---------- Recipe via Meal-Master (tm) v8.04

     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.

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