"John Kuthe" > wrote in message
...
> Here's the recipe:
>
> Fondant:
>
> 4 cup sugar
> 1.33 cup water
> 1/4 tsp cream of tartar
>
> Cook to 240F. Cool slightly, pour onto MARBLE SLAB, cool to 110F-ish
> then begin working thin clear syrup with a hard plastic scraper,
> scraping and folding it over itself, working air into it slowly. This
> may take a half an hour sometimes! Eventually syrup becomes cloudy,
> then cloudier, then cloudiest, then white, then stiffly white! Work
> syrup as much as you can! When it's solid, wrap in plastic wrap and
> let set in airtight container for a couple of days.
>
> For mints: add 10-15 drops oil of peppermint and 2-3 drops green food
> color. Warm fondant to mix in color and flavor, then spread thin on
> plastic lined baking sheet and freeze to work it into patties. Dip in
> dark chocolate!
>
> Pics to come! Got my mint fondant in the freezer, gonna warm up the
> chocolate for dipping!
>
> :-)

I love making fondant.