Real Fondant

Step 1: In large saucepan, combine sugar and water. Cook over low heat, stirring constantly, until sugar is dissolved.

Step 2: Stir in corn syrup and salt. Bring to boil and boil steadily, brushing down sides of pan several times with pastry brush dipped in

Step 3: Cold water.

Step 4: Boil until soft-ball stage is reached (240°F/116°C on candy thermometer) or until small amount of syrup forms soft balls when dropped into ice water and flattens when removed from water. Remove

Step 5: From heat and let bubbles subside.

Step 6: Pour mixture onto marble slab or ungreased baking sheet. Let cool

Step 7: Slightly. With metal spatula, take mixture from the center to the edge. Let cool to lukewarm.

Step 8: With wooden and spatula, beat fondant vigorously, pulling it to center in figure 8 movement until mixture suddenly becomes white and creamy. (If mixture becomes hard and very sugary , gather it into 4 small balls and knead each one with lightly buttered hands until very smooth and creamy. Combine into one large ball for storage)

Step 9: Gather into a ball and knead with lightly buttered hands until smooth

Step 10: And creamy.

Step 11: Pack fondant into bowl or jar. Cover tightly and refrigerate at least overnight (preferably 2 to 3 days) to mellow.