Fondant

Butter the sides of a heavy 1-1/2-quart saucepan. In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Cover and cook about 45 seconds more. Uncover; carefully clip candy thermometer to side of pan.

Cook over medium-low heat, without stirring, until thermometer registers 240 degree F soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take about 35 minutes.

Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape pan. Cool, without stirring, until slightly warm to the touch. This should take about 50 minutes. Beat with the wooden until candy is white and firm. This should take about 10 minutes. Knead 5 minutes or until smooth. Form into a ball; wrap in clear plastic wrap. Let ripen at room temperature for 24 hours. Use to make Mint Patties, to dip into chocolate, or to stuff dried fruit. Makes about 3/4 pounds.