Fondant is a thick, creamy white, delicious sugar mixture that can be rolled, used for candy centers, molded into shapes, or made pourable to cover cakes. Fondant is easily tinted with food colors, flavored with extracts or oil flavorings and may have fruits and nuts for flavor variety. Fondant is used in candy making and is the filling used in many cream filled candies such as bonbons, peppermint patties, pecan logs, truffles, cream filled Easter eggs, and chocolate covered cherries. To make fondant, sugar, corn syrup, and water are cooked to the soft-ball stage, partially cooled, and then beaten into a thick opaque mass. The next step is to let the fondant rest or “cure” for at least 24 hours to let the sugar soften before it is ready to use. At this stage fondant can be made, placed in air-tight containers or bags, and stashed in the refrigerator for several weeks until you’re ready to use it. The traditional way to make fondant is to pour the cooked mixture onto a marble slab and then proceed to work it with a spatula until the mixture becomes a thick white crumbly mass, then knead for several minutes until the fondant becomes thick and smooth. Fortunately, in this modern age, we have the option of using a food processor which eliminates the labor intensive steps. Fondant, using a food processor especially, is extremely easy to make, has a wonderful creamy and sweet flavor, and once you make it the first time you’ll be hooked. This recipe makes about 1¼ pounds of fondant. The directions below provide both the traditional method and food processor method of making fondant.