Does anyone have Peggy Porschen's pourable fondant recipe?

Sorry, all my measurements are metric, but it should be easy to convert!

INGREDIENTS:
1.5 kg ready-made fondant
150 ml Sugar syrup (see below)
1 tblspn lemon juice
1 tblspn liquid glucose
food colours

Place fondant in large microwave-proof bowl and allow to soften (about 15 minutes)
Pour away the water and add the remaing ingredients
Heat in microwave for about 3 minutes at medium power. Stir to combine then heat for another minute
Check the consitency - if it's a little thick and heavy add a little more sugar syrup.
Before using, heat for about 10-20 seconds at full power. You want the fondant to be very warm to the touch. DO NOT BOIL - it will lose its shine.

SUGAR SYRUP:

250 ml sygar
250 ml water

Place in saucepan, stir well and bring to the boil. Allow to cool. May be flavoured with a little liqueur - Grand Marnier with orange zest, Limoncello wit lemon zest, etc.

HAVE FUN!!!

Here are the measurements in non-metric (from Peggy's book)

3.5 lbs ready made fondant
2/3 cup sugar syrup
1 tablespoon lemon juice
1 tablespoon liquid glucose
food colors

For sugar syrup, use 1 1/4 cups sugar.

Oh, thank you, thank you both!!