Method:

In a heavy bottomed saucepan over low heat stir all ingredients except the egg white until well dissolved then stop stirring. When it starts boiling cover with a lid - this is a must when ever liquifying sugar as you must dissolve any sugar crystals that are on the side of the pan and the steam rolling off the lid will wash any crystals back into the mixture. If you do not do this the sugar mixture will eventually recrystalize (the death of many a good fudge). Continue cooking for about 3 to 5 minutes to accomplish this. Remove the lid and continue cooking (remember no stirring) until it reaches the soft ball stage which is between 238 - 240F ( a good electronic temperature probe is recommended - get one with a steam shield on it). Remove from heat - do not splash any of this on yourself or you will get a very bad burn. Pour onto a marble slab if you have one or a large platter and let cool to 110F then using a palette knife or spatula spread the well beaten egg white over the top.

Knead the fondant by picking up the edges with a wooden spoon and folding over to the center. When it starts to get creamy in colour start kneading it with your hands. If your hands are sticking to the fondant dust them with icing sugar. Do not over knead as unlike regular fondant that does not have an egg white added this one can not be reconstituted by heating or by reboiling because of the egg white, which must remain uncooked. Because of that this fondant is not cured and must be used immediately. It can be coloured and flavoured.