Ingredients:
240ml single cream
450g granulated sugar
1 tbsp golden syrup
1/2 tsp salt
1 tsp vanilla extract
Method:
Add the cream, sugar, syrup and salt to a pan and slowly bring to a boil. Allow the mixture to continue cooking until it reaches 111°C on a confectioner's thermometer (do not stir) then take off the heat and pour onto a greased marble slap. Allow to cool until it can be handled then add the vanilla extract.
Begin working the fondant using a firm putty knife (about 7cm wide) using the following process: slide the putty knife under the fondant and push away from you, then turn knife over and bring to back across the top, spreading the candy as knife comes back. Continue until the fondant becomes creamy white and firm, then knead firmly for 5 minutes.
Place the fondant in a plastic bag and set aside in the refrigerator to ripen and become mellow (about 4 days). It can be used after this, but will store for several weeks if kept chilled.
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