Making Fondant?

OK, how do you folks who have many hives make enough fondant fast enough not to drive your self nuts? The recipe I have makes two pie tins at a time and takes up to three hours to cook down.

There has to be a better more efficient way to do this. Any help will be appreciated.

Jeff Ludwig has a recipe for a larger yield, I will get it from him and post it here. He uses a turkey fryer to do larger batches. He just gave out a bunch of tins at the class holiday party today (see Classes tab) and said he cooked up 70 tins in about 3 hours.

but a good recipe, and procedure, for six to eight would be good.

I'm sorry I didn't respond sooner on this. Here is what we do to make 6 pie tins:

2 @ 16 oz corn syrup
22 oz water
10 lbs sugar

Mix it all together and bring temp up to 242 degrees (use a candy thermometer). Do not allow it to boil. As soon as it reaches 242 you can take it off the heat and pour it into the tins, then let it cool and harden. We pour it outside and let the tins cool on the cement. Cools off more quickly in this weather. You can split all those numbers and use two dutch ovens to cook it on your kitchen range.