Basic Candy Fondant

4 cups sugar
1 ½ cups milk or cream
2 T. light corn syrup
2 T. butter
pinch of salt
¼ t. cream of tarter
Combine all ingredients and only ½ the butter. Place over low heat and stir until it comes to a boil. Boil to soft ball stage, then add rest of butter, cover and remove from heat. Cool rapidly. When cool to the touch, beat with spoon till mixture thickens, adding flavorings and food colors if desired. Shape into balls in your are going to cover things like fruit or nuts, etc. and store in container with tight fitting lid.

For chocolate cherries, drain a jar of maraschino cherries, place on a tray and freeze.
Wrap fondant around frozen cherry, then refreeze. Remove from freezer and dip in chocolate. Absolutely delicious!
Toniann Staheli/Teri Jardine