½ cup heavy cream
2 tbls. unsalted butter, softened
1 tbls. light corn syrup
8 oz. chocolate (semisweet, bittersweet or milk), chopped
Combine the cream, butter and corn syrup in a large pan. Bring to a simmer over low heat. Remove and cool for 5 minutes. Pour over the chocolate and whisk until smooth. Cool for 2-3 hours. Place mixture in an electric mixer and whip. Fill a pastry bag with a plain tip and pipe ¾ inch balls onto a cookie sheet covered with parchment paper. Chill for at least one hour before dipping.
2 ½ lbs. Dry candy fondant
1 cup butter, softened
½ cup heavy whipping cream
Assorted colorings and flavorings
Mix the first two ingredients and allow to set overnight in the refrigerator. With a heavy paddle on your electric mixer, add the whipping cream and whip until combined. Stir in any flavoring and coloring you would like, such as 1 tsp.vanilla extract and several drops of yellow food coloring, or a few drops of peppermint extract and some red food coloring to make it pink. Coloring and flavoring should be done to taste. Form into small balls and chill for 1 hour, then dip in melted chocolate using a fork to allow excess chocolate to drip away. Place on parchment or wax paper and allow to set.
Peanut Butter Filling
2 cups powdered sugar
1 ½ cups creamy peanut butter
½ cup unsalted butter, softened
1 tsp. vanilla extract
Mix all ingredients well and place in the refrigerator for four hours or overnight. Form into 1 inch balls and freeze until firm before dipping.
Classic Caramel Centers
2 cups sugar
1 cup brown sugar
1 cup butter, softened
1 cup milk
1 cup whipping cream
1 cup light corn syrup
¼ tsp. vanilla
Combine all ingredients in a heavy pan. Cook over medium heat, stirring constantly until mixture reaches 248 degrees (firm ball stage). Pour onto a buttered marble slab and spread out to ¾ inch thickness with a spatula. Allow to cool, cut into strips and then cut each strip into small squares. Dip in chocolate.
Coconut Cream Filling
1 cup toasted chopped macadamia nuts
1 cup sweetened condensed milk
1 ½ tsp. almond extract
1 bag sweetened shredded coconut
Mix all ingredients together and form into the size of balls you prefer. Refrigerate balls for four hours before dipping.
- Recipe here