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Cream Fondant
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| 2 cups | sugar |
| 1 tablespoon | light corn syrup |
| 1/2 cup | heavy cream |
| 1/4 cup | milk |
| 1/2 teaspoon | vanilla |
In a saucepan, combine all ingredients except vanilla. Mix well, place over medium heat. Cook without stirring to 240 degrees. Pour fondant at once on a cols surface (marble slab). Cool to lukewarm (about 110 degrees). Work with spatula until white and creamy. Knead with hands until smooth. Add vanilla or other flavoring; knead until we'll blended. Let stand uncovered until cold, then wrap in waxed paper and store in tightly covered jar in refrigerator or other cool place for at least 24 hours before using. Fondant may be kept for several weeks.
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