Fondant or Cream

Ingredients:
2 1/2 cups    500 g     Granulated Sugar
1 cup           250 ml    Water
1/2 tsp            2 ml     Lemon Juice

Recipe:
1 .Bring the sugar, water and lemon juice to a boil in a sauce pan and boil rapidly until the syrup reaches the Soft Ball stage or 234°F (112°C).

2. Carefully pour the syrup onto a clean, cool surface. A marble slab works perfectly for this purpose. Allow the syrup to cool for one minute.

3. Begin working the cooled syrup with a metal or wooden spatula in a back-in-forth or figure-eight motion. Scrape the edges toward the center from time to time.

4. As the syrup cools, it will become paste like and harder to work. It is ready when the entire mass has become opaque and a paste.

5. The mass can then be colored using one drop of food coloring at a time, kneading well until the desired color is reached and flavored with liquor or oils to taste. Again make sure and add a small amount of flavoring at a time, kneading well until the desired taste is achieved.

6. To make centers for chocolate enrobing either spread the mass into a smooth layer about 1/2 inch thick and cut in squares, rectangles or triangles; or roll small tablespoon size bits into balls.

7. Store your hand-made chocolates indefinitely in an air tight container in the refrigerator.