Fondant or Cooked Cream

For every measure of sugar, add half as much water.

Boil the syrup rapidly over high heat until it reaches the soft-ball stage.

Do not stir the syrup while boiling to prevent it from graining.

Remove the syrup from heat and let it cool until lukewarm.

Stir the syrup with a wooden paddle in one direction, keeping it away from the kettle sides.

When the edges begin to show white and dry, transfer the mass to a floured surface.

Knead the fondant until it is soft and creamy.

For best results, let it sit for 24 hours before using.

Store in an earthenware bowl covered with a damp cloth.