Easy Sugar Fondant

Instructions

1. Prepare the Sugar Mixture: In a medium saucepan over medium heat, combine the granulated sugar, water, corn syrup, and cream of tartar. Stir gently until the sugar dissolves completely.

2. Cook the Mixture: Without stirring, let the mixture come to a boil. Use a candy thermometer to ensure the mixture reaches a temperature of 240°F (115°C), also known as the soft-ball stage. This will take about 10-15 minutes.

3. Cool the Mixture: Remove the saucepan from the heat and allow the mixture to cool for about 5 minutes. Do not stir or disturb it during this time.

4. Beat the Mixture: After the cooling period, add the vanilla extract to the saucepan and beat the mixture with a wooden spoon until it thickens and turns opaque, around 5-10 minutes. You can also add food coloring at this stage, if desired.

5. Shape the Fondant: Once the mixture is thick and pliable, turn it out onto a clean surface dusted with confectioners' sugar. Knead the fondant until it becomes smooth and stretchy, adding more sugar if necessary to prevent sticking.

6. Use or Store: Your sugar fondant is now ready to be used in various ways. Roll it out to cover cakes or cupcakes, create decorative shapes, or even use it as a filling for chocolates. Any leftover fondant can be stored in an airtight container at room temperature for up to two weeks.