Tuesday, December 1, 2009

Cream Centers For Chocolates (Creamed Fondant)

Doesn't the mere word of "Holiday" remind you of goodies?  For me, it sure does!  Here is a yummy recipe for the cream centers in dipped chocolates.  You know, the creamy, delicious middle that keeps you eating the chocolates?  Before you start, make sure you have a good candy thermometer, and a heavy pan.  Check your thermometer.  One way to check, is to put your candy thermometer in boiling water for 3 minutes. It should read 212 degrees F. If your thermometer reads any different than that, adjust accordingly. For instance, mine read 205 degrees. So, when the recipe calls for the mixture to be 235 degrees, mine was done at 228 degrees.

1 1/2 cups whipping cream
4 cups sugar
1/2 tsp salt
1 TB corn syrup
1/2 cup butter

Butter sides of a heavy saucepan.  Combine cream, salt, sugar, corn syrup and stir until mixture comes to a boil.  You can put a lid on to steam down any sugar crystals if you prefer, or just wash the sides of the pan with a wet pastry brush.

Without stirring, cook to 235 degrees (I cook mine to 228 degrees- see above).

Pour out on marble or granite counter.  If you do not have this type of counter, you can pour out onto a chilled jelly roll pan. Cut butter into small pieces and place on top of hot candy (it may not melt completely, but will eventually as you beat the candy).

When a fingerprint remains in the warm candy, begin beating.  I use a metal spatula in each hand and start working the mixture. You can add flavoring now.  If you are adding cherries, nuts, etc. wait until beating is complete and then knead desired additions into mixture.  Beat until dull and set up.

Mixture will begin to turn white and creamy. 

Fondant is ready!

Place into plastic bag and refrigerate until ready to form into centers for dipping. Can be refrigerated for 4-6 weeks, or frozen.

  • Mints: add 1 tsp peppermint flavoring
  • Fudge: add 2 squares unsweetened chocolate to sugar cream mixtrue at the beginning. Add 1 tsp vanilla when beating.
  • Fudge with pecans or walnuts: add 1 cup chopped nuts to fudge.
  • Chocolate mint: add 1 tsp peppermint flavoring to fudge
  • Coconut: 1/2 tsp cocolnut oil and 1 cup of Bakers Angel Flake coconut
  • Lemon: 1/2 tsp lemon oil, and 1 drop lemon yellow color
  • Orange: add zest of 2 oranges after beating
  • For Pecan Logs: Leave plain and form into logs.  Then wrap in wax paper and chill.
When ready to dip, melt good quality dipping chocolate, and using hands, dip each ball into chocolate.  Put on waxed paper to set up.  YUMMY!

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