An easy way to make candy centers and icings! Great for cream centers, cordials, fine-grained fudges and caramels. Dry fondant sugar contains 3% invert sugar with no added corn starch. To make into candy center: Simply bring 2 T. whipping cream and 6 T. butter to a boil. Stir in 1 lb. dry fondant. Add flavor or coloring if desired. Knead with hands until smooth. Nuts, coconut, icing fruits, and more can be added to the candy center. Roll into balls and dip. To make into cookie and petit four icing: Add enough water to the dry fondant to make an icing that will flow over the cakes.
