• 3 cups granulated sugar
• 1 cup brown sugar
• 1 cup heavy cream
• 1 cup non-dairy coffee cream
• 1/4 cup light corn syrup
• 1/8 teaspoon salt
• bench scraper or wooden paddle
• candy thermometer

In a large saucepan combine all ingredients and blend well. Cook to 237º. Pour out on a marble slab or another cold surface. Cool to lukewarm. Paddle with a broad metal spatula or a wooden paddle, moving forward under edges and backward over the surface, occasionally scraping off the paddle. The fondant will thicken and hold its shape. Wrap tightly in plastic wrap until ready to mold or dip.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.