Fondant

Ingredients

2 cups sugar
1 cup water
2 tablespoons light corn syrup
1 teaspoon vanilla extract or
5-6 drops peppermint extract food coloring, optional

Preparation

Butter the side of a heavy saucepan; combine sugar, water and corn syrup in saucepan. Bring to a boil over medium heat, stirring often. Cook without stirring to soft ball stage (238°). Place candy thermometer on a heat-proof platter; pour hot syrup over bulb. (Do not scrape pan and do not disturb syrup while cooling.) Cool to 130°. Using a wooden spoon, scrape candy from edge of platter toward center, working until creamy and stiff. Knead, mixing with fingers until smooth, about 3 to 5 minutes. Store in a tightly covered container for 24 hours to ripen. Flavor, tint and shape as desired. Fondant may be cut into small pieces and rolled in colored sugar, used as a center for dipped chocolates or as a stuffing for dates, prunes or figs.

Yield: about 1/2 pound

Notes:

A candy thermometer is accurate and most helpful in testing the doneness of candy syrup.