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

Combine sugar, cream, syrup and butter in pan (stainless steel works best.) Cook, stirring constantly, over medium heat until mixture begins to boil. DO NOT SCRAPE SIDES OF PAN. Cook, but do not stir, until fondant reaches soft ball stage (225 degrees). Pour into buttered jelly roll pan. Cool, and when cool to touch, beat or work fondant with a wooden paddle until it looses its gloss and becomes the consistency of cookie dough. Add flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks. At the end of this time, roll fondant into balls, and dip in chocolate, either dark or milk chocolate.

CHOCOLATE FONDANT:

Add 1/4 to 1/3 cup of cocoa with other ingredients.

Flavorings: Mint, orange, cherries, nuts, almond, oil of peppermint, huckleberry, strawberry.

These must be baked in oven prior to putting in fondant.