Home made fondant chocolates

25gms butter
quarter of a cup of condensed milk
2 cups icing sugar (works much nicer if sifted)

Combine all ingredients to make a stiff mixture. At this point you can divide the mixture up into different bowls and make different types. Add colouring and flavouring until the desired strength of taste is achieved. My most favourite ones to make are orange, peppermint and strawberry - just add essence until you get the strength you like (good excuse for trying the mixture to make sure it tastes right)

Roll into long rope shapes and freeze on grease-proof paper until firm. Cut into bite sized pieces and dip int he choc mixtue - (recipe for this is posted in the home made easter eggs post)..

just get a good skewer, poke it in the fondant, dip in the choccy, let it drain the extra stuff and use another skewer to help you push it off the other one onto grease-proof paper. Freeze again until choccy set.

These are best kept in an ice-cream container in the the fridge or freezer depending on how soft you want the insides.

very moreish.... hence why i have all the ingredients but am holding off actually making them.

i know, terrible aye... as i said, am holding off making them.