2 c  Sugar
Dash of salt
2 tb Corn syrup
3/4 c  Boiling water
1/2 ts Vanilla

Use this in recipes calling for prepared fondant and in chocolate- covered
cherry recipes using prepared fondant. Also good to flavor and color many
ways. Pure white when finished. In a saucepan, combine all ingredients
except vanilla. Mix well; cover and cook 3 minutes, then remove lid.
Continue cooking without stirring to 240 degrees F. Pour fondant at once on
a cold surface. Cool to lukewarm (about 110 degrees F.). Work with spatula
until white and creamy. Knead with hands until smooth; add vanilla. Knead
until well blended. Let stand, uncovered, until cold, then wrap in waxed
paper and store in a tightly covered jar in refrigerator or other cool
place to ripen for at least 24 hours before using. Fondant may be kept for
several weeks. Makes about 50 centers.