Basic Fondant

Basic Cream Fondant

8 cups. sugar

3 cups cereal cream

4 Tb. white corn syrup

4 Tb. butter

Butter sides of pan then add all four ingredients.

Stir carefully over medium heat until sugar is dissolved.

Bring to boil and let fondant boil rapidly until it reaches soft ball stage (230*).

(I cook mine to 226*)

Remove from heat and pour into a buttered 9 x 13” metal pan.

Cool quickly. When cool dump onto cupboard to be beaten.

It will go three stages:

1. a very stiff stage

2. a thin, glossy stage and

3. a stiffer stage when it loses its shine.

Add the flavoring of your choice in the second stage.

If it should go too hard, it can be kneaded with the hands to soften and a little cream could be added a teaspoon at a time.

Put into glass or metal container and cover tightly with foil.