Fondant

1 cup cream

½ cup milk

4 cups sugar

3 Tbsp corn syrup

Heat cream and milk in large pan till just before a boil. Add sugar and stir to dissolve. Add corn syrup. Wash the sides of pan with wet pastry brush. Stir to boil. Stop stirring and cook to 242 degrees (takes about 12 minutes). Pour onto marble slab or buttered cookie sheet. Do not scrape pan! Cool for about 40 min. Beat in Bosch with 2/3 stick of softened butter with dough hook till fondant turns white. Takes about 15-20 min. Flavor with orange peel, lemon peel, cherry extract, vanilla, peppermint extract, etc. Roll in small balls and dip in chocolate. Makes 125-140 balls.

-Sheila Madsen