|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sweetened condensed milk||1⁄2 Can (5 oz) (2/3 Cup, Eagle Brand)|
|Sifted icing sugar||7 Cup (112 tbs)|
In medium size 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.
Divide fondant into 3 equal portions.
Add desired flavouring.
With palms of hands, shape small pieces of each mixture into balls or patties.
Place on a waxed lined baking sheet.
If desired, decorate tops of candies with chocolate sprinkles, whole glace red or green cherries or whole nuts.
Refrigerate several hours or overnight.