Basic Creme Center

Title:
Basic Creme Center

Yield:
1 Servings

Categories:
Candies




Ingredients:




--------------------------------MIX
TOGETHER--------------------------------


 2 1/2 lb Dry Candy Fondant


     1 c  Butter





------------------------------------ADD------------------------------------


   1/2 c  Whipping cream





 Mix first 2 ingred. & let set overnight 
tightly


 covered. Add cream & whip with heavy duty mixer or by hand. Divide dough


 into separate bowls. .
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


 
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 
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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini