Reddit reviews The Complete Photo Guide to Candy Making: All You Need to Know to Make All Types of Candy - The Essential Reference for Beginners to Skilled Candy ... Caramels, Truffles Mints, Marshmallows & More

I made cherry cordials a couple of years ago with good results. I used the recipe from The Complete Photo Guide to Candy Making by Autumn Carpenter. I do recommend picking up a copy if you're interested, because there's a lot of helpful advice in it, but here's the fondant recipe:

5 cups granulated sugar

1 cup whole milk

1 cup heavy whipping cream

4 tablespoons butter

1/4 cup light corn syrup

1/2 teaspoon cream of tartar

1. Combine all ingredients in a 4- or 5-quart saucepan. Stir until the sugar is moistened. Place over high heat. Bring to a boil. Place a thermometer in the boiling syrup. Cook without stirring. As the fondant is cooking, use a brush with damp bristles to remove crystals from the sides of the pan. Do not let the brush touch the candy. When the syrup reaches 210 degrees Fahrenheit, lower the heat to medium. Cook to 240 degrees.
   
   
2. Without scraping the pan, pour the fondant onto a chilled baking sheet or marble slab to cool. Do not move the fondant while it is cooling.
   
   
3. When the fondant is warm, but not hot, begin paddling. Paddling the fondant when it is too warm may cause the fondant to become sugary. To paddle the fondant, scrape the fondant, pushing the fondant forward, then flip over the collected fondant. Continue scraping, pushing and flipping the fondant for several minutes. If fondant is on a baking sheet, place the baking sheet on a silicone mat or a wet towel to prevent the sheet from sliding while paddling.
   
   
4. After several minutes, the fondant will start to thicken and whiten.
   
   
5. When it is thick, creamy, and white it is ready. The fondant should be soft, but not sticky. Wrap tightly with plastic wrap. Allow the fondant 24 hours to ripen.
   
   Makes 2 1/4 pounds, enough for approximately 70 bonbons
   
   The notes do encourage you to whip the warm fondant in a stand mixer, which is what I did, instead of paddling it by hand. I think it took about 15 minutes to reach the right consistency for me.