Fondant - sugar

Method

• In a saucepan, over medium heat, combine the sugar and water.
• Stir until the sugar dissolves.
• Stir in the corn syrup.
• Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer.
• Pour the mixture over a dampened marble slab.
• Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes.
• Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center.
• Alternatively, work the fondant in an electric mixer with a dough hook.
• Work vigorously particularly when the fondant starts to thicken and become creamy.
• After 3 to 5 minutes it will suddenly become stiff.
• Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth.
• Press all the pieces of pliable fondant together and knead in any flavoring or coloring.
• Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.