This uncooked version of fondant for candies or candy centers is plenty fast, and foolproof, but not quite as creamy as the cooked variety. It can be colored or flavored just like Basic Fondant.
Beat until soft:
8 tablespoons unsalted butter
3/4 teaspoon vanilla
1/2 teaspoon almond extract, mint extract, orange extract, or lemon extract (optional)
1/4 teaspoon salt
Add very slowly and beat until very light:
2/3 cup sweetened condensed milk
Add, cup by cup:
5 cups powdered sugar, sifted
Dust a work surface with:
1 cup powdered sugar
Turn the candy out onto the work surface and work the sugar into the fondant. Shape it into 1-inch balls. Raisins, nuts, or bits of candied fruit may be used as centers. Refrigerate the balls to harden. The centers may be dipped in chocolate if desired.
