White Chocolate Strawberry Cordials Recipe

Ingredients

• + 2 tablespoons water
• tablespoons light corn syrup
• ounces white chocolate
• cup mini muffin pan with paper cups. Over a double boiler slowly melt the white
• chocolate, stirring constantly, until smooth. Using the back of a spoon spread
• the white chocolate evenly onto the cups. Put the cups in the refrigerator for
• 5-10 minutes until the chocolate is hardened. Set aside the remaining
• chocolate.
• 6. Over a
• double boiler on medium/low heat melt down the worked fondant and stir until
• smooth.
• If
• necessary thin the fondant with some water, 1 teaspoon at a time, so that it is
• a pourable consistency, let cool a little bit but not too much or you will have
• to remelt it.
• 7. Remove
• the cups from the refrigerator and evenly fill the cups with about 1 teaspoon
• on the strawberries making sure not to overfill the cups. Evenly distribute the
• melted fondant over the strawberries in the cups being careful not to overfill
• the cups so that there is still space for chocolate to seal them. The
• fondant need to be thin enough so that it doesn’t turn hard before you get to
• put it in the chocolate shell over the strawberries. Place the cups in the
• refrigerator to help cool the mixture and cups.
• 8. Remelt
• the white chocolate until it is smooth, stirring constantly. Remove the cups
• from the refrigerator and spoon the white chocolate over the strawberry/fondant
• mixture to seal the cups.
• Once the
• cups are sealed place them back in the refrigerator to harden the chocolate.
• Remove the cups from the refrigerator and let them sit at room temperature in a
• cool place (not next to the stove) for several days. As long as they are sealed
• they will be fine on the counter. After four days my fondant had completely
• turned to liquid like a cordial. They last up to three weeks in an airtight
• container in a cool, dry place.
• When
• I served the cordials then I kept them in the paper cups until they were served
• because the when the warm fondant was put into the cups it melted a little of
• the chocolate on some of them and as long as they were in the cups they were
• fine with no leaks. This problem may be alleviated by using an actual candy
• mold, then you wouldn’t need paper cups at all. Mine are just packed away
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