Side Pannel
Basic Creme Center
Ingredients List
- --------------------------------MIX TOGETHER--------------------------------
- 2 1/2 lb Dry Candy Fondant
- 1 c Butter
Directions
ADD
1/2 c Whipping cream
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
1/2 c Whipping cream
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
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