| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Candies |
1 |
Servings |
INGREDIENTS
| 14 |
oz |
Wilton candy melts |
|
|
Halloween mini baking and pa |
|
|
Candy cups |
|
|
Wilton mini pumpkins icing |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Recipe by: Wilton Booklet Chop candy melts coarsely; set aside. Place cream
in a small saucepan over medium heat and bring to a boil, stirring
constantly. Once cream reaches a boil, remove from heat; add chopped
coating and cover pan. Let stand approximately 5 minutes, or until coating
has melted. Stir until smooth and creamy. Refrigerate until firm. Roll into
rounds. Truffles may be rolled in a variety of coatings, such as cocoa,
coconut or chopped nuts. Place in Halloween Baking cups or pipe directly
into candy cups. To pipe, refrigerate truffle mixture just until it holds
the shape when spooned. Place in a decorating bag fitted with tip 21. Add
mini pumpkin icing decorations.
Posted to EAT-L Digest 22 Jul 96
Date: Tue, 23 Jul 1996 18:44:58 -0500
From: LD Goss <ldgoss@METRONET.COM>
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