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Fondant

Spray the sides of a 1 1/2 qt. saucepan with Pam. In pan combine sugar, corn syrup, and water. Cook and stir over medium-high heat to boiling. Cover and cook 45 seconds more. Uncover. Using candy thermometer, cook over medium-low heat, without stirring, until it reaches 240° (soft ball stage, about 35 to 45 minutes). Pour mixture onto a 12 inch platter. Do not scrape pan. Cool, without stirring, for about 50 minutes (until slightly warm to the touch).

Using a wooden spoon or rubber spatula, beat vigorously until candy is white and firm (about 10 minutes). Knead until smooth, about 5 minutes. Form into a ball. Wrap in clear plastic wrap, and let ripen at room temperature for 24 hours.

Can be used to stuff dates, prunes, or figs. Or shape into balls and dip in Drizzling Chocolate.