Stir hot water, sugar and corn syrup together in three quart heavy
saucepan. Place over high heat and stir constantly until all sugar crystals
are dissolved. Wash down sides of pan with pastry brush dipped in hot
water. Clip on thermometer and continue cooking without stirring until
temperature reaches 240, washing down sides twice more as mixture cooks.
Remove from heat. Entire cooking process takes about 12 minutes. As soon as
bubbles subside, pour mixture onto marble slab or cookie sheet. Allow to
cool, undisturbed, until fondant holds the imprint of your finger and feels
lukewarm, about eight minutes. Cut butter in small pieces and scatter over
surface. Pour melted chocolate over fondant. Work the fondant with a
scraper, lifting it up from all sides and keeping the mass in constant
motion. When the fondant is stiff enough to hold the scraper staight up, it
is finished. Knead briefly and place the ball of fondant in a container.
Cover with a damp cloth, then cover the container. Get out as needed and
knead a little before using. Shape into egg shapes and dip in chocolate
coating or real chocolate. From Sweet Thing @5211 March 1994
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98
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