These confectionery products have sugar in two phases. Fondant and cream are similar in composition, except that creams have higher moisture and glucose syrup. The composition of fondant and cream is different in terms of the ratio of glucose and sucrose in fondant 85:15 and in cream 70:30. Glucose syrup with DE=42 is used, and if you use glucose syrup with higher DE around 60-65, the texture will be softer. Glucose syrup, while giving shine to the product, causes mild sweetness, improves viscosity and preserves moisture and prevents crystallization. It also increases the shelf life of the product and prevents the texture from hardening during storage.