Pinwheels, Marbleized Patties, and Fruit Fingers
Pinwheels
Melt in a saucepan 1 1/2 squares unsweetened chocolate and 1 tablespoon butter. Cool to room temperature. Divide one recipe fondant into two equal portions. Place one-half fondant in a mixing bowl and blend in cooled chocolate-butter mixture, 1/2 teaspoon vanilla and 15 drops red food coloring. Turn out on board lightly dusted with powdered sugar and kneaded until smooth. Wrap in waxed paper.
Place second half of fondant in bowl. Color this portion with green or red food coloring to make a pastel shade. Blend in 2 drops oil of peppermint. Turn out on a board lightly dusted with powdered sugar and kneaded until smooth.
Divide the chocolate and pastel-colored fondants into two equal portions. Roll each piece on waxed paper into a rectangle 14 by 7 inches. Grasp the waxed paper of the pastel rectangle at opposite ends and invert it on top of a chocolate rectangle. Press firm. Remove top piece of waxed paper. Roll as for jelly roll in very tight roll.
Repeat with remaining two rectangles of fondant. Wrap or roll in waxed paper and chill about 1 hour or until firm but not hard. Cut into slices. Place candies between layers of waxed paper in a tightly covered container and store in cool place.
Makes approximately 5 dozen 1/2-inch thick candies.
Melt in a saucepan 1 1/2 squares unsweetened chocolate and 1 tablespoon butter. Cool to room temperature. Divide one recipe fondant into two equal portions. Place one-half fondant in a mixing bowl and blend in cooled chocolate-butter mixture, 1/2 teaspoon vanilla and 15 drops red food coloring. Turn out on board lightly dusted with powdered sugar and kneaded until smooth. Wrap in waxed paper.
Place second half of fondant in bowl. Color this portion with green or red food coloring to make a pastel shade. Blend in 2 drops oil of peppermint. Turn out on a board lightly dusted with powdered sugar and kneaded until smooth.
Divide the chocolate and pastel-colored fondants into two equal portions. Roll each piece on waxed paper into a rectangle 14 by 7 inches. Grasp the waxed paper of the pastel rectangle at opposite ends and invert it on top of a chocolate rectangle. Press firm. Remove top piece of waxed paper. Roll as for jelly roll in very tight roll.
Repeat with remaining two rectangles of fondant. Wrap or roll in waxed paper and chill about 1 hour or until firm but not hard. Cut into slices. Place candies between layers of waxed paper in a tightly covered container and store in cool place.
Makes approximately 5 dozen 1/2-inch thick candies.
Marbleized Patties
Flavor according to pinwheel directions. Divide the chocolate and pastel-colored fondants into two equal portions. Roll each piece on waxed paper. Grasp the waxed paper of the pastel rectangle at opposite ends and invert it on top of a chocolate rectangle. Press firmly. Remove top waxed paper. Divide the layered rectangles into thirds. Pile thirds together, alternating colors. Shape into roll 12-inches long.
Repeat with remaining two rectangles of fondant. Wrap or roll in waxed paper. Chill about 1 hour or until firm but not hard. Cut into slices. Store as for Pinwheels. Makes 4 dozen 1/2-inch thick candies.
Fruit Fingers
Place 1 recipe of fondant in mixing bowl and mix in 1 teaspoon vanilla and 6 tablespoons chopped, mixed candied fruits. Turn out on board lightly dusted with powdered sugar and knead until thoroughly blended. Place fondant on top of waxed paper and roll into a rectangle 12x9x3/4 inches. Mark off evenly into fingers 3/4x 1 1/2 inches. Store as for Pinwheels. Makes 4 dozen fingers.
Comments