|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄5 Cup (19.2 tbs)|
|Cream of tartar||1 4⁄5 Teaspoon|
|Light corn syrup||2 Tablespoon|
|Butter||1 Tablespoon (Margarine)|
Butter the sides of a 3 1/2-quart casserole.
Combine sugar, water, cream of tartar and corn syrup in casserole.
Microwave 22 to 26 minutes on HIGH, or until a small amount dropped in very cold water forms a soft ball (238Â°).
Immediately pour syrup into large platter.
Let cool until warm to touch.
Using a wooden spoon, work fondant from outside toward center until it forms a creamy white mass.
Work in butter and vanilla.
Continue working until fondant begins to harden.
Drop by teaspoonfuls onto wax paper.
Let stand until firm.
Store in closed container.
Note: Do not use candy thermometer in the Microwave oven.