Title: WATER FONDANT
Categories: Desserts, Candies
Yield: 12 servings
2 c Sugar
Dash of salt
2 tb Corn syrup
3/4 c Boiling water
1/2 ts Vanilla
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.
