|Sugar||2 Cup (32 tbs)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Cream of tartar/1/4 teaspoon lemon juice||1⁄8 Teaspoon|
Heat and stir all ingredients in a large, heavy saucepan over moderate heat until sugar dissolves; cover and boil 3 minutes.
Uncover, insert candy thermometer that has been heated under hot tap, and cook without stirring to 238° F. or until a drop of fondant forms a soft ball in cold water.
When fondant has cooled to 110° F.( scrape from edges with a broad spatula in toward center again and again until it thickens and whitens; pick up and knead until velvety.
Wrap fondant in cloth wrung out in cold water and "season" 1/2 hour before using.