Knock-Out Drops

This recipe appears in a 60s version of The Joy of Cooking under the unglamorous and uninspired name of “Uncooked fondant,” proving that mom was a culinary superhero. She would deny it—she always said she couldn’t make candy, or at least she wouldn’t try. But she somehow saw past the dubious name of this uncooked candy to the genius underneath – that a severely small, plain-vanilla ball of fondant would transcend the sum of its parts to become a gloriously addictive sweet. These were served every year at the Twelfth Night party, half dipped in dark chocolate and half plain.

Beat until soft: ½ c butter

Add very slowly and cream until light: 1 lb sifted confectioner’s sugar

Add: ¼ c whipping cream ¾ t vanilla extract

Dough will be very stiff and may need to be worked with hands until smooth. Form into balls slightly larger than a marble. Chill until firm. Dip half of the balls halfway in dark chocolate and leave the other half plain. Makes about 60.

DESSERTS