Water fondant

Yield: 12 servings

Measure Ingredient
2 cups Sugar
Dash of salt
2 tablespoons Corn syrup
¾ cup Boiling water
½ teaspoon 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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