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Fondant

2 cups sugar
1 cup water
2 tablespoons corn syrup

In a saucepan, over medium heat, combine the sugar and water. Stir
until the sugar dissolves. Stir in the corn syrup. Bring the mixture
to a boil and cook until the mixture reaches the soft-ball stage,
between 234 and 240 degrees on a candy thermometer. Pour the mixture
over a dampened marble slab. Sprinkle it with a little water to
prevent a crust from forming and leave to cool for 2 to 3 minutes.
Using a triangular scraper work the sugar syrup scraping it from
the slab and turning the sides to the center. Alternatively, work
the fondant in an electric mixer with a dough hook. Work vigorously
particularly when the fondant starts to thicken and become creamy.
After 3-5 minutes it will suddenly become stiff. Break off one
piece of fondant at a time and work it by pinching it hard in your
fingers until pliable and smooth. Press all the pieces of pliable
fondant together and knead in any flavoring or coloring. Pack into
an airtight container and leave in the refrigerator or a cool place
at least 1 hour, preferably 1 day to mellow.

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