Basic Fondant

1. 1

   Combine all ingredients (except last 2) in large saucepan, stir until sugar is moistened.

2. 2

   Place over high heat-bring to a boil, then gradually lower candy thermometer into boiling syrup.

3. 3

   Cook without stirring, lowering heat slightly as mixture thickens.

4. 4

   Cook to 236 degrees; pour onto marble slab and cool to lukewarm.

5. 5

   Work fondant back and forth with spatula until fondant turns creamy white.

6. 6

   Then knead with hands until it is very smooth adding nuts and flavoring if desired.

7. 7

   Form into a ball, let rest, form into 3/4 inch balls.

8. 8

   Dip into chocolate.

No additional tips available.