Many candy makers have asked for a starting point when using freeze-dried powders. The recipes below were provided by Fenton and Lee Confections of Eugene, Oregon, as a starting point for candy makers. Of course, each candy maker has his own special recipe and method of creating his unique candy.

Sample batch size for 10 pounds of fondant

	Buttercream Fondant		Standard Fondant
	3 cups sugar 1/2 cup heavy cream 2/3 cup water 1/2 cup butter (4 oz.)		2 2/3 cups water 6 cups sugar 1/2 tsp. salt 2/3 cup light corn syrup

Procedure

1. Grease pan sides with butter.
2. Add all ingredients. Stir over low hear for 10 minutes or until no grains are felt on pan side.
3. Remove from heat, wipe any sugar crystals from pan side.
4. Place on moderate heat to boil and boil for 3 minutes with lid on the pan.
5. Remove from heat and wipe sides of pan.
6. On moderate heat boil to 239 deg. F or 115 deg. C.
7. Hold at final temperature for 10 minutes.
8. Remove and pour onto marble slab or into fondant beater.
9. Cool and begin working to opaque color.
10. Add fruit powder paste (Figure 3) and continue working till well mixed.