Chocolate Candy - Hand Dipped Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups powdered sugar
1/4 cup butter or margarine
1 tablespoon light cream or milk
1-1/2 teaspoon vanilla
Chocolate
Semi-Sweet Baking Chocolate Bar (4 ounces)
household Paraffin Wax
Flavorings
Mint Candy -mint extract
Rum Candy - rum extract
Coconut Candy - flaked coconut
Chocolate Covered Cherries - jar of Maraschino Cherries
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Directions: |
Directions:Mix all ingredients with electric mixer until it is cornmeal consistency. The fondant consistency should be soft and pliable. Add powdered sugar or cream to maintain consistency. Refrigerate if necessary. Then shape into a large ball. Divide the fondant into three parts. Then add the desired flavorings. Then shape each part into small individual balls. Dip balls in chocolate using an ice pick. Place on waxed paper until set. Make swirls on top if desired using spoon.
Dipping Chocolate
Melt package of Semi-sweet Baker’s Chocolate with ¼ bar of paraffin over double boiler.
(Paraffin is found in canning or baking section of supermarket.)
Mint Candy
Add 1-1/2 to 2 teaspoons mint extract.
(Add more or less of extract depending on your taste.)
Rum Candy
Add 2 teaspoons rum extract.
(When using rum add as much as desired.)
Coconut Candy
Add 1/4 to 1/2 cup coconut. Add 1 teaspoon rum extract and add 1 teaspoon pineapple extract.
Chocolate Covered Cherries
Drain maraschino cherries on a paper towel. Shape a small amount of the fondant into a small ball just a little larger than the cherry. Flatten it out then cover cherry with fondant. |
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Personal
Notes: |
Personal
Notes: After chocolate candy is set, place in paper cups for serving.
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