1 - 1 1/2 cups cream
1/4 Cup corn Syrup
Combine in pot on stove. Stir together continuously on medium or medium low heat until boiling. Turn down to low. Let simmer until reaches soft ball stage. Cool to room temperature. Beat until starts to lighten. Add a few drops flavouring. Continue beating until fondant changes consistency and become a big dough ball....don't worry, it's a big obvious change.
*To make as fudge, add 3Tbsp Cocoa at start with other ingredients
*If using for chocolates, you can keep in the fridge in a ziploc bag for a day or two until ready to cover in chocolate. Let fondant get to room temp and work a bit before rolling into your balls for dipping.
*If making chocolates, heat and stir chocolate until melted and smooth. Let cool to solid state again. This is called tempering the chocolate. Heat chocolate again until melted, and let cool before dipping. If chocolate is too warm, it will melt the fondant. While cooling the second time, you take wax paper, line cookie sheets with it. Take your finger and make chocolate swirl dabs for the chocolates spaced roughly 1.5" to 2" apart. These will become your chocolate bottoms. Once chocolate is cool enough to roll fondant in, use a shallow dish to put some chocolate in as it makes rolling easier. Roll chocolate, and place on your pre-made dots. If chocolate forms a skirt at bottom of chocolates...either chocolate is too warm or there is too much chocolate covering the fondant. It takes practice, but well worth the time.
