---------- Recipe via Meal-Master (tm) v8.04
 
      Title: WATER FONDANT
 Categories: Desserts, Candies
      Yield: 12 servings
 
      2 c  Sugar
           Dash of salt
      2 tb Corn syrup
    3/4 c  Boiling water
    1/2 ts Vanilla
 
  Use this in recipes calling for prepared fondant and
  in chocolate- covered cherry recipes using prepared
  fondant. Also good to flavor and color many ways. Pure
  white when finished. In a saucepan, combine all
  ingredients except vanilla. Mix well; cover and cook 3
  minutes, then remove lid. Continue cooking without
  stirring to 240 degrees F. Pour fondant at once on a
  cold surface. Cool to lukewarm (about 110 degrees F.).
  Work with spatula until white and creamy. Knead with
  hands until smooth; add vanilla. Knead until well
  blended. Let stand, uncovered, until cold, then wrap
  in waxed paper and store in a tightly covered jar in
  refrigerator or other cool place to ripen for at least
  24 hours before using. Fondant may be kept for several
  weeks. Makes about 50 centers.
 
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