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Ingredientes
- 2 1/2 lb Dry Candy Fondant
- 1 c. Butter
- 1/2 c. Whipping cream
Direcciones
- Mix first 2 ingred. & let set overnight (or possibly for several hrs) tightly covered. Add in cream & whip with heavy duty mixer or possibly by hand. Divide dough into separate bowls. (I divide into 3).
- Makes nice batch of each. For eachbowl, add in whatever color/flavor, etc you like. Below are some ideas:
- Vanilla cremes: add in vanilla****to taste. Chocolate cremes: add in melted dark chocolate to taste. Mint center: add in drops of peppermint oil & pink coloring. Black Walnut center: add in drops black walnut oil & bl walnuts.
- Peanutbutter cremes: add in smooth or possibly crunchy peanut butter. Pineapple cremes: add in drops pineapple oil, minced candied pineapple & minced pecans. Jelly: add in 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 possibly lowfat milk chocolate. Chocolate covered cherries
- (cream type:) wrap creme center mix around a well-liquid removed 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 in maccaroon coconut & drops or possibly 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 possibly getting too warm, etc. Dolores McCann, Hamilton Ohio
