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Fondant-Filled Candies Recipe

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This recipe for Fondant-Filled Candies, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Meyer
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. sweetened condensed milk
1 T. light corn syrup
4 1/2 to 5 c. confectioners' sugar
2 to 3 drops peppermint oil*
2 1/2 lb. dark chocolate candy coating, divided
1 jar (16oz.) maraschino cherries

Directions:
Directions:
1. In a mixing bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar ( mixture will be stiff). Divide into two portions. For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten.
2. In a microwave or heavy saucepan, melt 1 lb. of candy coating, stirring often. With a slotted spoon, dip peppermint disks in coating; place on waxed paper to harden. Refrigerate in an airtight container.

3. For chocolate-covered cherries, drain cherries, reserving 3 T. of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture.

4. Roll into 1-in. balls; flatten into 2-in circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating. Place on waxed paper to harden. Step 5 is below in notes.

Number Of Servings:
Number Of Servings:
4 1/2 dozen
Personal Notes:
Personal Notes:
5.Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften

 

 

 

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