Fondant Filled Candies
2/3 cup sweetened condensed milk (NOT evaporated 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 mixing bowl, combine milk and corn syrup. Gradually beat in
confectioners; sugar (mixture will be stiff). Divide into two
FOR PEPPERMINT PATTIES, add the peppermint oil to one portion. Shape
˝ 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-inch balls; flatten into 2-inch
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 to soften.
Yield: 4 1/2 dozen.
*Note: Peppermint oil can be found in some pharmacies or at kitchen
and cake decorating supply stores.