Fondant - Candy Centers

Part 1:

4 c sugar
½ c hot water
pinch salt
1 ½ c heavy cream
1/4 c light corn syrup

Part 2:

1 tsp vanilla
2 tbs unsalted butter

Combine part 1 ingredients in heavy pan and place over low heat until sugar dissolves and mixture boils.

Cover and cook 3 minutes and then remove cover and cook without stirring until a candy thermometer reaches 240.

Without scraping pan pour fondant onto a marble slab.Add butter, but do not stir.
Let sit until center of fondant is lukewarm.
Beat with a broad spatula until the fondant is white and creamy.
Use a pushing motion to turn it over and fold it into itself from underneath.

When it is cool enough, knead with the hands until completely smooth.
Add vanilla and knead into fondant.
Cover and let ripen in the refrigerator at least 24 hours before using.