Basic Fondant Recipe
["1 lb. dry fondant sugar", "6 Tbsp. butter", "3 Tbsp. cream (evaporated milk, half and half or whipping cream)", "1/2 c. powdered sugar", "1/2 tsp. invertase (optional ingredients for longer life of your finished product)", "flavorings as desired"]
["Place all ingredients in mixing bowl and blend.", "Fondant should be consistency of cookie dough.", "If too wet, add more powdered sugar.", "If too dry, add more cream.", "Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant."]
["sugar", "butter", "cream", "powdered sugar", "invertase", "flavorings"]