½ cup butter
1 teaspoon salt
2/3 cup Eagle Brand Sweetened condensed milk
7 cups sifted confectioners sugar
In medium bowl, cream butter and salt. Blend in sweetened condensed milk until smooth. Gradually add sugar; blend well after each addition until mixture becomes very stiff. Turn mixture onto a clean pastry board. Carefully knead in any remaining sugar. ( NOTE: mixture should be smooth not sticky) Divide fondant into 3 equal portions. Add desired flavorings. With palms of hand, shape small pieces of each mixture into balls or patties. Place on waxed paper lined baking sheet. If desired, decorate tops of candies with chocolate sprinkles, whole glace red or green cherries or whole nut meats. Refrigerate several hours or overnight.
Maple: Add ½ teaspoon of maple extract to one portion of fondant; blend well.
Peppermint: Add 1 teaspoon peppermint extract and desired food coloring to one portion of fondant; blend well.
Almond: Add 1 teaspoon almond extract and desired food coloring to one portion of fondant; blend well.
Makes 2¼ pounds.