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Northumberland Cream Recipe
|Fondant||1 Cup (16 tbs) (1 Recipe, Royal Cream)|
|Chopped raisins||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Dark chocolate confectioners coating||1 Pound|
Serving size: Complete recipe
Calories 3564 Calories from Fat 1713
% Daily Value*
Total Fat 191 g293.2%
Saturated Fat 108.8 g544%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.9 mg0.4%
Total Carbohydrates 391 g130.4%
Dietary Fiber 9.2 g36.6%
Sugars 325.6 g
Protein 48 g96.8%
Vitamin A Vitamin C 3.4%
Calcium 8.4% Iron 20.2%
*Based on a 2000 Calorie diet
Stir together raisins and brandy; cover and let stand for 24 hours.
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