|Sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Light corn syrup||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
If you don't have a marble surface to work on, cool a 15" x 9" cookie sheet in the refrigerator.
In a 2-quart saucepan, combine sugar, water, corn syrup and salt.
Stir constantly over medium heat until sugar dissolves and mixture boils.
Cover and cook over low heat for 3 minutes.
Insert candy thermometer in mixture.
Continue cooking without stirring until mixture reaches 240°F (115°C) or soft-ball stage.
Remove from heat.
Pour onto clean and dry marble surface or chilled cookie sheet.
Cool without stirring until center of fondant is lukewarm.
With a spatula or wooden spoon, scrape fondant from edge toward center, turning occasionally, until creamy and stiff.
When fondant loses its gloss and becomes crumbly, knead with your hands until smooth and soft.
At first, kneading will seem impossible but the heat from your hands will soften the fondant.
Continue kneading until blended.
Wrap in plastic wrap and refrigerate in a covered jar at least 24 hours.