HOW TO MAKE CANDIES THE EASY WAY

BUTTER MINT RECIPE picture 1/2 cup Butter, softened 1 tsp. Salt 2/3 cup Sweetened Condensed Milk Around 7 cups sifted Confectioners' Sugar Food Color & Flavor extra Granulated Sugar Cream butter and salt together until smooth. Blend in milk. Add Confectioners' sugar, 1 cup at a time until unsticky to touch. Knead in color & flavor. Shape into ball, size of mold. Roll in granulated sugar then press into mold firmly. ONE BALL AT A TIME. Flex mint out and place on serving tray. Mint will dry and stick slightly in place. Keep dough covered while not using. Makes approx. 200.	MOLDING ROLLED FONDANT DECORATIONS 1.  Knead the fondant well 2.  Lightly spray the mold with a cooking spray 3.  Pinch off a piece and press into the mold 4.  Roll an additional piece and press it firmly against the candy inside the mold 5.  Pull candy out of the mold with attached piece 6.  Allow to dry overnight More information for doing these mints under RECIPES / Icing recipes.
Cream Cheese Chocolate Mints  1/4 package (2 oz.) cream cheese, softened  1 cup confectioners’ sugar  1/2 cup White Candy Coating, melted and cooled slightly 2-3 drops peppermint candy flavoring Mini Candy Cups (optional)  In large bowl, beat cream cheese and sugar with electric mixer until smooth and creamy. Add melted candy and candy flavoring to cream cheese mixture; mix until well blended. Roll into balls, press into mold shape, flex out. Place in candy cups, if desired. Makes about 32 candies.	Cooked Fondant Centers For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 155 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out below 120 degrees). Pour into funnel and deposit into flexible molds or puddle direct on flexible mint mat. Flex out when set.
POURED MINTS USING THE Candy Fondant Mix 2 1/2 cups candy fondant 4 tablespoons water Flavoring desired (Peppermint) Candy Thermometer . Add 4 tablespoons water and candy fondant to the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 170 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out about 120 degrees). Pour into the funnel and deposit in party mint molds. Flex out when set.	POURED MINTS FROM SCRATCH 2 cups granulated sugar 1/8 teaspoon cream of tartar 1 1/2 cups boiling water Flavoring desired (Peppermint) 1 1/2 quart sauce pan Candy Thermometer . Butter the sides of your saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a platter or shiny cookie sheet with sides. DO NOT SCRAPE SAUCEPAN. Cool mixture until only slightly warm (about 30 minutes). With a spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. Add coloring, roll in to small ball to fit mold shape. Dip front half in granulated sugar, press sugar side in mold shape and flex out of mold.

Easter Egg Shapes
Both of these molds require the hot cast fondant. Following is a suggested series of nutmeats and flavors you may wish to try. The most popular egg center is fruit and nut. The fruit is well drained Maraschino cherries mixed into the hot liquid fondant. Cast into either Easter egg mold. The small egg can be dipped with the dipping fork, but the larger egg should be dipped with the Dipping Basket.

Old Fashion Party Mints
This is just the hot liquid fondant flavored with candy flavoring, colored and cast onto the Design Mint Mat. The lines on the back will let air circulate between the pieces of candy so they do not stick together. After the candy sets up, peel off the mat and put a dab of chocolate coating between them and you have a mint sandwich. These can also be half dipped with the dipping tongs for an unusual confection.

You will also need the funnel. When the recipes speak of fondant, we wish you to use either powdered fondant which has been reconstituted, or the fondant you make yourself. The fondant should be hot and liquid and the other ingredients added to the fondant.

1. Peanut Creams (Or called "Smooth Sailing" when FDR was President)…laughing…old recipe!

Use our CM117 candy mold. This is an exceptionally fine mold. This mold will make many different pieces of candy at the same time. Take 25% peanut butter and 75% fondant. Add the peanut butter after the fondant in melted and stir well so the peanut butter is equally distributed. Using the depositing funnels deposit the mixture in the mold cavities. After the mixture sets up, remove the shapes and lay them out on a piece of wax paper. Using the candy dipping tongs, dip the entire long, narrow bar in chocolate or half dip it in chocolate: This candy can be made in white for peppermint, pink for strawberry or cherry fondant. Add the flavor. For chocolate flavor, add a small amount of coating chocolate to the fondant. This piece can be entirely dipped or half dipped in chocolate. It is especially beautiful half dipped with the color of the fondant showing.

