Cherry Almond Cream
|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.