Mother's favorite candy was a vanilla fondant cone dipped in chocolate, but making it was beyond her expertise. No matter, she could buy a small bag of it whenever she went to town. Other than the infamous Hersey Bar, it was the only candy I knew in those years. I can still see her at the counter in Woolworth's pointing to her favorite candy and saying, “I'll take ten cents worth of those, please.” The clerk would hand her five or six in a small brown paper sack. On the way home, one piece for each of us was a special treat. If I was careful, with tiny nibbles, I could make it last until we pulled into the driveway.

There was a reason that candy was her favorite. Mother worked in a candy factory in Cleveland, Ohio, when she was fourteen years old, yes, fourteen years old. There was a time when child labor was acceptable. Only the rich went on with their education. The poor got enough learning to read and write, and then it was off to work. Of course, they didn't get the wages an adult could expect. You could almost call it slave labor. The only difference was they could walk away from the job. My Mother passed away in 1981. It seems like yesterday. If she were here, would she have liked my fondant? Probably not. It wasn't the chocolate covered fondant cones of her childhood.

Most fondant consists of just sugar and water with a little cream of tartar thrown in, then cooked. It can be temperamental and hard to get just right. My fondant isn't cooked and it's easy to make. It turns out perfect every time. Even a fourteen year old can make it.

EASY FONDANT CANDY
2/3 cup softened butter, not margarine
7 ounce jar marshmallow crème
6 cups sifted powdered sugar
Oil flavoring and paste coloring
Dipping Chocolate

Using a stand mixer and a large bowl, blend together the butter and marshmallow crème. Gradually add the sifted powdered sugar. Add paste food coloring and flavoring oil to taste. The fondant is then ready to use, but I let it “smooze” in the refrigerator for an hour. Then with hands dusted with powdered sugar, take a teaspoon of the candy and shape it into a small ball. Set it aside on a waxed paper covered baking sheet to dry a bit. Keep the balls small. Remember it will be dipped in chocolate making a larger ball when finished. Dip in chocolate and place back on waxed paper for the chocolate to harden. Delicious.

I make three or four batches of this candy every Christmas. Oakies Pharmacy sells the oil flavorings. The oil and color I use are as follows:
1. Orange oil with orange food coloring
2. Mint oil with green food coloring
3. Caramel oil with pale yellow coloring
4. Strawberry oil with a pink food coloring

You must use the oil flavorings. The alcohol based ones will dilute your candy and make it too soft to work with. There are other oil flavorings. Use whatever paste food coloring is appropriate. You can, also, add finely minced maraschino cherries or chopped nuts to the fondant.