FONDANT:
3 cups granulated sugar
1 cup plus 1 Tbsp. water
1/4 cup light corn syrup
Flavoring – 1 Tbsp. vanilla extract OR other flavor (see variations below)

CHOCOLATE FOR DIPPING:
24oz. semisweet chocolate, coarsely chopped or broken; OR 24oz. semisweet chocolate chips
(You may also substitute chocolate coating, although this will not taste as rich and chocolate-y)

DIRECTIONS:

Grease a 9×13 baking pan and a large cookie sheet with butter or margarine.  Line the cookie sheet with wax paper.  Set aside, ready to use.

To make the fondant, use a heavy, medium-sized saucepan.  Stir together the sugar, water and corn syrup and place over medium heat.  Heat and stir until the sugar is completely dissolved and the syrup begins to a boil.  Then, without stirring, allow the syrup to heat to 240*F (soft-ball stage).  Watch it carefully.

When the syrup reaches 240*, remove it from the heat immediately and pour it into the greased 9×13 pan and let it cool to lukewarm (feel the bottom of the pan).  Do not stir, allow it to cool undisturbed.

Once the fondant has cooled to lukewarm, stir in the flavoring with a wooden spoon (this may be difficult, as the fondant may have already gotten quite hard).  Place the ball of fondant in a large (eg. 1-gallon size), heavy-duty, ziploc-type plastic bag.  Remove as much air as possible and seal.  Allow fondant to rest for one minute, then knead for about 10 minutes until all the lumps are gone and it looks smooth, white and creamy.  It will still be quite firm.  You can knead on a hard surface, pressing down with the heel of your hand, and squeeze or press together with your hands, as well.

When the fondant has been kneaded into a uniform, creamy consistency, shape it into balls, squares, ovals, rectangles, or patties, and set on the wax paper, ready to dip.

Melt half (12 oz) of the semisweet chocolate in the top of a double boiler over boiling water (do not let the bottom of the top pot touch the hot water).  You can also melt the chocolate in a smaller pot or metal bowl that just fits inside the larger pot of boiling water. 

When the chocolate is melted completely, remove the top pot and stir in the remaining 12oz of chocolate until melted and smooth.   Ideally, the chocolate will be 88-90*F.  A chocolate thermometer is helpful, although you can also use a candy thermometer.  Re-warm over hot water if necessary, or continue to cool until chocolate is 88-90*F.   

(Note:  Although this is technically the ideal temperature, it is tricky to keep the chocolate exactly at this temperature while dipping.  I\’ve found they still seem to turn out as long as the chocolate is melted enough to dip the fondant in.  Keeping the dipping pot over the hot water (off the stove) is helpful, and usually enough.)

Dip the fondant pieces in the melted chocolate using a toothpick (or professional dipping tools if you have them), and place on wax paper to cool and harden.  You may need to dip one side at a time.  If your kitchen is especially warm, it may help to chill the fondant in the fridge first, so that it is firmer. 

The chocolates should sit uncovered at room temperature overnight before storing.  Although, if necessary, the chocolates can also be placed in the fridge after dipping to cool and harden.  They should be stored in an airtight container, between layers of wax paper.  They can be stored at room temperature for 1-2 weeks;  in the fridge, for much longer.  I find they can taste even better after they’ve been allowed to ’age’ for a couple of days.

FLAVOR VARIATIONS: (instead of the vanilla)

Peppermint Patty - 2-3 tsp. mint extract (not peppermint oil)

Lemon – 1 Tbsp. lemon extract, plus 2 tsp. grated lemon rind, and (opt) 2-3 drops yellow food coloring.

Orange – 2 tsp. orange extract, plus 2 tsp. grated orange rind, and (opt) food coloring.

Almond – 1 tsp. almond extract, plus 1/4 cup chopped, toasted almond.  Or, wrap fondant around a piece of toasted almond.

Coconut – 1 Tbsp. coconut flavoring, plus 1/4 cup shredded coconut.

Rum – 1 Tbsp. rum flavoring

Cherry (Chocolate Covered Maraschino Cherries) - After fondant has been cooled and kneaded, wrap in plastic and set aside.  Prepare cherries by draining on paper towel, keeping stems on.  Reserve cherry liquid.  Heat fondant in top of double boiler, stirring gently, until 150*F.  Remove from heat and stir in 2-3 Tbsp. reserved maraschino cherry liquid.  Dip cherries, holding by the stem, in the melted fondant and set on wax paper and cool.  (add more cherry liquid if necessary to keep fondant liquid enough to dip in).  Then dip in chocolate as per directions above.