Raspberry with Fondant

Wash the raspberries without removing the stems and drain them on paper towels

Reserve them

In a medium saucepan, combine the confectioner's sugar, corn syrup, and water

Stir until dissolved

Let it cook, stirring occasionally, until it reaches the soft-ball stage

Test by dropping a small amount of the mixture into cold water

If it forms a ball that does not retain its shape, it is ready

Transfer the mixture to a marble surface and move it with a large spatula, forming an eight

As the mixture cools, it will become opaque and white, with a consistency similar to dough

When it reaches this stage, work it by hand

When the dough starts to break down, return it to the marble surface and knead until it forms a ball

Place the ball of dough in a saucepan and heat it over low heat until melted

Hold each raspberry by its stem and submerge it into the fondant, leaving most of the fruit covered

If the fondant becomes too hard or thick, add a small amount of water and return it to the warm bath

Let the raspberries sit on an oiled surface with butter at room temperature until the fondant sets

Arrange on a plate and serve

40 calories per serving