2 tbsp. corn syrup 3/4 c. milk 2 tbsp. butter 1 tsp. vanilla

Combine milk, corn syrup, and sugar. Set aside for an hour to let sugar dissolve, then place over low heat and stir until it starts to boil. Cook to 238 degrees or until soft ball. Remove from heat; add butter and allow to stand until butter is melted.

Pour on platter that has been rinsed with cold water. Do not scrape from pan. Cool as quickly as possible to 110 degrees or until it feels only warm on bottom of dish. Then beat until creamy. If it becomes too stiff to stir, I just knead it like play dough.

The longer you knead the lighter it gets. Wrap in waxed paper and place in jar with tight lid and store in refrigerator until ready to form. If I want peanut butter cups, I just mix creamy peanut butter into the fondant, form into balls, and put into paper cups and cover with melted chocolate.

Form into balls and dip in melted chocolate. Put in maple flavoring and use 1 cup brown sugar for maple creams.