Basic Cream Centers - cooking recipe

Ingredients

3 1/2 cups dry fondant mix (almost 1 1/2 lbs)
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup whipping cream

Preparation

Combine fondant with butter (mixes easiest with a pastry cutter).
Cover and let set several hours or overnight.
Kneed together until blended.
Heat whipping cream to boiling point but DO NOT BOIL.
Add cream to mixture.
Cool slightly and kneed with hands until smooth.
If centers are to soft, add more fondant; to stiff, add more butter.
Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
Mix well.