This is the icing used on "black and white cookies" and will harden to the touch. It is not as hard as royal icing, however. It is ever-so-wonderful to eat.

**FONDANT ICING**

3/4 water
2 lbs confectioner's sugar
1/4 cup light corn syrup
1/2 tsp vanilla extract
2 ounces sweet chocolate *see note

In a large saucepan combine water, confectioners' sugar, corn
syrup and vanilla. Using a candy thermometer, cook
mixture over medium heat until it reaches 100
degrees.

*Note: To make chocolate fondant, melt 2 ounces
sweet chocolate and add to 1 1/2 cups of the recipe.