---------- 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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