UNCOOKED FONDANT/CANDY VARIATIONS
Yield: 2 Cups
3 tbs Butter; or margarine
1/4 c Evaporated milk
1 tsp Vanilla extract
1/4 tsp Salt
4 1/4 c Powdered sugar
Melt butter or margarine in a saucepan over low heat; stir in milk,
vanilla and salt. Remove from heat; add powdered sugar gradually. Turn out
onto a board, lightly sprinkled with powdered sugar and work with hands
until smooth. Yield 2 cups fondant to use in making candies.
1-CHOCOLATE COVERED CHERRIES Drain thoroughly 24 maraschino cherries.
Cover cherries completely by shaping 2 teaspoons fondant around each
cherry. Use 1 cup fondant for 24 cherries, dip in chocolate Dipping
chocolate 1 pkg German chocolate 1 pkg semi sweet chocolate chips 1/4 cup
paraffin melt over hot water. drop fondant creams, one at a time, in melted
chocolate dip. Remove with fork onto waxed paper. Chill well. Yield 24
chocolate covered cherries 2-Stuffed Dates Split and remove pit from 24
dates. Use about 1 tsp of fondant to fill cavity of each date. Use 1/2 cup
fondant for 24 dates.
3-Cinnamon Balls Shape 1/2 cup fondant into 1 inch balls then roll one at
a time in 2 tsp cinnamon Yield
2 1/2 dozen balls.
4-Peppermint Patties Blend together with hands: 1/2 cup fondant, 1/2 tsp
peppermint extract, 2 drops red food coloring. Shape the mixture a teaspoon
at a time into flat patties. Yield 24 patties 5-Peanut butter drops Blend
1/2 cup fondant with 1/4 cup peanut butter and 2 T corn syrup. Drop from a
teaspoon onto waxed paper to form drops inch across. Yield 2 dozen drops.
Enjoy.
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