| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Dry Candy Fondant |
| 1 | c | Butter |
| 1/2 | c | Whipping cream |
INSTRUCTIONS
MIX TOGETHER ADD Mix first 2 ingred. & let set overnight <or for several hours> tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. <I divide into 3>. 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 <cream type:> wrap creme center mix around a well-drained marachino 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 <liquifying> 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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