Ingredients and Supplies
- 1 package dry fondant
- 2 tablespoons heavy cream
- 6 tablespoons butter
- 5 drops concentrated peppermint oil
- 1/4 teaspoon LorAnn Natural Tangerine Oil
- 1 pound cocoa dark candy coating or real chocolate
- 1/4 pound peach candy coating, optional
- cookie scoop
- parchment paper
- dipping tool
Mix dry fondant according to package instructions using the cream and butter. Add flavoring
oils and knead until mixture is no longer grainy. Wrap fondant mixture in plastic
wrap and refrigerate until firm, about 3 hours. Using a cookie scoop, scoop the mixture
and shape into balls. Gently
flatten each ball to form a patty. Melt candy coating or melt and temper real chocolate.
Dip patties into the melted coating. Lift out with a candy dipper. Let excess coating drip
back into the bowl. Place the dipped candy center onto the parchment paper and allow
coating to harden. Melt peach candy coating and pour into a parchment cone. Stripe
dipped patties with melted peach coating, if desired.
