Friday, January 24, 2014

Valentine's Day Mini-Pretzel Bites for the Nonchocoholic

The inspiration for these salty sweet bites occurred while I was making butter cream fondant mini-roses. The rose pink balls of fondant were just a little smaller than a chocolate kiss and I found myself wondering if the fondant would stick to a mini-pretzel. Only one way to find out. The mini-pretzels and the bag of candy were soon sitting on the counter top beside the fondant.

Carefully, I flattened a fondant ball on top of a pretzel. The fondant stayed. Next, I gently pressed a candy into the center of the flattened fondant. I repeated this process several times. Two pretzels broke when I pressed a candy just a little too hard into the fondant, but other than that, everything went smoothly.

Valentine's Day Mini-Pretzel Bite Ingredients

coated chocolate candy
butter cream fondant - see recipe below


  • Roll out a log of fondant to about 3/4 inch. 
  • Cut log into pieces 
  • Roll into balls about the size of a chocolate kiss.
  • Place a ball on top of a mini-pretzel
  • Flatten the ball gently with your thumb
  • Place a coated candy on top of the fondant
  • Gently press it into the fondant.
  • Repeat until your fondant is gone, or until you have the desired number of pretzels.

 Yield: 70 to 80 mini-pretzels

NOTE: You will have left over ingredients to make more bites with, or to use in another project
To take a tray of mini-bites to an event, I would recommend layering the bites on a tray, fondant side up, and wrap well with plastic wrap. Fondant will melt if it gets wet.

Butter Cream Fondant

Yield: about 1 1/2 pounds

1/2 cup light corn syrup
1/4 cup shortening 
1 pound of powdered sugar (half of a 2 lb. bag)
1/2 tsp. vanilla extract (clear for snow white fondant, brown for ivory fondant)
food coloring for desired colors
1/4 tsp. salt

Note: This recipe can be doubled for a yield of 3 pounds.


  • In a large bowl, stir together the shortening and corn syrup. 
  • Mix in the salt and vanilla flavoring
  • Then gradually mix in the confectioners' sugar until it is a stiff dough. 
  • Divide and add desired food coloring.
  • Knead by hand until the fondant is smooth and flexible.
  • If the dough is sticky, knead in more confectioners' sugar until it is smooth. 
  • Wrap fondant in plastic wrap and place in an air tight container.
  • Store in the refrigerator.