My cousin gave me this recipe when we were quite young. We were comparing and sharing recipes (I think we were 10 or 11 years old). She had learned it from her mom, and I copied it down. When I showed it to my mom, she showed me her collection of recipes, and she had the same one from a different source! Our family has used it for years and we like to put it into a half of dried apricot or a fig with a walnut or pecan on top.
In 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.
Stir until the mixture holds its shape. Turn into a greased pan. Cool until luke-warm. Knead until smooth.
Add flavoring oil or extract and coloring. Shape with lightly greased hands into balls, mint patties, etc.
Use 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.