---------- Recipe via Meal-Master (tm) v8.04
  
       Title: WATER FONDANT
  Categories: Desserts, Candies
       Yield: 12 servings
  
       2 c  Sugar
            Dash of salt
       2 tb Corn syrup
     3/4 c  Boiling water
     1/2 ts Vanilla
  
   Use this in recipes calling for prepared fondant and
   in chocolate- covered cherry recipes using prepared
   fondant. Also good to flavor and color many ways. Pure
   white when finished. In a saucepan, combine all
   ingredients except vanilla. Mix well; cover and cook 3
   minutes, then remove lid. Continue cooking without
   stirring to 240 degrees F. Pour fondant at once on a
   cold surface. Cool to lukewarm (about 110 degrees F.).
   Work with spatula until white and creamy. Knead with
   hands until smooth; add vanilla. Knead until well
   blended. Let stand, uncovered, until cold, then wrap
   in waxed paper and store in a tightly covered jar in
   refrigerator or other cool place to ripen for at least
   24 hours before using. Fondant may be kept for several
   weeks. Makes about 50 centers.
  
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