Cream Fondant

4 cups sugar
3 tablespoons light corn syrup
1 cup whipping cream
1/2 cup milk
pinch of salt
1/3 cup butter

Heat milk and cream in a large saucepan. Add sugar and stir until dissolved. Add corn syrup and salt and wipe down the sides of the pan with water. Turn heat up to high and cook to soft-ball stage (215). Pour on cold marble. When cool, heat until it loses its gloss and becomes thick. Knead in butter by hand and add any flavorings while beating.

For fudge: Add 2 (1 oz.) squares of chocolate after the sugar is dissolved.

Cocoa Rums

2 cups vanilla wafer crumbs
1 cup nuts, chopped
1 cup powdered sugar, sifted
2 tablespoons cocoa powder
1/4 cup light corn syrup
6 tablespoons heavy cream or canned milk
1/2 teaspoon rum flavoring

Mix all ingredients together and roll into balls.

Coconut Balls

1/2 cup butter, melted
1/2 cup sugar
1/2 cup white corn syrup
1/4 cup water
1 envelope Knox gelatin
1 teaspoon vanilla
2-3 drops coconut flavor
1 package plus 1 1/2 cups shredded coconut

In a small bowl, combine gelatin and water together to soften. In a separate bowl, mix melted butter, sugar and corn syrup together. Add softened gelatin, vanilla coconut flavoring, and shredded coconut. Refrigerate 2-3 days. Roll into balls and dip in tempered chocolate.