Basic Fondant For Hand Dipped Chocolates Recipe

• 4 c. white sugar
• 1 1/2 c. heavy cream
• 2 tbsp. white corn syrup
• 2 tbsp. butter
• Few grains of salt

1. Combine sugar, cream, syrup and butter in pan (stainless steel works best.)
2. Cook, stirring constantly, over medium heat till mix begins to boil.
3. Don't SCRAPE SIDES OF PAN.
4. Cook, but don't stir, till fondant reaches soft ball stage (225 degrees).
5. Pour into buttered jelly roll pan.
6. Cold, and when cold to touch, beat or possibly work fondant with a wooden paddle till it looses its gloss and becomes the consistency of cookie dough.
7. Add in flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks.
8. At the end of this time, roll fondant into balls, and dip in chocolate, either dark or possibly lowfat milk chocolate.

white sugar, heavy cream, white corn syrup, butter, salt

Taken from cookeatshare.com/recipes/basic-fondant-for-hand-dipped-chocolates-15685 (may not work)