Dry Fondant 

• Use for making candy centers
• Directions: Easy Cream Center: 1 lb. Dry Fondant, 2 T Milk or Whipping Cream, 6 T 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: 9 months if kept in cool, low humidity environment.
• For flavoring, you can use extracts but a stronger favor like the LorAnn Oils works best.
• Also, for coloring use a gel, paste, Candy or Roxy & Rich Fondust.
• Note: This product is prepared and packaged using machines that may come into contact with wheat/gluten, eggs, dairy or dairy products, soy, tree nuts.
• Certified Kosher