Categories: Candies 
      Yield: 1 servings 
  
--------------------------------MIX TOGETHER-------------------------------- 
  2 1/2 lb Dry Candy Fondant                   1 c  Butter 
 
------------------------------------ADD------------------------------------ 
    1/2 c  Whipping cream                  
  
  Mix first 2 ingred. & let set overnight  tightly 
  covered. Add cream & whip with heavy duty mixer or by hand. Divide dough 
  into separate bowls. . Makes nice batch of each. For each 
  bowl, add whatever color/flavor, etc you like. Below are some ideas: 
  Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark 
  chocolate to taste. Mint center: add drops of peppermint oil & pink 
  coloring. Black Walnut center: add drops black walnut oil & bl walnuts. 
  Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: 
  add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: 
  add fruit "flavored" jelly into candy mold with matching flavored oil 
  w/creme center. Nut center: wrap creme center mix around a nut meat as 
  filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries 
   wrap creme center  mix around a well-drained marachino 
  cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* 
  Be sure to dip as soon as removing from fridge. The acid in the cherry 
  causes it to start cordialing  quickly. Will liquify some, but 
  some will remain "creamy" because of the butter. Coconut cremes: add 
  maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" 
  balls, let crust over & dip in compound coating chocolate. This is also 
  called "dipping chocolate." I prefer the brand "Merckens." It seems to take 
  more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton 
  Ohio 
     Dolores McCann, Prodigy Food & Wine Board