No cook fondant

Yield: 1 servings

Measure Ingredient
¼ cup Butter
¼ cup Light corn syrup
¼ teaspoon Salt
1¼ each To 1-1/2 lb 10X confectioner's sugar, sifted
1 teaspoon Vanilla
OR 1/2 tsp minut extract

OR 2 tsp grated orange rind +2 tbsp orange juice OR 2 tsp grated lemon rind + 2 tbsp lemon juice assorted food colorings Combine butter, corny syrup and salt in medium sized bowl. Stir in 1lb of the confectioner's sugar and the flavouring of your choice. (Food coloring of choice can also be added at this time if using) Knead in enough sugar by hand until well blended, firm and smooth. Shape into balls or patties. Place on cookie sheet to dry and become firm.

Store in airtight container in refrigerator or at cool room temperature. %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% MINT PINWHEELS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%% Prepare fondat with mint extract. Divide fondant in half. In one half, knead in some green food coloring.

With rolling pin, roll each half separately between two pieces of wax paper to an 8 inch square. Remove top paper. Place white layer over green and press firmly together. Cut square in half to form two 8x4 inch rectangles. Start from long edge, roll up fondnt, jelly roll style. Wrap rolls in wax paper, chill until firm. Remove paper and cut each cross wise into ¼ inch slices. Reshape into rounds and let dry. (or you can dip these into melted chocolate to make mint patties.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% MINIATURE ORANGES %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Prepare fondant with orange rind and juice. Tint orange with yellow and red food coloring. Toast about 1 cup shelled small hazelnuts. Cool and rub off skins. Wrap a small amount of fondant around each nut to form a 1 inch ball. When dry, dip toothpick into green food coloring and make little 'stems' on the ends. (or roll in melted chocolate) Origin: My recipe file.

Shared by: Sharon Stevens, Jan/95.

Submitted By SHARON STEVENS On 01-05-95

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