Water fondant

Yield: 12 Servings

Ingredients:

2 c Sugar Dash of salt
2 tb Corn syrup
3/4 c Boiling water
1/2 ts Vanilla

Instructions:

Use this in recipes calling for prepared fondant and in chocolate- covered cherry recipes using prepared fondant. Also good to flavor and color many ways. Pure white when finished. In a saucepan combine all ingredients except vanilla. Mix well; cover and cook 3 minutes then remove lid. Continue cooking without stirring to 240 degrees F. Pour fondant at once on a cold surface. Cool to lukewarm (about 110 degrees F.). Work with spatula until white and creamy. Knead with hands until smooth; add vanilla. Knead until well blended. Let stand uncovered until cold then wrap in waxed paper and store in a tightly covered jar in refrigerator or other cool place to ripen for at least 24 hours before using. Fondant may be kept for several weeks. Makes about 50 centers.