Combine sugar, water and syrup in saucepan and cook over medium heat until clear and syrupy, about 10 minutes.
Remove from heat.
Let stand until mixture registers 170°F on candy thermometer, 3 to 4 minutes.
While syrup is still hot, gradually beat in about 6 1/4 cups powdered sugar.
Beat until smooth, shiny and lukewarm.
If fondant is too thin, gradually add more powdered sugar, beating continually.
If too thick, add a teaspoon of hot water.
Tint and flavor as desired.
Dip fruits into fondant, holding by stems or lightly fastened with bamboo skewer.
Drain excess back into pan.
Cool and harden on foil or waxed paper.
Keep fondant workable by restirring over simmering, not boiling, water.