Boil rapidly together over a quick flame to the soft-ball stage. Remove from heat. Let cool to lukewarm before proceeding to use any of the recipes which follow (or others of your choice) for bonbons or creams. Yields about 1½ pounds fondant.
NOTES : Frequent testing of the syrup is of paramount importance to the success of this. To prepare the fondant which is the creamy foundation for bonbons and exquisite creams, the syrup must be removed from the flame at the soft-ball stage - 238°. Do not stir the syrup while it is cooking. Do stir sugar and water together until the sugar is completely dissolved before cooking.
If the syrup should grain, add a few drops of boiling water until grains are dissolved.
See also Uncooked Fondant.