Chocolate Mint Heart Fancies
Ingredients:
- 3 tablespoons butter
- 1/4 cup light corn syrup
- 2 1/4 cups sifted
powdered sugar, divided
- 1/2 teaspoon peppermint extract
- Red food
coloring
- 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Morsels
- 4 teaspoons vegetable shortening
- Metal 1 3/4-inch heart-shaped
cookie cutter
Directions:
-
GREASE large baking sheet. Place on damp kitchen towel; this will
help secure baking sheet when you knead fondant later.
-
COMBINE
butter, corn syrup and 1 1/4 cups powdered sugar in large,
heavy-duty saucepan. Bring just to a full boil, stirring constantly,
over medium-low heat. Remove from heat. Add remaining 1 cup powdered
sugar, peppermint extract and 3 to 4 drops of food coloring. Stir
vigorously for 2 minutes or until well blended. Pour fondant onto
prepared baking sheet; do not spread. Let stand for 4 to 5 minutes
or until just cool enough to handle. Do not let fondant cool too
much as you will not be able to knead. Lift up edges of fondant with
rubber spatula and fold to center to make a mound. Knead for about 2
minutes or until soft. Flatten fondant to roughly a 6 x 4-inch
rectangle and place on a piece of plastic wrap. Cover fondant with
another piece of plastic wrap. Roll out to roughly 1/8-inch
thickness to form a 12 x 8-inch rectangle. To make a more even
rectangle, fondant can be trimmed to size. Keep fondant covered with
plastic wrap so it will not dry out.
-
LINE another large baking
sheet with wax paper. Melt morsels and vegetable shortening in
uncovered, medium, microwave-safe bowl on HIGH (100%) power for 1
minute: STIR. Morsels may retain some of their original shape. If
necessary, microwave at additional 10- to 15-second intervals,
stirring just until morsels are smooth. Pour half of melted
chocolate onto prepared baking sheet. Cover remaining melted
chocolate with plastic wrap; set aside. Spread melted chocolate
evenly with back of spoon or small metal spatula to roughly a 12 x
8-inch rectangle. Layer will be thin. Refrigerate for 3 minutes or
until soft to the touch.
-
REMOVE top layer of plastic wrap from
the fondant. Carefully invert fondant onto slightly chilled
chocolate bottom layer. Press fondant lightly to adhere to bottom
layer. Remove top sheet of plastic wrap. Spread remaining melted
chocolate over fondant. Refrigerate for 15 to 20 minutes or until
firm.
-
CUT out heart shapes with cookie cutter starting around
edges. If candy gets too soft while cutting, refrigerate for a few
minutes to firm up. Or, if candy is too cold to cut, allow to stand
at room temperature to warm up slightly. Store refrigerated between
sheets of wax paper until ready to serve.
NOTE: Candy can be cut out into small rectangles instead of hearts. Yield
will be more.
PREP TIME
60 MINUTES
COOKING TIME
10 MINUTES
SKILL LEVEL
CHALLENGING
MAKES
40 CANDIES
Recipe and photo courtesy of
Very Best Baking . Used with
permission.
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