2 cps sugar
7/8 cp light cream
1 tsp salt
1 - Combine the ingredients ; and stir until thoroughly dissolved.
2 - Slowly bring to the boiling point. Crystals which form around the sides of the pan should be removed by means
of a wet cloth wrapped around a stick, otherwise the fondant will be grainy.
3 - Stir constantly to prevent scorching; and cook until a little dropped in very cold water forms a soft ball.
4 - Pour onto a large platter, and quickly sprinkle with a very little cold water to dissolve any crystals which may have
been poured out.
5 - When the fondant is tepid, take a limber knife or wooden spoon; and work the syrup slowly from the outside to the center,
back and forth, until it is too thick to stir.
6 - Then mould with the hands until it is absolutely smooth