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Orange Centers

Yield

20 - 30 centers

Ingredients

2 cups dry fondant
3 tablespoons frozen orange juice concentrate
1 1/2 tablespoons water
dipping chocolate

Directions

Dissolve fondant in the orange juice and water 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.

Variation

Grape Centers: Prepare as above using 3 tablespoons unsweetened grape juice in place of the orange juice and water.

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