Tuesday, December 23, 2008
These babies are my absolute favorite Christmas treat. Actually they are my absolute favorite treat ever. A little history...
This recipe is my Aunt Wendy's creation, and she is known all around town for them. Every year she brings my family a big plate of them and we all hide a few in the freezer for our selves, I remember my parents hiding them in their closets and me digging them out :). I definitely went through with drawls when I moved out east. I finally got her to share her recipe a few years ago and since then nothing can compare. For real. They are a little tricky to make, as all candy is but once you get the system (making the fondant) you will be SO glad you did.
3 c. sugar
1 1/2 c. heavy cream
1/8 tsp. salt
1 1/2 Tbl. white Karo Syrup
1 tsp. vanilla
1 tsp. almond
1/4 c. butter (no margarine)
Mix together everything but butter and flavorings. Stir over medium heat ONLY until sugar dissolves. Cook to softball stage. To test, drop a teaspoon of mixture into cold water and mold with fingers, if mixture holds together softly in water then flattens when pulled out, its cooked. Do not over cook or it will turn to sugar very easily. Remove from heat, stir in butter and flavorings and pour onto a buttered platter. Let cool. Beat with a wooden spoon until it turns white and to a creamy thickness. (takes awhile)
Pour into a Tupperware bowl and refrigerate up to 2 weeks or until ready to make chocolates.
18 maraschino cherries chopped small
1 c. chopped pecans
Melted chocolate for dipping (good brand)
Mix cherries and pecans into the fondant. Rolls into small balls, you may have to refrigerate to harden enough to roll in chocolate. Melt chocolate in microwave in 20 seconds increments or WARM oven at 200. Any hotter oven will result in chocolate turning white and flaky. Dip fondant into melted chocolate and freeze or refrigerate until eaten.