Published Feb 08, 2010 in Candies

This old recipe was clipped from a magazine and then pasted onto an index card (includes picture of fondant candies). This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Vitnage Recipe For No Cook Fondant

“No Cook” Fondant

New easy method…no stovework, no waiting

1/3 cup soft butter or margarine
1/3 cup KARO Syrup, Red Label
1/2 teaspoon salt
1 teaspoon vanilla
3 1/2 cups (1 pound) sifted confectioners’ sugar

Blend butter, Karo Syrup, salt, and vanilla in large mixing bowl. Add sifted confectioners’ sugar all at once. Mix first with a spoon and then with hands, kneading in dry ingredients. Turn onto board and continue kneading until mixture is well blended and smooth. Makes about 1 1/8 pounds candy. Store in cool place. Flavor and shape may be varied as desired.

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6 Responses to Vintage No Cook Fondant Recipe

Published 31 October, 2012 in 12:17 pm

I’ve been making this recipe every year (especially at Christmas) since 1968. It is absolutely wonderful and everyone loves it, even those who aren’t particulary “candy” eaters.

Published 31 October, 2012 in 12:20 pm

I fogot to add – I roll it out between two sheets of waxed paper, then spread peanut butter on it and roll it up, jelly-roll fashion, freeze it for a while (wrapped in waxed paper), then open it up, slice and serve ! You can keep it frozen for quite some time and just slice and serve, as needed.

Alllison P
Published 13 March, 2021 in 10:40 pm

I am so happy to find this! My mom used to make this at Christmas when I was a teenage. I knew it came from a newspaper and was made with karo syrup. I lost my copy. She used pecan halves, like the picture. Can you tell me what the others are? It’s difficult to tell. Thank you.

Olive L Brickell
Published 11 November, 2021 in 9:33 pm

I too am so happy to find this recipe !! I had it years ago. Back in the ’60’s I used it alot ! Thank You for providing it !

Rita S
Published 24 November, 2021 in 8:33 am

@Allison P
I just acquired a copy of this same vintage recipe from a family member.

It says you could add pitted prunes, dates, or apricots. I would bet some of those are in the picture.

Also my cousin would add mint instead of vanilla and she would make colorful mint patties.

Hope this is helpful to you.

Published 6 September, 2023 in 9:21 am

My great Aunt and Grandmother made this back in the ’60’s. My Aunt had been making it for years prior to that. When I make it I also make different flavors: mint, rum, raspberry, etc. Depending on the flavor I also make the colors for that flavor, like red for raspberry, orange for rum or orange for orange flavor. This goes over well each time I make it.

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