- Combine the sugar, milk, glucose syrup, invert sugar, and cream in a saucepan. Cook to 115°C/239°F, stirring constantly.
- Pour the hot mixture onto a marble slab. Place the fondant, chocolate liquor, and vanilla extract on top of the syrup.
- Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, abou