I recently made my first batch of fondant with a recipe that called for light corn syrup instead of glucose - It was really sticky and stretched when I lifted it - Any ideas? Has anyone made this with corn syrup? I'm new!!!

that's the same thing...

glucose is the exact same thing as light corn syrup? The corn syrup is so much cheaper!!! is this right?

I didnt know THAT!!!

Glucose and corn syrup are not the same thing. They come from the same family of sweeteners. They can be interchanged in SOME recipes BUT they can/do react differently.

With Rolled fondant the recipe is different for either ingredient.

Rolled Fondant Recipe
1 Tablespoon unflavored gelatin
1/4 cup cold water    <--
1/2 cup Glucose    <--
1 Tablespoon Glycerin
2 Tablespoons solid vegetable shortening
2 lbs. sifted confectioners' sugar [8 c Powdered sugar]
Color and flavor as desired.

Rolled Fondant
1 tb Unflavored gelatin
3 tb Water     <--
1/2 c Corn syrup     <--
1 tb Glycerine
2 tb Solid white shortening
8 c Powdered sugar

You may use 1/2 cup corn syrup and 3 Tbs. water OR 1/2 cup glucose and 1/4 cup water - then the results should be the same

From your description, there is too much liquid in the recipe: especially if you did a straight substitution without adjusting the water.

auzzi is right. Sometimes it is not a one for one substitution. As per
http://baking911.com/pantry/subs_sweeteners.htm
8 tbsp. of glucose are equal to 9 tbsp. light corn syrup.

Corn syrup contains glucose. As per:
http://www.baking911.com/candy/101_crystallization.htm
Sometimes in some recipes you can substitute one for the other with varying results.
Hugs Squirrely Cakes