Fondant-Filled Candies Recipe
Fondant-Filled Candies Recipe photo by Taste of Home

Fondant-Filled Candies Recipe

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Meet the Cook: 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. -Debbi Loney, Central City, Kentucky
TOTAL TIME: Prep: 30 min. + chilling
MAKES:27 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 27 servings


  • 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, coarsely chopped, divided
  • 1 jar (16 ounces) maraschino cherries

Nutritional Facts

1 serving (2 each) equals 343 calories, 13 g fat (11 g saturated fat), 3 mg cholesterol, 11 mg sodium, 59 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions.
  2. For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container.
  3. 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.
  4. 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; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften. Yield: 4-1/2 dozen.
Editor's Note: Peppermint oil can be found in some pharmacies or at kitchen and cake decorating supply stores.
Originally published as Fondant-Filled Candies in Country Woman November/December 1999, p31

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Reviewed Sep. 3, 2012

"yes it is a nice recipe and can be tried with marzipan filling too."

Reviewed Dec. 4, 2011

"Fondant wouldn't stay around the cherries and kept sliding off. It was a huge mess."

Reviewed Jan. 20, 2011

"This recipe was a disaster. I had to keep tweaking the fondant to get rid of the sugar taste, then, just as i thought it came out fine, it turned into a blob on the cherries. I don't know why I proceeded to dip them in the chocolate, but I did, & the fondant melted off the cherry & I was left w/ a huge mess. The recipe was not specific at all, so I didn't know about how to make the fondant set. Either way, I ended up throwing the entire mess away. Never making this again."

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