3x5 pad of Lily white syrup (approx 1 cup if you haven't got your ruler out!)
1 cup cream
1/2 cup margarine - best to use Imperial or Palm brand
Instructions
Mix first three ingredients in a thick heavy pot or candy pot. Boil until clear. Then, add cream and margarine.
Bring mixture to soft ball stage (240 to 245 degrees). Pour quickly in greased pan. Pour to corner. Set out to cool, don't move. Don't scrape pot!
After fondant has cooled, work with hands until soft and malleable. Divide into sections and add flavors, such as coffee grounds, orange peel, peppermint, coconut, rum, ground cherries, etc.
Roll into tiny bite-sized balls and dip in melted non-wax chocolate.
Serving
Suggestions
Great at Christmas!
Originally Submitted
12/4/2011
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