Classic Neapolitan Fondant Slices


Serves: 54
Total Calories: 5

Ingredients

1/2 recipe prepared Quick Fondant in Cookies & Candies
1/8 teaspoon peppermint extract
2 drops red food coloring
2 tablespoons finely chopped almonds
2 tablespoons semisweet chocolate chips, melted

Directions:

1. Divide half recipe of fondant into 3 equal parts. To 1 part, add peppermint extract and red food color knead on cookie sheet until well blended. To second part, add almonds knead gently to distribute almonds. In small bowl, combine third part with melted chocolate chips stir or knead until blended.

2. Sprinkle powdered sugar on work surface. With rolling pin, roll each part of fondant to a 12x1-inch strip, about 1/2 inch thick. Moisten top of pink strip with water place white strip on top. Moisten top of white strip with water place chocolate strip on top.

3. With rolling pin, lightly roll lengthwise over sandwiched strips. Set candy on edge so that 3 layers are visible on top. Roll again lengthwise with rolling pin until candy is 1 inch high and 1 inch wide. Cut candy into 1/4-inch-thick slices place on cookie sheet. Cover with waxed paper let dry at least 3 hours. Store in tightly covered container in cool, dry place.

Nutrition Information Per Serving: Serving Size: 1 Candy * Calories: 30 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 0 mg 0% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 7 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Fruit or 1/2 Carbohydrate

Nutritional Facts:

Serves: 54
Total Calories: 5
Calories from Fat: 3

This Classic Neapolitan Fondant Slices recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.


More Recipes from the Cook'n with Pillsbury Cookbook:
Basic Refrigerator Cookies
Candy and Popcorn Balls
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Caramel Corn
Cashew Caramel Brownies
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Cherry Almond Fondant
Cherry Winks
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Chocolate Chip Cookies
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Classic Neapolitan Fondant Slices
Coconut Macaroons
Cook's Note: A Bit About Shortenings
Cook's Note: Arranging and Baking the Batch
Cook's Note: Butter Makes Better Candy
Cook's Note: Cookie Presses
Cook's Note: Cookie Sheets
Cook's Note: Cooling Cookies
Cook's Note: Greasing the Pan
Cook's Note: How to Cut Bars and Candies Perfectly
Cook's Note: Mailing Cookies
Cook's Note: Melting Chocolate
Cook's Note: Melting Chocolate in the Microwave
Cook's Note: Storing Cookies
Cook's Note: Storing Nuts
Cook's Note: Testing a Candy Thermometer
Cook's Note: Testing for Doneness
Cook's Note: Tips for Making Bar Cookies
Cook's Note: Tips for Making Candy
Cook's Note: Tips for Making Drop Cookies
Cook's Note: Tips for Making Refrigerator Cookies
Cook's Note: Tips for Shaping Cookies
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