posted by pepe85323 11-28-102 7:11 PM
Water Fondant
2 cups sugar
2 Tbsp light corn syrup
3/4 cup boiling water
1/2 tsp vanilla
In a saucepan, combine all the ingredients except the vanilla. Mix well, cover and cook for 3 minutes, then remove lid. Continue cooking without stirring to 240F. Pour fondant at once on a cold surface. Cool to lukewarm (about 110F).
Work with a spatula until white and creamy. Knead with hands until smooth, add the vanilla. Knead until well blended.
Let stand, uncovered, until cold, then wrap in waxed paper and store in a tightly covered jar in the refrigerator or other cool place to ripen for 24 hours before using. Fondant may be kept for several weeks. Makes about 50 centers.