You are here

Cherry Almond Cream's picture
  Cream fondant 1 Cup (16 tbs)
  Almond extract 1⁄4 Teaspoon
  Cherry flavoring 4 Drop
  Chopped almonds 1⁄2 Cup (8 tbs) (Toasted)
  Chopped candied red cherries 1⁄4 Cup (4 tbs)
  Dark chocolate confectioners coating 1 Pound

Prepare Royal Cream Fondant as directed, except after fondant has cooled till slightly warm make indentation in fondant and add the almond extract; cherry flavoring; and food coloring, if desired.
Continue beating and allow to ripen as directed.
Knead almonds and cherries into ripened fondant.
(If mixture is sticky, add sifted powdered sugar to fondant, 1 tablespoon at a time, and coat hands with powdered sugar.) Shape candy into 1 inch balls.
Place on baking sheet lined with waxed paper.
Let stand at room temperature, uncovered, for at least 1 hour or till a crust forms over surface of the candies.
Dip candies in melted confectioners' coating.
Place dipped candies on baking sheets lined with waxed paper or on a marble slab till dry and set.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (16 votes)