Tart Cherry Fondant Creams
shared by Jennifer
Details:
-
PT2H10M
- Prep Time: 2 Hours 10 Minutes PT3H10M
- Total Time: 3 Hours 10 Minutes
- Difficulty: Novice
- Serves: 40 candies
- Cuisine: American
In a large mixing bowl or the bowl of a stand mixer, beat butter, corn syrup, and salt until smooth. Add 2 cups of powdered sugar, 1/2 cup at a time, mixin
Ingredients:
- 1/4 cup unsalted butter, softened
- 3 tablespoons corn syrup
- pinch salt
- 3 to 4 cups powdered sugar, or as needed
- 2 tablespoons tart cherry puree (from about 1/4 cup fresh or frozen tart cherries*)
- 1/2 teaspoon vanilla extract
- 2 drops red food coloring (optional)
- 1 pound finely chopped semisweet chocolate or chocolate candy coating, for dipping
Directions:
- In a large mixing bowl or the bowl of a stand mixer, beat butter, corn syrup, and salt until smooth. Add 2 cups of powdered sugar, 1/2 cup at a time, mixing well until incorporated.
- Add 2 tablespoons cherry puree and mix well, scraping down the sides of the bowl to be sure no white filling remains. Mix in vanilla and food coloring, if desired
- Add remaining powdered sugar, 1/2 cup at a time, until filling is thick and paste like.
- Dump filling out onto a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly in two layers of plastic wrap and refrigerate for 2 to 4 hours.
- Unwrap filling and lightly dust with powdered sugar. Sandwich between two layers of plastic wrap and roll into a 1/2-inch thick sheet, flipping over part way through the process and dusting with more powdered sugar as needed so filling doesn’t stick too much.
- Cut out 1 1/2-inch rounds using a cookie cutter and arrange on two parchment-lined baking sheets. Alternatively, instead of rolling/cutting the candy centers, you can also simply roll into 1-inch balls, or even press into silicone candy molds for fancier shapes.
- Chill shaped filling for at least 4 hours or overnight if possible. If it is really warm in your kitchen you may even want to pop them in the freezer for 15 minutes just prior to dipping.
- Melt your chocolate or chocolate candy coating. Remove half of the candy centers from the fridge/freezer. Using a fork or dipping tool, dip each center in the melted chocolate until fully coated.
- Tap off excess chocolate, then transfer to a new parchment-lined baking sheet, using a toothpick if necessary to help remove the candy from the fork. Repeat with remaining candy centers, keeping centers chilled until you are ready to work with them.
- Refrigerate dipped chocolates for 10 to 15 minutes or until set. If you have leftover chocolate, feel free to transfer it to a squeeze bottle or piping bag and pipe squiggles on top of your candies for a decorative touch.
- Candies will keep in an airtight container for up to 1 week.