Basic Creme Center Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
MIX TOGETHER
2 1/2 lbs: Dry Candy Fondant,
1 cup: Butter,
ADD
1/2 cup: Whipping cream,
Directions:
Mix first 2 ingred. & let set overnight tightly
covered. Add cream & whip with heavy duty mixer or by hand. Divide
dough into separate bowls. . Makes nice batch of
each. For each bowl, add whatever color/flavor, etc you like. Below
are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate
cremes: add melted dark chocolate to taste. Mint center: add drops of
peppermint oil & pink coloring. Black Walnut center: add drops black
walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy
peanut butter. Pineapple cremes: add drops pineapple oil, chopped
candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly
into candy mold with matching flavored oil w/creme center. Nut
center: wrap creme center mix around a nut meat as filling; dip in
white/tinted, or milk chocolate. Chocolate covered cherries
cherry...be sure the cherry is SEALED in the dough, chill & dip in
choc.* Be sure to dip as soon as removing from fridge. The acid in
the cherry causes it to start cordialing quickly. Will
liquify some, but some will remain "creamy" because of the butter.
Coconut cremes: add maccaroon coconut & drops or coconut oil For any
dipped cremes: Form 1" balls, let crust over & dip in compound
coating chocolate. This is also called "dipping chocolate." I prefer
the brand "Merckens." It seems to take more abuse/ reheating, or
getting too hot, etc. Dolores McCann, Hamilton Ohio
Dolores McCann, Prodigy Food & Wine Board
Source from luhu.jp
covered. Add cream & whip with heavy duty mixer or by hand. Divide
dough into separate bowls. . Makes nice batch of
each. For each bowl, add whatever color/flavor, etc you like. Below
are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate
cremes: add melted dark chocolate to taste. Mint center: add drops of
peppermint oil & pink coloring. Black Walnut center: add drops black
walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy
peanut butter. Pineapple cremes: add drops pineapple oil, chopped
candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly
into candy mold with matching flavored oil w/creme center. Nut
center: wrap creme center mix around a nut meat as filling; dip in
white/tinted, or milk chocolate. Chocolate covered cherries
cherry...be sure the cherry is SEALED in the dough, chill & dip in
choc.* Be sure to dip as soon as removing from fridge. The acid in
the cherry causes it to start cordialing
liquify some, but some will remain "creamy" because of the butter.
Coconut cremes: add maccaroon coconut & drops or coconut oil For any
dipped cremes: Form 1" balls, let crust over & dip in compound
coating chocolate. This is also called "dipping chocolate." I prefer
the brand "Merckens." It seems to take more abuse/ reheating, or
getting too hot, etc. Dolores McCann, Hamilton Ohio
Dolores McCann, Prodigy Food & Wine Board
Source from luhu.jp
Tags
Candies