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Fondant Fruits Recipe
|Egg||1 , slightly beaten|
|Vanilla instant pudding mix||4 Ounce (2 Regular Size Packages, 2 Ounce Each)|
|Thick marmalade/Apricot / peach jam||1⁄4 Cup (4 tbs)|
|Icing sugar||4 Cup (64 tbs)|
|Coloring/Food flavoring||2 Drop (Vegetable Based)|
|Pitted dates||24 (Fancy Variety)|
|Pitted prunes||24 (Fancy Variety)|
|Pitted apricots||24 (Fancy Variety)|
|Fruit sugar||1 Cup (16 tbs)|
|Whole nuts||1⁄2 Cup (8 tbs)|
|Candied fruit chopped||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 12581 Calories from Fat 555
% Daily Value*
Total Fat 61 g94.5%
Saturated Fat 12.2 g61%
Trans Fat 0 g
Cholesterol 214.5 mg
Sodium 2356.6 mg98.2%
Total Carbohydrates 3111 g1037%
Dietary Fiber 256 g1023.8%
Sugars 2382.2 g
Protein 93 g186.2%
Vitamin A 395.5% Vitamin C 229.3%
Calcium 270.8% Iron 193.4%
*Based on a 2000 Calorie diet
Divide the mixture into three or four parts.
Tint and flavor each part separately to suit your taste.
Break off small amounts of the fondant and stuff the dried fruits.
Cut large pieces of fruit, such as apricots and figs, in half before stuffing.
Roll each in fruit sugar and garnish the stuffing with nuts, candied cherries, pineapple, cake decorations, etc.
Let fruits dry overnight before packing in bonbon cups and then in jar or container.