Ingredients
- + 2 tablespoons water
- tablespoons light corn syrup
- ounces white chocolate
- cup mini muffin pan with paper cups. Over a double boiler slowly melt the white
- chocolate, stirring constantly, until smooth. Using the back of a spoon spread
- the white chocolate evenly onto the cups. Put the cups in the refrigerator for
- 5-10 minutes until the chocolate is hardened. Set aside the remaining
- chocolate.
- 6. Over a
- double boiler on medium/low heat melt down the worked fondant and stir until
- smooth.
- If
- necessary thin the fondant with some water, 1 teaspoon at a time, so that it is
- a pourable consistency, let cool a little bit but not too much or you will have
- to remelt it.
- 7. Remove
- the cups from the refrigerator and evenly fill the cups with about 1 teaspoon
- on the strawberries making sure not to overfill the cups. Evenly distribute the
- melted fondant over the strawberries in the cups being careful not to overfill
- the cups so that there is still space for chocolate to seal them. The
- fondant need to be thin enough so that it doesnât turn hard before you get to
- put it in the chocolate shell over the strawberries. Place the cups in the
- refrigerator to help cool the mixture and cups.
- 8. Remelt
- the white chocolate until it is smooth, stirring constantly. Remove the cups
- from the refrigerator and spoon the white chocolate over the strawberry/fondant
- mixture to seal the cups.
- Once the
- cups are sealed place them back in the refrigerator to harden the chocolate.
- Remove the cups from the refrigerator and let them sit at room temperature in a
- cool place (not next to the stove) for several days. As long as they are sealed
- they will be fine on the counter. After four days my fondant had completely
- turned to liquid like a cordial. They last up to three weeks in an airtight
- container in a cool, dry place.
- When
- I served the cordials then I kept them in the paper cups until they were served
- because the when the warm fondant was put into the cups it melted a little of
- the chocolate on some of them and as long as they were in the cups they were
- fine with no leaks. This problem may be alleviated by using an actual candy
- mold, then you wouldnât need paper cups at all. Mine are just packed away
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 573g | |
Calories 1044 | |
Calories from Fat 236 | 23% |
Total Fat 26.5g | 33% |
Saturated Fat 12.11g | 48% |
Trans Fat 0.0g | |
Cholesterol 43mg | 14% |
Sodium 1626mg | 68% |
Potassium 738mg | 21% |
Total Carbs 168.83g | 45% |
Dietary Fiber 10.2g | 34% |
Sugars 50.59g | 34% |
Protein 35.17g | 56% |
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