INGREDIENTS

INSTRUCTIONS

(From the "Better Homes and Gardens New Cook Book.")  Butter the sides
of a heavy 1-1/2 quart saucepan. In it, combine  sugar, the water and
corn syrup or cream of tartar. Cook and stir  over medium-high heat
till sugar dissolves and mixture comes to  boiling. Cover and cook over
for 30-35 seconds. Uncover. Cook over  medium-low heat until it reaches
240'F., about 35 minutes, without  stirring (mixture should boil gently
over entire surface).  Immediately pour mixture onto a platter. Do not
scrape pan. Cool for  45-50 minutes or until candy feels only slightly
warm to the touch.  Do not stir candy.  Using a spatula or wooden
spoon, scrape candy from edge of platter  toward the center, then beat
vigorously about 10 minutes or till  fondant is white and firm. Knead
fondant with fingers about 5 minutes  or until smooth and free of
lumps. Form into a ball. Let ripen for 24  hours at room temperature.
(Ripening is necessary for smooth and  creamy fondant.)  Makes about
3/4 pound.  From Tuscon area newspapers, 1994, 3rd quarter, courtest
Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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