HOW TO MAKE ORANGE FONDANT 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
ORANGE SOUFFLE RECIPE | REAL SIMPLE
Provided by Jane Kirby
Total Time 45 minutes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat oven to 375° F. Grease one 16-ounce or two 8-ounce ramekins with 1 tablespoon of butter. Coat with 1 tablespoon sugar, then tap out the excess. Set aside.
- Melt the remaining butter in a large saucepan over medium heat and whisk in the flour. Blend in the milk and cook, stirring constantly, until the sauce boils, 1 minute. Remove from heat. Blend in the liqueur and zest. Whisk in the egg yolks one at a time. Set aside. (Recipe can be made to this point up to 1 day ahead. Cover and refrigerate.)
- Beat the egg whites, salt, cream of tartar, and remaining 2 tablespoons of sugar until stiff (but not dry) peaks form. Pour the sauce into the whites; gently fold together. Spoon into ramekins.
- Bake until puffed and browned, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.
- Serve immediately with Custard Sauce: poke a small hole in the crust of the souffle and pour sauce inside.
Nutrition Facts : Calories 378 calories, CarbohydrateContent 30 g, CholesterolContent 260 mg, FatContent 23 g, ProteinContent 8 mg, SaturatedFatContent 13 g, SodiumContent 155 mg
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