Michael wrote:

> I've been playing with making chocolate truffles here
> recently and I've had a lot of fun with them and the
> family and people at work like them. I've been using
> variations on the standard semisweet chocolate chips
> and cream. I'd like to try a non-chocolate fondant
> with a sugar base, but it says to pour it out on a
> marble slab and work it. Do I really need a marble
> top or something similar to do a sugar-based fondant?
> If yes, where can I get one online? If no, what do I
> do instead?

You don't need marble. It'll work on a countertop, but it'll take
longer because the thermal properties are different. I've done it in
plastic bags where I kneaded it until it turned milky and solid. Then
smooshed it to soften and kneaded more. All in a bag on a kitchen
table. Do it a couple times first before deciding to go buy a proper slab.

Pastorio