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1
In a saucepan, over medium heat, combine the sugar and water.
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2
Stir until the sugar dissolves.
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3
Stir in the corn syrup.
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4
Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer.
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5
Pour the mixture over a dampened marble slab.
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6
Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes.
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7
Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center.
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8
Alternatively, work the fondant in an electric mixer with a dough hook.
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9
Work vigorously particularly when the fondant starts to thicken and become creamy.
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10
After 3 to 5 minutes it will suddenly become stiff.
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11
Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth.
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12
Press all the pieces of pliable fondant together and knead in any flavoring or coloring.
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13
Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.
