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Fondant for Chocolate Cherries

Cammy K

"Chocolate cherries fondant. I use this inside the chocolate shell. It melts into a great liquid within 5 days. It is imperative to sift the powdered sugar."
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Ingredients

45 m servings 36 cals
Original recipe yields 40 servings

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Directions

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  • Prep

  • Ready In

  1. Sift confectioners' sugar several times into a bowl to eliminate all lumps.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 36 calories; 0.9 g fat; 7.4 g carbohydrates; 0 g protein; 2 mg cholesterol; 22 mg sodium. Full nutrition

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Reviews

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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...