20 - 30 centers
2 cups dry fondant
3 tablespoons unsweetened grape juice
Dissolve fondant in grape juice in the top of a double boiler setup (either a double boiler or a bowl over a saucepan with hot water, making sure the bowl does not touch the water), over medium heat until mixture reaches 110°F on a candy thermometer. Pour into a small measuring cup or parchment bag and fill prepared cornstarch molds. Sift cornstarch on top. Let set several hours or overnight. Remove centers from cornstarch and dust excess cornstarch off. Dip in melted chocolate.
Orange Centers: Prepare as above using 3 tablespoons frozen orange juice concentrate and 1 1/2 tablespoons water in place of grape juice.
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