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Fondant Filled Candies




Source of Recipe


rgm


Recipe Introduction


Here’s an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to “wrap” cherries before dipping them in chocolate.




List of Ingredients




2/3 cup sweetened condensed milk (NOT evaporated milk)
1 Tablespoon light corn syrup
4 1/2 to 5 cups confectioners’ sugar
2 to 4 drops peppermint oil*
2 1/2 pounds dark chocolate candy coating, divided
1 jar (16 ounces) maraschino cherries



Recipe



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 ½ teaspoonfuls into balls and flatten.

In a microwave or heavy saucepan, melt 1 pound 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.

FOR CHOCOLATE-COVERED CHERRIES, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners; sugar if necessary to form a stiff mixture. Roll into 1-inch balls; flatten into 2-inch 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. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Yield: 4 ½ dozen.

*Note: Peppermint oil can be found in some pharmacies or at kitchen and cake decorating supply stores.