1 lb. Dry Fondant

•Use for making candy centers and icings.<> •Directions: Easy Cream Center: 1 lb. Dry Fondant, 2 TBLS Milk or Whipping Cream, 6 TBLS Butter or Margarine. Warm liquid and butter on stove top. Stir the Dry Fondant into the mixture, then knead with your hands. Flavor and color as desired.

•Net Weight: 16 oz. (453.6g) - (3% invert)

•Shelf Life: 1 year if kept in cool, low humidty environment.

•For flavoring, check out our Candy Flavoring.

•Also, for coloring try our CK Color Gel.

•Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, peanuts, soy, tree nuts.

•Certified Kosher

FAQ #1: 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 #2: 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