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Fondant
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 butter or margarine, vanilla and salt. Blend in sweetened condensed milk until smooth. Gradually add sugar, blending well after each addition. Continue adding until mixture becomes very stiff. Turn from bowl onto a clean board, carefully knead in the remaining sugar. The fondant should be smooth and not sticky. Cut into desired number of pieces. With palms of hands, mold each piece into an egg, heart, ball or square. Place candy on waxed paper lined cookie sheet. Chill in refrigerator several hours or overnight. Dip in dipping chocolate (below). Let 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 chocolate and wax in top of a double-boiler. Place over hot water and heat over medium heat. Stir with a wire whisk until chocolate is melted and well blended. Remove double-boiler from heat. Insert double pronged kitchen fork or wooden pick (depending on size of candy) into bottom of chilled fondant piece or place fondant on a flat wire skimmer. Dip into chocolate, letting excess chocolate drip for a moment. Carefully place dipped candy on waxed paper lined cookie sheet. Stir chocolate thoroughly with wire whisk before dipping each time. If 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.