Water fondant
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| Dash of salt | ||
| 2 | tablespoons | Corn syrup |
| ¾ | cup | Boiling water |
| ½ | teaspoon | Vanilla |
Directions
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.