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Fondant-Filled Candies Recipe

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This recipe for Fondant-Filled Candies is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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