Instructions: In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242F (firm ball stage). Rinse large platter in cold water but do not dry. Pour syrup on platter but do not scrape pan. Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface. Work candy with spatula or wooden spoon, scraping to center of platter, until white and fim. Scrape from platter into heavy or doubled plastic bags. Add melted unsweetened chocolate.

Close bag and knead until candy is well mixed, smooth, and clings together. Shape in 1" balls. Press pecan halves into half the balls.

Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally. (Do not overheat chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate.

Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month.

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