1 1/4poundsFondantavailable at baker and specialty shops
10ouncesChocolateunsweetened, broken into pieces
1 1/2tspCranberry Extractor flavoring
Place corn syrup, sugar and cream in a large saucepan. Place over medium to high heat and stir until mixture is combined. Using a candy thermometer, cook to 248 °, stirring occasionally. Add the cranberries and bring the temperature back up to 248 °.
Remove from heat. Add fondant, butter, chocolate, pecans, cranberry flavor and salt. Stir until all is combined and no butter remains on top. Pour into a 9” x 12” x 2” pan and allow to cool before cutting.
This recipe is from The Chatham Candy Manor at 484 Main Street in Chatham.