|Sugar||3 Cup (48 tbs)|
|Water||1 Cup (16 tbs)|
|Light corn syrup/1/8 teaspoon cream of tartar||2 Tablespoon|
Mix sugar and water in large saucepan; stir over medium heat until sugar is dissolved.
Add corn syrup; bring to boiling, cover, and boil gently about 5 minutes.
Uncover and wipe down crystals.
Set candy thermometer in place.
Continue cooking, without stirring, until thermometer registers 238Â° to 240Â°F (soft-ball stage).
Remove from heat at once.
Pour syrup onto a large platter or marble slab which has been wiped with a cold, damp cloth.
Do not scrape the pan.
Set in a cool place and when lukewarm or when just cool enough to hold platter on hand, add the flavoring (if used).
With a wooden spoon or paddle or a wide spatula, scrape the fondant from edge of platter toward center.
Work until smooth and the whole mass becomes white and creamy.
Pile into a mound, cover with a bowl, and let rest 20 to 30 minutes.
With hands, work fondant in a kneading motion until free from lumps.
Wrap in waxed paper or moisture-vaporproof material and place in a covered container.
Let stand at room temperature at least 24 hours to allow candy to "ripen." Fondant may be stored, tightly covered, in refrigerator for weeks.