Fondant

Beat the butter or margarine in a large bowl until smooth and creamy

Add Karo and vanilla extract

Gradually add the confectioner's sugar, mixing well with a spoon until the mass is too thick to stir anymore

Add the remaining confectioner's sugar and knead the mass with your hands

Place the fondant on a clean surface and continue kneading with your hands until smooth

Wrap the fondant in aluminum foil (or parchment paper) and refrigerate for 2-3 days

The fondant can be used to fill black currants or other dried fruits, or as per the suggestions below

Suggestions

1 - Add 2 tablespoons of instant coffee and coat with granulated chocolate

2 - Mix in 1/2 cup chopped crystallized fruit, form rolls, and coat with chopped nuts or well-chopped pecans

Wrap in aluminum foil or parchment paper, refrigerate until firm, then slice into rounds.