What is the difference between the use of cream of tartar and of corn syrup in fondants on the consistency of?

Answer 1

I am not a baker, but this article explains it well:

http://empireezine.tripod.com/cafe/chapter1.html

If you are using the fondant as a "cover" for cakes, cream of tartar is used. If the fondant is for a filling, then corn syrup.
But in some cases, both are used.

This is why I dont bake!! It's too confusing!

Answer 2

corn syrup is usually added to sugar mixtures to prevent the sugar (sucrose) from recrystalizing, no gritty consistency, just a smooth foundant.

cream of tartar is an acid that is usually used with baking soda to provide leavening in baked goods. I'm not fure of it's function in fondants... unless you want a little leavening in foundants (fluffyness).