FONDANT FILLING FOR CHOCOLATES RECIPES
ALICE'S FONDANT FILLING FOR CHOCOLATES RECIPE - FOOD.COM
Recipe handed down from my mother-in-law. There are many variations of flavor included at bottom of recipe.
Total Time 1 hours 20 minutes
Prep Time 1 hours
Cook Time 20 minutes
Yield 36 serving(s)
Number Of Ingredients 3
Steps:
- Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
- After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
- Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
- Variations:.
- Peppermint (peppermint extract to taste).
- Maple Walnut (maple flavoring to taste and finely chopped walnuts).
- Orange (orange extract to taste--a few drops to 1/2 teaspoon).
- Cherry (Maraschino cherries drained and quartered--pat dry).
- Cherry-almond (as above but add almond extract to taste).
- Almond (almond extract with a sliced almond on top of finished chocolate).
- Coconut (fine coconut plus vanilla).
- Rum (rum extract plus 1-2 teaspoons butter).
Nutrition Facts : Calories 63.5, FatContent 2, SaturatedFatContent 1.3, CholesterolContent 7.4, SodiumContent 2.6, CarbohydrateContent 11.6, FiberContent 0, SugarContent 11.2, ProteinContent 0.1
FONDANT-FILLED CANDIES RECIPE: HOW TO MAKE IT
Meet the Cook: Here's an easy way to make two festive and unique candies from one basic recipe! Half of the creamy fondant is flavored with mint for the centers of peppermint patties. Then you mix a little maraschino cherry juice with the rest of the fondant and use it to "wrap" cherries before dipping them in chocolate. -Debbi Loney, Central City, Kentucky
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.
Nutrition Facts : Calories 343 calories, FatContent 13g fat (11g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 11mg sodium, CarbohydrateContent 59g carbohydrate (56g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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TART CHERRY FONDANT CREAMS | LOVE AND OLIVE OIL
Inspired by the famous Victoria Creams, these homemade candies feature a tart cherry fondant filling and rich dark chocolate coating.
From loveandoliveoil.com
Total Time 24 hours
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Total Time 24 hours
- In a large mixing bowl or the bowl of a stand mixer, beat butter, corn syrup, and salt until smooth. Add 2 cups of powdered sugar, 1/2 cup at a time, mixing well until incorporated.Add 2 tablespoons cherry puree and mix well, scraping down the sides of the bowl to be sure no white filling remains. Mix in vanilla and food coloring, if desired (note that while the food coloring is optional, your filling will be more of a pale mauve without it).Add remaining powdered sugar, 1/2 cup at a time, until filling is thick and pastelike. Depending on the temperature/weather/alignment of the planets, you may only need 3 cups of powdered sugar, or up to 4. Less sugar will result in a softer filling; more sugar will be easier to dip but also quite a bit sweeter, so use your judgement to find a balance.Dump filling out onto a piece of plastic wrap and shape into a 1-inch thick disk. Wrap tightly in two layers of plastic wrap and refrigerate for 2 to 4 hours.Unwrap filling and lightly dust with powdered sugar. Sandwich between two layers of plastic wrap and roll into a 1/2-inch thick sheet, flipping over part way through the process and dusting with more powdered sugar as needed so filling doesn’t stick too much.Cut out 1 1/2-inch rounds using a cookie cutter and arrange on two parchment-lined baking sheets. Alternatively, instead of rolling/cutting the candy centers, you can also simply roll into 1-inch balls, or even press into silicone candy molds for fancier shapes.Chill shaped filling for at least 4 hours or overnight if possible. If it is really warm in your kitchen you may even want to pop them in the freezer for 15 minutes just prior to dipping.Melt your chocolate or chocolate candy coating. If using straight chocolate, try to melt this very gently. I love my little chocolate melter, but you can also use a double boiler or the microwave, heating your chocolate in short bursts at half power. If you can melt the chocolate without allowing the temperature to exceed 88 degrees F, it should hold its temper and produce a nice shiny, snappy shell. Otherwise, your candies will need to be refrigerated for the chocolate to stay set.Remove half of the candy centers from the fridge/freezer. Using a fork or dipping tool, dip each center in the melted chocolate until fully coated (try not to let it sit too long in the warm chocolate or it will start to soften). Tap off excess chocolate, then transfer to a new parchment-lined baking sheet, using a toothpick if necessary to help remove the candy from the fork. Repeat with remaining candy centers, keeping centers chilled until you are ready to work with them.Refrigerate dipped chocolates for 10 to 15 minutes or until set. If you have leftover chocolate, feel free to transfer it to a squeeze bottle or piping bag and pipe squiggles on top of your candies for a decorative touch.Candies will keep in an airtight container (refrigerated if it’s too warm or your chocolate isn’t properly tempered) for up to 1 week.
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GANACHE, SOFT FILLING FOR CHOCOLATES ETC... RECIPE - FOOD.COM
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed !
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200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 136.8 per serving
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Reviews 5.0
Total Time 55 minutes
Calories 136.8 per serving
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Your valentine is going to love these on Valentine's Day or any of the other 364 days. This treat tastes (and looks) like it came from an expensive candy store, but they're pretty easy to make at home! The orange flavor is just right - not overpowering. The Crew and I couldn't get enough of these!
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Reviews 5
Category Candies
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Reviews 5
Category Candies
Cuisine American
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