Fondant Candy

1. 1

   Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.

2. 2

   Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).

3. 3

   Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.

4. 4

   It will take about an hour at room temperature for fondant to cool sufficiently.

5. 5

   Beat hard until fondant loses it's transparency and becomes white and opaque.

6. 6

   Stop beating and knead with the hands until there are no lumps.

7. 7

   When fondant is smooth, place in a tightly covered jar and it will keep for a long time.

8. 8

   Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.

9. 9

   Let stand at least 24 hours before using, for best flavor.

* Per serving · 4 servings · Values may vary.

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