Cake Fondant

1. Put the sugar and water in a saucepan. Heat on low heat until all the sugar is dissolved.
2. Add the cream of tartar. Increase to medium heat and bring to a slow boil, without stirring. Heat until the temperature hits 240 degrees.
3. Pour 1/3 of the mixture into one bowl and 2/3 of the mixture into another bowl. When you can touch the bowl (with the one third in it), start stirring until it turns into a solid white mass. Shape onto golf balls and store in Tupperware until you want to use it. Then move on to the bigger bowl and do the same. (Be sure to separate the fondant into 1/3rd and 2/3rd. It takes a while to for the first 1/3 to form into a balls and you want to mix and form quickly to avoid problems. When you form the smaller batch into balls, the second is still hot enough to be mixed and formed.)
Source of recipe: Recipe my grandmother taught me. You will need a candy thermometer.