• 1 cup water
  • 2 1/2 cups granulated sugar (1 pound)
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 2 1/2 cups granulated sugar
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    1. Special equipment: candy thermometer, 2-quart heavy-bottomed, non- reactive saucepan or copper sugar pot, pastry brush set in a glass of cold water, Pyrex measure of ice water and teaspoon (for testing soft-ball stage); dough scraper or putty knife or pancake turner; jelly-roll pan (preferably because the edges contain the poured syrup, the metal keeps the fondant warm a little longer then marble to facilitate kneading, and the tray can be lifted to a comfortable angle) or a marble slab.
    2. 1. Combine the water, sugar and corn syrup or cream of tartar in a saucepan. Swirl the pot to moisten the sugar, then set it over moderate- low heat for about 5 minutes, stirring occasionally, until the sugar is dissolved.
    3. Rinse the jelly-roll pan with cold water (do not dry) and set it nearby.
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