I know its better to use a scale and weigh. That's what I've been doing with my recipes that I know I'll be scaling. This is for a recipe that I haven't used for years and back then didn't do it by weight and I had ready access to the fondant sugar. Where I live now, I can't get this specific sugar locally. I tried with Sysco up the road, but they don't have it. My daughter's going to check with their supplier at work to see if they carry it. But if I must order it via mail, I want to make sure I only pay the shipping charges on this once - that's why the estimate.
Thanks for the help,