| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Candies | 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.
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