fondant with chocolate cherries. Inside the chocolate shell, I use this. Within five days, it melts into a fantastic liquid. Sifting the powdered sugar is a must.
| Prep Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 40 |
| Yield: | 40 servings |
Ingredients
- 2 cups sifted confectioners’ sugar
- 3 tablespoons butter, softened
- 3 tablespoons light corn syrup
- ¼ teaspoon salt
Instructions
- Sift confectioners’ sugar several times into a bowl to eliminate all lumps.
- Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the sifted confectioners’ sugar until thoroughly incorporated.
- Turn fondant out onto a work surface generously dusted with confectioners’ sugar. Knead until smooth and workable, 5 minutes; cut dough in half. Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.
- To use, pinch off a small amount of fondant with confectioners’ sugar-dusted fingers; flatten out and use to cover a maraschino cherry before dipping.
Reviews
This is the second time I’ve made this. I was hoping it would be easier and less messy than before. It wasn’t. I did it with a hand mixer. I burned it out. Candy was to tough to work. So I went back to using my hands. Best tools in the kitchen but a lot messy. I guess I need a kitchen aid. And I hope next time it won’t burn that up. The fondant is great.
The corn syrup really works nicely in the recipe and makes a great fondant. I thinned this some with more corn syrup and favorite flavorings to make a filling for chocolate eggs. Also, I colored some to use for the centers. I’ll be using for my chocolate covered cherries. Thanks