The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand (Ideals, 1979).
What You Will Need
- Medium Pot
- Candy Thermometer
- Marble Slab (Unless you have a Marble Counter Top)
- 2 Heatproof Spatulas
- Wax Paper
- Cookie Sheet
- 2 1⁄2 cups sugar
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 2 tbsp. butter
- 1⁄4 tsp. cream of tartar
- 1⁄2 tsp. peppermint oil
- 6 drops green food coloring
- 2 1⁄2 cups semisweet chocolate chips, melted in a bowl
- Stir together sugar, cream, milk, butter, and cream of tartar in a medium pot. Bring to a boil, without stirring; reduce heat to medium. Attach a candy thermometer to inside edge of pot; cook, without stirring, until it registers 236° (the soft-ball stage; see Cooking Sugar), 12–14 minutes.
- Pour sugar mixture onto a marble slab. Using 2 heatproof spatulas, scrape mixture back and forth to make a fondant, moving it across the marble quickly until it becomes thick and just cool enough to touch, 3–4 minutes. Toward the end, completely work in the oil and coloring.
- Gather fondant into a ball; knead until it resembles smooth dough, 3–4 minutes. (If it becomes powdery, work in a few drops of water.) Shape fondant into thirty-six 1 1⁄2″-wide disks, each about 1⁄3″ thick. (Keep unshaped fondant covered while you work.)
- Working with one fondant disk at a time, dip them into chocolate using a fork; let excess drip off. Transfer to a wax paper–lined sheet pan. Let set in a cool spot. Serve immediately or store in an airtight container in a cool spot for up to a week.