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Fondant-Filled Candies
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2/3 cup sweetened condensed 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
In a large 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. 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-in.
balls; flatten to 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.
Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |