Vanilla Fondant

Pour the granulated sugar into a bowl, split the vanilla pod, and scrape out the seeds.

Then knead the seeds into the granulated sugar.

Pour the water into a saucepan, followed by the sugar-and-vanilla mixture and the scraped vanilla pod.

Bring to a boil and make sure all the sugar has dissolved.

Cover with plastic wrap and let sit for 24 hours.

Then bring the syrup back to a boil - once it's at 110°C (230°F), add the glucose syrup, then cook to 119°C (246°F).

Pour the syrup into a stand mixer and mix on low/medium speed until the mixture turns white.

Then pour into a jar and cover with a thin layer of cold water.

Let sit for at least a day before using the fondant.

Once you've cast the shells, fill them and leave a little extra room for a thicker base.

Then seal the bonbons, let the base set, and then they're ready to enjoy!