lowly, to 236F on a candy thermometer or until mixture reaches
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
f the doll with fondant.
Blend the fondant into the rest
4-inch circle of pink fondant.
Enhance the folds at
ith cold water and pour candy on the counter, a little
ut a little of the fondant with some maraschino cherry juice
br>To make the lemon fondant, bring a small saucepan of
repared muffin cups; add a candy kiss in the center of
late. Drizzle pudding with lemon fondant. Serve with additional fresh berries
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
alnut-sized pieces of white fondant; roll into thin circles that
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,
emperature.
MAKE THE CHOCOLATE FONDANT:
Preheat oven to 500
ind.
Fold down the fondant sheet over the roll of
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.