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
br>To make the lemon fondant, bring a small saucepan of
late. Drizzle pudding with lemon fondant. Serve with additional fresh berries
alnut-sized pieces of white fondant; roll into thin circles that
emperature.
MAKE THE CHOCOLATE FONDANT:
Preheat oven to 500
ind.
Fold down the fondant sheet over the roll of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
and mixer before using. This recipe can easily be halved or
e glaze can set. This recipe makes extra glaze, so
in circle of white fondant.
Enhance the folds
old, toothpicks, butter knife or fondant tools, wax paper, thin black
ircle of white fondant.
Enhance the
emaining sugar. Knead until the fondant is smooth, pliable and does
Prepare fondant according to recipe directions. Let stand (ripen) at room temperature for 24 hours. Divide ripened fondant into fourths. Shape each piece into a 3-inch long log. In a heavy 1 1/2-quart saucepan, combine caramels, margarine and milk. Cook over low heat, stirring occasionally, until caramels are melted.