White fondant

Yield: 1 Pound

Ingredients:

2 c Sugar
1 1/4 c Water
2 tb Corn syrup light
1 ts Vanilla or lemon flavoring

Instructions:

Place a large platter in refrigerator to chill. Combine sugar water and corn syrup in saucepan. Cook stirring constantly until sugar is dissolved. Remove spoon. Do not stir candy again during cooking. When candy begins to boil cover saucepan tightly and let boil 3 minutes; the steam formed washes down any sugar crystals. Remove cover; continue cooking. From time to time wash away sugar crystals which now appear on the sides of the saucepan. For this use a fork wrapped in a piece of cheesecloth and dipped in cold water. (Or--from another recipe--use a wet pastry brush.) Cook to soft ball stage and 1 minute longer or 240 F. on candy thermometer for firm fondant for molding. (At 238 F. which is soft ball fondant is suitable for coconut drops layers in fudge et cetera.) At 240 F. remove pan from heat; pour fondant at once onto cold wet platter. Let fondant cool to lukewarm. Add flavoring. Beat with fondant paddle spatula or wide flat wooden spoon until fondant becomes white and creamy. Knead until the mass is smooth and no lumps remain. Put fondant away in covered glass bowl or jar to ripen for 2 or 3 days before using. It may be kept longer if tightly covered. Use fondant as suggested in various recipes. The home candymaker who likes to create professional-looking

chocolates and other candies must be able to make good fondant. This

recipe is simplified from a commercial formula. The fondant remains

creamy and workable. It may be shaped and dipped in chocolate. Some

may be colored with food coloring. Some may be combined with nuts,

coconut, chopped candied fruits or combined in layers with fudge,

caramels, and other mixtures to make logs, squares, and various

decorative pieces for the sweetmeat tray. : Source: Amy Vanderbilt's Complete Cookbook 1961 edition