1 lb. Dry Fondant Candy Filling: A great and easy way to make candy centers! Simply bring 2 T. whipping cream and 6 T. butter to the boiling point. Stir in dry fondant and knead with the liquid. Add flavor, nuts, fruit fillings, icing fruits, coloring or whatever desired. Roll into balls and dip. Cookie and Petit Four Icing: Add enough water to the Dry Fondant to make an icing that will flow over the cakes. Contains: Cane Fondant Sugar.

FAQ #1: I ordered this product. How much water do I mix with it? Answer: 1 LB DRY FONDANT 2 TBS MILK OR WHIPING CREAM 6 TBS BUTTER OR MARGARINE SUBSTITUTE WATER FOR MILK or IF MAKING CHOCOLATE COVERED CHERRIES, CHERRY JUICE FROM MARICINO CHERRIES MAY BE USED. AND, DIRECTIONS ARE ON THE PACKAGE.

FAQ #2: Once made into a cream center, how does it (dry fondant) need to be stored? Do filled candies need to be refridgerated? Answer: WRAP IN PLASTIC TO KEEP IT FROM DRYING OUT AND STORE IN A COOL PLACE. THE FILLED CANDIES DO NOT NEED TO BE REFRIDGERATED.

FAQ #3: Can this product be used to make rolled fondant for cakes? And if so, should it be mixed differently than the instructions say? Answer: Dry fondant is used to make candy centers and icings. The rolled fondant used on cakes is a separate product and comes in ready to roll packages