Speaking of Food Treats--Favorite Holiday Sugar

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

1. Blend butter, syrup, salt, and flavoring in large mixing bowl.
2. Add sifted confctioner's sugar all at once. Mix first with a spoon and then with hands, kneading in the dry ingredients.
3. 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).
4. 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.