---------- Recipe via Meal-Master (tm) v8.05
 
      Title: UNCOOKED FONDANT/CANDY VARIATIONS
 Categories: Candies
      Yield: 2 Cups
 
      3 tb Butter; or margarine
    1/4 c  Evaporated milk
      1 ts Vanilla extract
    1/4 ts Salt
  4 1/4 c  Powdered sugar
 
  Melt butter or margarine in a sauceopan 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
  
  Pat Dwigans
 
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