Featured Pinch Tips Video
- 1 1/3 c
- 1 c
- karo, or light corn syrup
- 4 c
- powdered sugar, sifted
- 1/4 tsp
- favorite flavored oil or extract, we usually use real vanilla
- drop or two of food coloring if desired
1In a 3 quart saucepan, heat butter, corn syrup and 2 cups of the powdered sugar over low heat until bubbly. Stir in the remaining sugar; remove from heat.
2Stir until the mixture holds its shape. Turn into a greased pan. Cool until luke-warm. Knead until smooth.
3Add flavoring oil or extract and coloring. Shape with lightly greased hands into balls, mint patties, etc.
4Use to dip in chocolate, or flatten into pieces that can be inserted into a piece of dried fruit (peaches, apricots, dates or figs). Top with a half pecan or walnut; pressed into the center of the fondant. Yield 1 1/3 lbs.