Chocolate Covered Fruit And Nut Candies

Ingredients

• 1 egg white
• 2 tablespoons cold water
• Sifted confectioners' sugar
• Almond or rose extract
• Preserved ginger
• Candied cherries
• Candied apricots
• Almond halves
• Pecan halves
• ½ pound Baker's Dot Chocolate

Method

1. 1 Make uncooked fondant using the egg white, water, sugar, and extract.
2. 2 Work the fondant until pliable, then break off small bits.
3. 3 Wrap fondant around small pieces of preserved ginger, cherries, or apricots.
4. 4 Roll into balls or oblongs in the palm of your hand.
5. 5 Alternatively, flatten a fondant ball and wrap it around a pecan or walnut.
6. 6 Dip each candy in melted chocolate and set on an oil cloth to harden.