QUICK FONDANT WAFERS

1 box Sure-Jell fruit pectin
3/4 cup water
2 pounds confectioners' sugar
1 pound (about) confectioner's sugar (to dust board and rolling pin)
1/2 teaspoon peppermint, rum, almond, OR orange extract (optional)
6 drops food coloring (optional)

Combine fruit pectin and water in a saucepan. Bring to a full boil and boil 1 minute, stirring constantly. Pour into a bowl; cool about 15 minutes.

Gradually add 2 pounds confectioner's sugar, mixing well after each addition. (Mixture will be very stiff.) Divide into four parts; wrap in wax paper or cover with a wet cloth. Use remaining 1 pound (about) confectioner's sugar to dust board and rolling pin.

Place one fourth of the fondant at a time on a pastry board, well dusted with confectioner's sugar. Add flavoring and food coloring, if desired.* Knead until smooth, adding sugar to board as needed and lifting with a spatula to prevent sticking. (Any unrolled portion may be wrapped in wax paper or plastic wrap and stored at room temperature overnight.)

Roll out with sugar-dusted rolling pin, about 1/4 inch thick, turning often and dusting with sugar to prevent sticking. Cut out with cookie cutters dipped in confectioner's sugar. If desired, make a small hole at top of each wafer with a wooden pick. Place, top side down, onto wax paper on baking sheets or trays. Press trimmings together; knead again until smooth, roll and cut, or shape into small balls. Allow to dry, uncovered, for 24 hours, turning once. Pack wafers in layers between wax paper in a loosely covered box.

*Note: To tint and flavor all the fondant all the same, add 2 teaspoons extract and about 24 drops food coloring after cooling.

Makes about 2 1/2 pounds
Makes about 1 pound or 5 dozen candies
From: Recipelink.com
Source: The Wonderland of Homemade Jams and Jellies, General Foods Corporation, 1974