RECONSTITUTED DRY FONDANT

Dry fondant will be the same as the fondant you prepare yourself. The difference is that dry fondant is easier to use, will store for long periods of time and is ready to use when you are ready to make candy..For each 2 1/2 cups of dry fondant, add 4 tablespoons water in the top of a double boiler. Stir well and be sure there is no extra powdered fondant. The fondant should liquefy into a paste. Heat to 170 degrees, add coloring and oil flavors (extract flavors contain alcohol so they cook out about 120 degrees). Cool and roll into balls and dip into chocolate for your favorite filling.

Peanut Butter Cups w/ dry Fondant – Tastes exactly like Reese Cups!

18 oz Peanut butter
1/2 c Butter, melted
1 lb Dry candy fondant .
Mix all ingredients.

Roll filling into balls and chill for about fifteen to twenty minutes. Dip into melted chocolate using a dipping tool. Top the candy with sprinkles, nuts or just leave plain. Let the chocolate set to dry and add to a candy cup and pack into a nice box for a simple easy gift that will make anyone happy!  Delicious and easy!

Chocolate molding can be a lot fun and I have yet to meet a person who doesn’t like chocolate! Make your own gifts, party favors and much more with candy molds. Kids enjoy helping in the process as well. Just make sure you melt extra chocolate as it will miraculously disappear if there are kids involved!