Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1/2 lb fondant
- 4 ounces unsweetened chocolate, melted
- 3/4 cup toasted pecan halves
- paper candy cups
Preparation:
1. Separate the candy cups and space them out on a baking sheet. The exact number will depend on the size of your cups, but you should start with about 2 dozen cups.
2. Cut the fondant into small pieces and place them in the top of a double boiler set over gently boiling water. Place a candy thermometer in the fondant. Stir while the fondant melts, watching to ensure that it does not exceed 140 degrees.
3. Once the fondant begins melting, add the melted unsweetened chocolate and stir continually to combine. Keep stirring until all of the fondant is melted and the mixture is completely smooth. Remove the fondant from the heat anytime it looks as if it might exceed 140-150 degrees.
4. Remove the fondant from heat once it’s melted and well-combined. Carefully pour the fondant into the candy cups, coming up almost to the top of the cups. If you prefer, you can first transfer the melted fondant to a large measuring cup with a spout for easier pouring.
5. Continue to pour the fondant into candy cups until all of the fondant is gone. Once the fondant has just begun to set, top each cup with a pecan half, sticking it halfway into the candy.
6. Allow the fondant to set completely at room temperature before serving. To store, place the cups in an airtight Tupperware container and store them at room temperature.
