Fondant

Ingredients

• 2 cups sugar
• 2 tablespoons light corn syrup

Instructions

1. Butter sides of a heavy 1 1/2-quart saucepan. In saucepan combine sugar, corn syrup, and 1 1/2 cups water. Cook and stir over medium-high heat to boiling. Cover and cook 45 seconds more. Uncover; clip candy thermometer to pan. Cook over medium-low heat, without stirring, to 240°, soft-ball stage (35 to 45 minutes). Pour mixture onto a 12-inch platter. Do not scrape pan. Cool, without stirring, till slightly warm to the touch (about 50 minutes).
2. Using a wooden spoon or a heavy-duty rubber spatula, beat vigorously till candy is white and firm (about 10 minutes). Knead till smooth, about 5 minutes. Form into a ball. Wrap in clear plastic wrap; let ripen at room temperature for 24 hours. (Ripening is necessary for smooth and creamy fondant.) If desired, use fondant to stuff whole pitted dates, prunes, or dried figs. Or shape into 3/4-inch balls and dip into melted confectioners' coating (see tip, opposite).
3. Knead fondant by turning and folding the candy mixture continuously in your hands.
4. Mint Patties: Prepare as above, except heat and stir ripened fondant in top of a double boiler over hot, not boiling, water till melted. Remove pan from heat, but leave fondant over hot water Stir in 1 tablespoon softened margarine, 2 to 3 drops oil of peppermint or oil of cinnamon, and a few drops food coloring. Drop from a teaspoon onto waxed paper, swirling tops. Let stand till set Cover to store. Makes 30 to 36 (1 1/2-inch) patties.