Fondant Candy

Directions

1. 1
   Place all ingredients in a saucepan and boil, rather slowly, to 236F on a candy thermometer or until mixture reaches soft-ball stage.
2. 2
   Remove from heat to stop boiling; brush down sugar crystals with a dampened pastry brush (this is the important first step to prevent candy from being hard, grainy or sugary).
3. 3
   Pour the hot candy at once onto a platter which has been lightly dampened with cold water (to help prevent sticking) and allow it to cool to lukewarm (about 110F) without disturbing.
4. 4
   It will take about an hour at room temperature for fondant to cool sufficiently.
5. 5
   Beat hard until fondant loses it's transparency and becomes white and opaque.
6. 6
   Stop beating and knead with the hands until there are no lumps.
7. 7
   When fondant is smooth, place in a tightly covered jar and it will keep for a long time.
8. 8
   Fondant becomes more creamy as it stands, if covered tightly. If not covered, it dries out.
9. 9
   Let stand at least 24 hours before using, for best flavor.