Make soft fondant centers for dipped chocolates using dry fondant powder. Mix the powder with a fat, such as butter or margarine, and a liquid, such as milk, cream, juice or water. Most dry fondants require about 6 tablespoons of fat and 2 tablespoons of liquid to each pound of fondant. Knead the mixture until it reaches the desired consistency, color or flavor. Roll the fondant into small balls and dip them in melted chocolate. Allow the finished candy to cool, then store it in an airtight container for up to seven days.

The same soft fondant you use in chocolates can also be used to make liquid centers for chocolate-covered cherries. Wrap the fondant around the cherry and dip it in chocolate while it is still solid. Allow the candies to rest at room temperature for several days, until the moisture in the cherry liquefies the fondant.

Dry fondant is ideal for making pourable icings for doughnuts, petits fours and cakes. Create the icing by mixing a liquid with the fondant powder in a double boiler until it reaches the desired consistency. Pour the icing directly over your finished product and allow it to set. You may also let the icing cool slightly and use it for dipping doughnuts and other pastries.

Powdered fondant will keep for about a year in a cool, dry location. Once you have mixed it into a paste or liquid, however, it has a much shorter shelf life. Cover the fondant with plastic and store it in an airtight container when you are not using it. If the mixed fondant is in a liquid form, you may refrigerate and reheat it. If it is in the form of fondant centers, you must keep it in a cool location at room temperature to prevent it from drying out.