Blend butter, syrup, vanilla and salt in a large mixing bowl. Add confectioners’ sugar all at once. Mix together, first with a spoon, then with hands, kneading well. Turn out onto a board and continue kneading until mixture is well blended and smooth, adding more powdered sugar if necessary. Store the wrapped fondant in a tight container in a cool place.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.