|Sugar||4 Cup (64 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Light corn syrup||6 Teaspoon|
|Mint flavoring||2 Drop|
Pour 2 cups water in saucepan; add sugar, cream of tartar, corn syrup and mint flavoring in order given.
Bring to a boil, without stirring, to 236 degrees on candy thermometer.
Pour onto wet platter; cool.
Beat with spatula or wooden spoon until thick and white.
Knead, if necessary.
Store in covered con- tainer for at least 12 hours.
Fondant may be stored for several months without refrigeration.
Soften fon- dant over warm water.
Food coloring may be added, if desired.
Pour into molds or drop from teaspoon onto waxed paper.