1 (8 oz.) pkg. cream cheese at room temperature
2 lb. pkg. powdered sugar
1/4 c. granulated sugar

In a large bowl place cream cheese. Add powdered sugar a little at a time until it becomes very thick and heavy (the whole package of powdered sugar may not be needed). Work the mixture with your fingers, adding powdered sugar a little at a time until quite stiff.

Pinch off 1 teaspoon, roll between fingers to make a small ball. Place on a piece of foil, flatten to form a disk and allow it to dry.

Variations:

Fondant may be colored with food coloring added a drop at a time.

Fondant may be flavored with almond, mint or another flavor, a drop at a time.

For rubber candy molds: Dust clean molds with 1/4 cup granulated sugar before each use. Press in a small piece of fondant and release immediately onto a piece of foil. Allow to dry completely.