2 c. sugar
1 1/4 c. hot water
2 tbsp. white corn syrup

In a saucepan combine all ingredients; stir until sugar dissolves. Cover pan, cook 5 minutes; then uncover and boil syrup without stirring to soft ball stage (238 degrees).

Remove from heat and pour into a bowl. Let cool to slightly warm (110 degrees) then beat until thick and creamy. Knead lightly on smooth surface until satiny.

Place fondant in fruit jar and cover tightly storing in refrigerator a few days to ripen. Melt in small amounts over hot water. Tint with a few drops food coloring and flavor with extract.

While still warm and thin, pour over small pieces of cake. Set cake on cake- cooling rack. Re-melt the fondant overflow for reuse. Especially nice over petite-fours.