Yield: 1 Servings
|1 \N||Powdered sugar; - 16 oz|
|⅓ cup||Sweet butter; softened|
|⅓ cup||Light corn syrup|
|1 teaspoon||Vanilla extract|
|\N \N||Red & green food coloring|
Recipe by: Homemade Good News - Vol 4 No 2 Combine all ingredients and blend together well, either by hand, or in a food processor with a steel blade. Turn mixture onto a flat work surface and knead until smooth and shiny. Divide the fondant into 3 equal parts.
Leave one part white, add a couple of drops of red food coloring to another for pink fondant, and add a couple of drops of green to the third part.
Roll out each color between sheets of waxed paper. Cut large and small rounds from each and large and small heart shapes from the pink and white ~ large pink, small white for the center. Leave some of the large rounds plain; press small rounds of a contrasting color into the center of the others. Let the candies set uncovered for several hours, or until dry, then store in air-tight containers. If you wish, dip some of the dried candies in Chocolate Coating.
Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@...> on Oct 10, 1997