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HOLIDAY CANDIES


These candies are easy to make when you start with Uncooked Fondant made with nonfat dry milk.


UNCOOKED FONDANT:


1/4 cup. butter

2 1/2 tbsp. water

1 tsp. vanilla

3 cups. sifted powdered sugar

2/3 cup. nonfat dry milk


Melt butter in 2-quart saucepan over low heat. Remove from heat and mix in water and vanilla. Then mix in a mixture of the sugar and milk. Mix until smooth

and creamy after each addition. Makes about 1 1/2 cups fondant. use in making these candies:


CHOCOLATE COVERED CHERRIES:


Drain 24 maraschino cherries. Cover each with 2 teaspoons fondant. Partly melt over hot water 1 package semi-sweet chocolate pieces. Remove from heat and

stir until entirely melted. Drop covered cherries, one at a time, into chocolate. Remove with 2 forks and put on waxed paper to cool.


NUT PATTIES:


Shape 1/2 cup fondant into 18 oblong patties 1 inch long. Press a nut on top of each. Chill.


STUFFED DATES:


Split and remove pits from 24 large dates. Fill centers with 1/2 cup fondant, using 1 teaspoon for each. Chill. Enjoy.


Contributed by: Edit

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