Put water in a saucepan and add sugar and other ingredients in order given
(left to right). Boil, without stirring, to 236-degrees. Pour onto wet platter and cool.Beat with spatula or wooden spoon until thick and white.
Knead if necessary. Store in covered container at least 12 hours or until needed. It will keep for several months without refrigeration. Heatseasoned fondant over warm water. Season and color as desired. Pour into molds or drop onto waxed paper.