SUMMARY: No-Cook Fondant recipe.This is something my mom used to make, and my sister now often makes it at holiday time.
Apparently she's going to charge a lot for her labor costs.
It's actually pretty easy to make, very tasty, and very pretty if done the fancy way. And no cooking!
1/3 cup soft butter
1/3 cup light Karo syrup
1/2 tsp salt
1 tsp vanilla or your favorite flavoring--I prefer peppermint (might not need as much as a tsp)
3 and 1/2 cups (1 lb) sifted confectioner's sugar
optional: one or two different food colorings; for xmas, green and red, for instance
- Blend butter, syrup, salt, and flavoring in large mixing bowl.
- Add sifted confctioner's sugar all at once. Mix first with a spoon and then with hands, kneading in the dry ingredients.
- Turn onto a board and continue kneading until mixture is well blended and smooth (you can use more powdered sugar on the board or your hands to keep from sticking if needed).
- Pick your option:
- Roll into a long roll about 1" in diameter, slice into 1/2" pieces, store in layers of waxed paper in your favorite container.
- Divide in half. Color each half a different color (or leave one half white). Form each into a loaf shape and roll out into a long, narrow rectangle (used powdered sugar on the rolling pin and board to keep from sticking). Try to make the two halves of equal width and length, about 1/8" thick. Place on on top of the other. Roll together so you have a long tube about 1" in diameter. Slice into 1/2" pieces and you have little pinwheels of candy. Store in layers of waxed paper in your favorite container. Tip: After rolling, make sure it's fairly round and then chill before cutting to keep it from smooshing as much. But it still tastes good smooshed (as in the following photos).
- Shape into a patty about 1" thick. Chill. Serve on a plate with a knife and let people pick their own poison size. (Can also color it or decorate with sprinkles.)
Makes about 1.5 pounds candy. Store in a cool place.