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1 lb. confectioners sugar, sifted
1/3 cup butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla
Combine half of confectioners sugar, butter and corn syrup in 3 or 4 qt. heavy saucepan. Cook over low heat, stirring
constantly, until mixture comes to a full boil. Quickly stir in remaining confectioners sugar and vanilla. Remove from heat.
Stir only until mixture holds its shape. Pour into buttered 8 or 9" square pan. Cool just enough to handle. Knead until smooth.
(If fondant gets too hard to knead, work it with a spoon to soften and then knead.) If you want to make different candies,
divide into 2 or 4 parts. Knead in food colors and flavorings as desired. Makes about 1-1/2 pounds.
Variations:
Chocolate: Sift 1/4 cup cocoa with confectioners sugar (I divide my sugar and put all cocoa in the first part which
is cooked). Then proceed as for Fast-Cook Fondant.
Mint Patties: Knead 1 drop green food color and 2 drops peppermint
extract into one part Fast-Cook Fondant. Shape into 15 balls of equal size. Flatten with hands to make patties. Press top
of candy mints with fork having 3 or 4 tines to make decorative top. (Or knead 1 or 2 drops oil of cinnamon, peppermint, or
cloves and your choice of other food colors into fondant instead of peppermint extract and green food colors.)
Fondant
Bonbons: Knead 1/4 teaspoon almond extract into one part Fast-Cook Fondant. Shape in 20 balls of equal size with walnuts in
center. You will need 3 tablespoons walnut pieces. Roll balls in 1 tablespoon red or green colored sugar and then in 1 tablespoon
multicolored candy sprinkles.
*Note: There are many different kinds of fondant, but I prefer this one because I can
do it all in one day. Most other recipes have you storing in refrigerator for at least a day, sometimes a week. This is speedy!
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