COFFEE FONDANTS

Preparation Method :

• Put the butter, milk and instant coffee powder or granules in a 8 cups bowl. Heat, uncovered, on Defrost for 3 - 5 minutes.
• Add in 450 grams of icing sugar. Knead until smooth, then turn out on to a surface dusted with icing sugar. Roll out fairly thinly.
• Cut into 30 rounds with a cutter. Decorate each with a piece of walnut or pecan nut. Leave for 2 hours to dry out, then transfer to candy cups.