooled down to 110degr. F. you should start work on the sugar with a steel scraper and fold it onto itself after which it will start to be white. Then you keep working the fondant until it is creamy and smooth (this can take a long time, even over half-an-hour) and when it is ready you should store it in an airtight container until you use it.
Also: take care not to burn yourself during the process....
