This is the famous, amazing fondant recipe for the chocolates we make every year. The same recipe was used by the Relief Society in Edmonton a long time ago to raise the money for their budget every year. Thanks Grandma Bryant!
Fondant
4 C. sugar
1 1/2 C. half and half
2 T. corn syrup
2 T. butter
pinch of salt
Coat the sides of the pot with a little more butter. Melt the butter. Add the half and half, sugar and corn syrup. Stir until warm. Put on lid until it starts to boil, stirring occasionally. Cook to about 230 degrees (soft ball stage). Let it cool ( we put it outside in the snow) and then beat on a very buttery surface until it turns.
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