Basic cream fondant

4 cups sugar
1/2 cup hot water
1/8 tsp. salt
1 1/2 cups heavy cream
1/4 cup ligh corn syrup
2 Tbsp. butter
1 tsp. vanilla
chocolate for dipping

Combine sugar, hot water, salt, heavy cream and corn syrup in 3 qt. heavy saucepan.  Place over low heat and stir until sugar dissolves and mixture boils.  Cover and cook 3 minutes, then remove. Cover and continue cooking without stirring to the soft ball stage (240 degrees).  If sugar crystals form on sides of pan, wipe them off.

Without scraping saucepan, immediately pour fondant onto moist cold water slab, baking sheet or platter. Add butter, but do not stir. Let cool until center of fondant mass is lukewarm.  If you use a baking sheet, move its position on counter top occasionally to hasten cooling.

When lukewarm, beat with broad spatula, wooden paddle or putty knife until fondant is white creamy, using a sweeping motion forward from under edge to center, turning fondant occassionally.  Then knead with hands until smooth. Add vanilla and knead until blended into fondant.  Wrap in waxed paper and store in tightly covered container in refrigerator.  Let ripen in refrigerator at least 24 hours, but it keeps several week.  If it gets too dry, cover with damp cloth. 

recipe and demonstration by: Bruce and Julie Godderidge