Best Fondant Stuffed Dates Recipes

SAVORY STUFFED DATES

Steps:

• Place cream cheese and bacon in microwaveable bowl. Microwave on HIGH 15 to 20 sec. or until cream cheese is softened. Stir until well blended.
• Cut each date lengthwise in half, being careful to not cut through to opposite side of each date; pinch ends to open slightly. Fill evenly with cream cheese mixture.
• Top each with pecan half.

FONDANT-STUFFED DATES

Steps:

• For the fondant, blend together the sugar, condensed milk and flavorings.
• Knead the fondant until very smooth and creamy.
• Add the finely chopped pecans.
• Divide mixture into three separate bowls and tint one pale green, one pink and leave the other white.
• Cover the bowls with damp cloth and refrigerate overnight.
• Fill each date with fondant and roll in the granulated sugar.

STUFFED DATES

Steps:

• Use a knife to make a lengthwise slit into each of the dates and remove the pits.
• Use a spoon to fill each date evenly with the various nut butters.Top each with different toppings listed above.
• Sprinkle a little bit of Maldon or coarse sea salt on each.Add a tiny drizzle of honey on a few.Add a tiny drizzle of melted chocolate to one or two.
• Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

STUFFED DATES

Steps:

• Open up center of each Date.
• Place nuts in center of each date and close up.
• Roll each date in sugar or coconut.
• Make as many as you want.

MARSHMALLOW FONDANT

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
• Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
• Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.