1 c. thin cream
3 c. granulated sugar
1 tbsp. white syrup
1/2 tsp. salt
1 tsp. vanilla

Bring to a boil cream, sugar, syrup and salt. Cook to 232 degrees (do not stir). Pour onto a greased marble slab (do not scrape pan). Let cool to lukewarm, add vanilla. Begin beating by using a firm putty knife (2 1/2-3 inches wide).

Slide putty knife under the fondant and push away from you, then turn knife over and bring to back across the top, spreading the candy as knife comes back. Continue until fondant becomes creamy white and firm, then knead for 5 minutes. Place fondant in a plastic bag to ripen and become mellow. May be stored for several weeks in the refrigerator.