MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fondant (Cream Filling for Eggs)
  Categories: Fillings, Easter
       Yield: 1 servings
  
       2 c  Sugar
   1 1/2 c  Water
       2 T  Light corn syrup
            -OR
     1/8 t  Cream of tartar
  
   (From the “Better Homes and Gardens New Cook Book.”)
   
   Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine
   sugar, the water and corn syrup or cream of tartar. Cook and stir over
   medium-high heat till sugar dissolves and mixture comes to boiling.
   Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low
   heat until it reaches 240'F., about 35 minutes, without stirring
   (mixture should boil gently over entire surface).
   
   Immediately pour mixture onto a platter. Do not scrape pan. Cool for
   45-50 minutes or until candy feels only slightly warm to the touch.
   Do not stir candy.
   
   Using a spatula or wooden spoon, scrape candy from edge of platter
   toward the center, then beat vigorously about 10 minutes or till
   fondant is white and firm. Knead fondant with fingers about 5 minutes
   or until smooth and free of lumps. Form into a ball. Let ripen for 24
   hours at room temperature. (Ripening is necessary for smooth and
   creamy fondant.)
   
   Makes about 3/4 pound.
  
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