|The resulting chewy coconut fondant is for use as a filling for hand-dipped or molded chocolate. Fresh marshmallow is best.|
|½ cup||corn syrup (white)|
|1 cup||heavy whipping cream|
|1¾ cups||coconut (in flakes)|
|1 tsp||vanilla extract|
|¼ tsp||almond extract|
Line a half-sheet pan with waxed paper.|
In a heavy sauce pan (at least 2 quarts), combine corn syrup and marshmallows over medium heat with wooden paddle until the marshmallows have melted.
Remove from heat and stir in coconut, vanilla and almond extracts until thoroughly mixed. Refridgerate 10 minutes until cool enough to handle.
Butter hands and shape into balls for dipping or as mold centers. Place on waxed paper. When completely cool, dip in good-quality tempered dipping chocolate or use as filling in molded chocolate.
|Press a toasted almond into the center of each ball.|