Northumberland Cream Recipe
Ingredients
| 1 recipe Royal Cream Fondant | ||
| Raisins | 1/2 Cup (16 tbs), chopped | |
| Brandy | 1/4 Cup (16 tbs) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| 1 pound dark chocolate confectioners' coating | ||
Directions
Prepare Royal Cream Fondant and allow it to ripen as directed.
Stir together raisins and brandy; cover and let stand for 24 hours.
Drain well.
Pat raisins dry on paper towels.
Knead the raisins and walnuts into the ripened fondant.
(If mixture is sticky, add sifted powdered sugar to fondant, 1 tablespoon at a time, and coat hands with additional powdered sugar.) Shape candy into 1 inch balls.
Place on baking sheets lined with waxed paper.
Let candies stand at room temperature, uncovered, for at least 1 hour or till a crust forms over the surface of candies.
Dip the candies in melted confectioners' coating.
Place the dipped candies on the baking sheets lined with waxed paper or on a marble slab till dry and set.
If desired, sprinkle finely chopped walnuts over tops of candies before the chocolate coating is set
Stir together raisins and brandy; cover and let stand for 24 hours.
Drain well.
Pat raisins dry on paper towels.
Knead the raisins and walnuts into the ripened fondant.
(If mixture is sticky, add sifted powdered sugar to fondant, 1 tablespoon at a time, and coat hands with additional powdered sugar.) Shape candy into 1 inch balls.
Place on baking sheets lined with waxed paper.
Let candies stand at room temperature, uncovered, for at least 1 hour or till a crust forms over the surface of candies.
Dip the candies in melted confectioners' coating.
Place the dipped candies on the baking sheets lined with waxed paper or on a marble slab till dry and set.
If desired, sprinkle finely chopped walnuts over tops of candies before the chocolate coating is set
Chef
