This recipe card for making fondant candies was written on a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy (front side only).

Easy Fondant Candies

3 (1 lb) boxes confectioners sugar
1 c melted butter or regular margarine
1 (14-oz) can sweetened condensed milk (not evaporated)

Sift 2 lb of the confectioners sugar into mixing bowl. Add butter and sweetened milk, mixing well with wooden spoon. Sift and knead in remaining 1 lb. confectioners sugar. This makes 4 lb of fondant. Flavor & shape fondant as desired; as follows.

To Store: Wrap in plastic wrap or aluminum foil & ref. up to six weeks.

Fondant Balls: Use 1 lb fondant. Knead in 1 tsp. vanilla. Shape in 3/4 in. balls. Roll in colored decorating sugar or in multicolored sprinkles. 56 balls.

Candied Fruit Squares: Use 1 lb fondant. Knead in 1 tsp vanilla, and 1/2 c. finely chopped, mixed candied fruit. Roll out on waxed paper lightly dusted with conf. sugar to 10×5 in. rectangle. Cut into 1 1/4″ squares, using wet knife. Cut 16 red candied cherries in half. Top each sq. with a cherry half. Makes 32 pieces.

Peppermint Pinwheel Patties: Use 1 lb fondant. Knead in 1 tsp. peppermint extract. Divide fondant in half. Knead 4 drops green food coloring into half of fondant.

Roll out green fondant on waxed paper lightly dusted with sifted confectioners sugar to 10 x 7 1/2 in. rectangle. Repeat with white fondant, rolling out on another piece of waxed paper. Invert white fondant on green fondant and peeling off waxed paper. Roll up like a jelly roll, starting at wide end and peeling off waxed paper as you roll. Warp in plastic wrap and refrigerate until firm, about 2 hours. Cut into 1/4 inch slices. Makes 40 patties.