Fondant-Filled Candies – a delicious recipe with condensed milk, light corn syrup, sugar, peppermint oil, coating, maraschino cherries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions.
2
For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container.
3
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.
4
Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined
5
. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.
704
kcal
Calories
17
g
Fat
136
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2/3 cup sweetened condensed milk, 1 tablespoon light corn syrup, 4-1/2 to 5 cups confectioners' sugar, 2 to 4 drops peppermint oil, and more.
Yes, Fondant-Filled Candies falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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