3/4 cup light corn syrup
2 1/2 cup Dry Macaroon Coconut

Dry Macaroon or Desiccated coconut (the small dried pieces) can also be used for these bars. Again, follow the preceding directions for filling the mold cavities with fondant using the funnel.

You can use any dry cereal around the kitchen
Melt another small batch of fondant and add Rice Krispies to the fondant. Again repeat your color scheme and dip or half dip the bars in chocolate.

You can also toast Spanish peanuts until they are golden brown, or if they are already toasted, you need to only break them up with a small rolling pin. Mix them with the fondant, and go through the same procedure of making the bars in the mold. Dip the entire bar or half dip the bar in chocolate with the candy dipping tongs. When you are finished, your small squares or your small octagons can be decorated with a very small pecan. Dip the pecan into fondant and lay on top of the various shapes. On the large octagon, after you fill the mold with fondant, cut in half. Dip it entirely or half dip it using the above directions.

You can take the amount of fondant you usually use for these molds and mix with a heaping tablespoon of raisins to each small batch of fondant. You now have a piece of candy similar to a Chunky Bar. Follow the instructions for filling the cavities. These bars can be half dipped or entirely dipped in chocolate. Take two large bars, wrap them in colored wax paper or cellophane, and you have the equivalent of a 25¢ Chunky Bar or other bar of candy. Do the same with two large octagon-shaped pieces. Raisins, peanuts, Rice Krispies are the best mixture.

Fill the Kiss mold with white fondant, using the depositing funnel. White fondant can be used for spearmint or vanilla. Pink fondant for cherry or strawberry or wintergreen. After you make these different pieces, you can use your dipping tongs and dip the piece entirely or half dip it in chocolate.

Butter the sides of your saucepan. Mix all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a platter or shiny cookie sheet with sides. DO NOT SCRAPE SAUCEPAN. With a spatula or wooden spoon, scrape fondant mixture from the edge of platter toward the center. Gradually the fondant mixture will turn stiff and white. Knead until free of lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. AFTER MAKING THE BASIC FONDANT, YOU ARE READY TO MAKE MINTS OR USE IN CENTERS.

Color Combination of Colors for Fondant Centers
Pink Fondant is usually flavored as Wild Cherry, Strawberry or Wintergreen flavor. Green Fondant is usually Mint or Lime flavors Yellow Fondant is usually Lemon flavor. Orange Fondant is usually Orange flavor.

Suggested Flavor - Shape of Center:
Vanilla Fondant Center is usually a round ball.
Chocolate Fondant Centers are usually a round ball.
Coffee Fondant Centers are usually an oval ball.
Orange Fondant Centers are usually a round ball.
Lemon Fondant Centers are usually an oval ball.
Cherry Fondant Centers are usually round balls slightly flatted.
Strawberry Fondant Centers are usually an oval ball.

1. In heavy 2-quart saucepan, mix sugar, corn syrup and salt.
2. Stir over moderate heat until boiling starts. Cook to 2480F - 2500F on candy thermometer (firm ball stage) which takes only a few minutes.
3. Add butter or margarine, stirring until melted. Add 1/2 cup of the milk gradually, keeping mixture boiling.
4. Cook over moderate heat, stirring continuously to 2420F - 2440F (firm ball stage).
5. Again add 1/2 cup milk gradually, keeping mixture boiling, and cook stirring continuously over moderate heat to 2420F - 244°F. (firm ball stage).
6. Add remaining 1/2 cup milk gradually. Cook stirring continuously over moderate heat to 240°F - 242°F for soft caramel or 244°F - 246°F for firm caramel (firm ball stage).
7. Remove from heat and let stand about five minutes.
8. Stir to blend well. Add vanilla.
9. Pour into square of rectangular shape molds with the funnel.
10. Unmold after the candy is completely cold.
11. Wrap in fancy twisting wraps.

Basic Jelly, for candy centers. Use alone or in combination with flavored/colored cream center
3 tablespoon unflavored gelatin (3 envelopes)
1/2 cup hot water
6 drops yellow food color
2 tablespoons lemon juice
1 tablespoon lemon rind
1/2 cup cold water
2 cups granulated sugar
1/4 cup orange juice
2 tablespoons grated orange rind

1. Combine gelatin and cold water - let stand 5 minutes
2. Combine hot water and sugar in saucepan over low heat.
3. Stir until dissolved - (no grains felt) - Do not allow to boil.
4. Remove from heat - add gelatin mixture and food color - Stir constantly until mixed - Return to moderate heat. Boil slowly 20 minutes.

Remove from heat, add juice and rind. Stir few seconds.
Strain - Pour in oiled flexible molds.
Roll sugar - Dry overnight.