1 (8 oz.) cream cheese
2 lbs. 10X sugar
1/4 to 1/2 tsp. flavoring oil (not extract)
Coloring as desired (paste colors)

VARIATIONS:

Substitute 6 heaping tablespoons peanut butter for oil - or substitute 2 1/4 to 2 1/2 sticks butter for cream cheese.

Cut sugar into cream cheese (should be room temperature). Add oil and color; hand knead until smooth. You are now ready to mold.

Molding - take a small ball, dip into granulated sugar and press into the mold. Gently push sides of mold toward center, loosening to fondant. Hold edge of mold in one hand and tap candy, out on palm of other hand. If candy sticks, it hasn't been sugared properly - try again.

Use only enough candy to fill the mold - too much will result in a "foot" on your candies. After molding, expose the candy to air for about 1/2 hour before packing to prevent sticking.