Dry Candy Fondant is a sugar-based ingredient used for making candy centers and poured icing. 

Directions: To make candy centers, combine 16oz dry fondant, 6 tbsp. melted butter, and 2 tbsp. heavy cream or milk. Knead the mixture until the desired consistency is achieved and add color or flavoring if desired. Roll the fondant into small balls and dip them into chocolate or place into the center of candy molds. Allow the finished candy to cool then store in an air tight container for up to 7 days. 

Ingredients: Sucrose and Invert Sugar

MADE ON EQUIPMENT THAT PROCESSES WHEAT, MILK, EGGS, SOY AND TREE NUTS