Ingredients
1/2 cup butter or margarine
1 tsp. vanilla
1 tsp. salt
2/3 cup sweetened condensed milk
6 cups sifted powdered sugar (about 1-1/2 pounds)

Directions
In a medium sized mixing bowl, cream together the butter or margarine, vanilla and salt. Blend in the sweetened condensed milk until smooth. Gradually add the sugar, blending well after each addition. Continue adding sugar until the mixture becomes very stiff. Turn out from the bowl onto a clean board, then carefully knead in the remaining sugar.

The fondant should be smooth and not sticky. Cut the fondant into desired number of pieces. With the palms of your hands, mold each piece into the shape of an egg, heart, ball or square. Place the candy onto a waxed paper lined cookie sheet. Chill in a refrigerator for several hours or overnight.

Dip pieces in dipping chocolate (below). Let the chocolate coating harden before decorating. Makes 2 pounds basic fondant, enough for 1 dozen large, 2 dozen medium or 3 dozen small candies.

Dipping Chocolate

Ingredients
8 squares semisweet chocolate
1/3 to 1/2 slab of household paraffin

Directions
Put the chocolate and wax into the top of a double-boiler. Place over hot water and heat over medium heat. Stir with a wire whisk until the chocolate is melted and well blended. Remove the double-boiler from heat.

Insert a double pronged kitchen fork or wooden pick (depending on size of candy) into the bottom of a chilled fondant piece or place a fondant piece on a flat wire skimmer. Dip into chocolate, letting excess chocolate drip for a moment. Carefully place the dipped candy onto a waxed paper lined cookie sheet. Stir the chocolate thoroughly with a wire whisk before dipping each time. If the chocolate begins to cool and thicken, place over low heat and gently reheat. Makes about 1-1/2 cups or enough for dipping two pounds of basic fondant.