Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended.
2
Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and keep refrigerated in a well sealed container for up to 4 days. Serve chilled or at room temperature.
