Basic Cream Centers

1. 1

   Combine fondant with butter (mixes easiest with a pastry cutter).

2. 2

   Cover and let set several hours or overnight.

3. 3

   Kneed together until blended.

4. 4

   Heat whipping cream to boiling point but DO NOT BOIL.

5. 5

   Add cream to mixture.

6. 6

   Cool slightly and kneed with hands until smooth.

7. 7

   If centers are to soft, add more fondant; to stiff, add more butter.

8. 8

   Flavor as desired using suggestions below added to 1/2 cup basic cream centers.

9. 9

   Chocolate: 2 Tbl melted molding chocolateCombine and mix well.

10. 10

    Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.

11. 11

    Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.

12. 12

    Mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.