---------- 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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