Serves: 54
Total Calories: 5
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
This Classic Neapolitan Fondant Slices recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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