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Title: Fondant
Yield: 1

Ingredients

      2 c  sugar
      1 c  water
      2 tb corn syrup

Instructions

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.

Converted by MC_Buster.

Per serving: 1664 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 431g Carbohydrate; 0mg Cholesterol; 61mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
29 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC39

Converted by MM_Buster v2.0n.

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