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Farm Journal Homemade Candy Centers for Dipped Chocolates

Last post Nov 08, 2006 8:52 AM by blueridge_va . 31 replies.


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  • Farm Journal Homemade Candy Centers for Dipped Chocolates
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Basic Cream Fondant

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups sugar
    1/2 cup hot water
    1/8 teaspoon salt
    1 1/2 cups heavy cream
    1/4 cup light corn syrup
    2 tablespoons butter
    1 teaspoon vanilla
    Chocolate for dipping

    Combine sugar, hot water, salt, heavy cream and corn syrup in heavy 3-qt. saucepan. Place over low heat and stir until sugar dissolves and mixture boils. Cover and cook 3 minutes, then remove cover and continue cooking without stirring to the soft ball stage (240'). If sugar crystals form on sides of pan, wipe them off. Without scraping saucepan, immediately pour fondant onto moist, cold marble slab, baking sheet or platter. Add butter, but do not stir. Let cool until center of fondant mass is lukewarm. If you use a baking sheet, move its position on counter top occasionally to hasten cooling. When lukewarm, beat with broad spatula, wooden paddle or putty knife until fondant is white and creamy, using a sweeping motion forward from under edge to center, turning fondant occasionally. Then knead with hands until smooth.

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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    Basic Cream Fondant

    Add vanilla and knead until blended into fondant. Wrap in waxed paper and store in tightly covered container in refrigerator. (You can divide fondant and store it in glass fruit jars with tight lids.) Let ripen in refrigerator at least 24 hours, but it keeps several weeks. If it gets too dry, cover with a damp cloth. When ready to dip fondant in chocolate, divide it in fourths and flatten each portion. To each add small amounts of food color to tint, and shape each in a roll 1-in. in diameter. Cut 1/2-in. (about) slices from rolls and shape in oblongs, balls, squares, or as desired. If fondant sticks to hands, dust them lightly with confectioners sugar. Place individual pieces on wire racks covered with waxed paper or waxed paper spread on any surface. Let stand in cool room (60'-65' is ideal) for 4 or 5 hours before dipping. Or cover with waxed paper and let stand overnight. Do not refrigerate centers. Dip them when they are the temperature of the cool room in which you will do the dipping.

    Description: "Best fondant for chocolate creams-the verdict of our taste panel."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 pounds (54-60 centers)"

    NOTES : Make Basic Cream Fondant, omitting vanilla. Divide in 4 equal parts when creaming candy or when shaping fondant for dipping. Flavor and tint each portion differently to make the following kinds:

    Orange/Coconut Fondant: Add 1/2 teaspoon fresh orange juice, 1/4 cup cookie coconut, 1/4 teaspoon grated orange peel and 2 drops red and 6 drops yellow food color.

    Lemon/Almond Fondant: Add 1/2 teaspoon fresh lemon juice, 1/4 teaspoon grated lemon peel, 3 tablespoons finely chopped almonds and 8 drops yellow food color.

    Vanilla Fondant: This is the same as Basic Cream Fondant, but you add only 1/4 teaspoon vanilla for the full recipe, and add 3 drops almond extract.

    Maple/Nut Fondant: Add 1/8 teaspoon maple flavoring and 3 tablespoons chopped walnuts.
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Basic Water Fondant

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups sugar
    2 tablespoons light corn syrup
    3/4 cup boiling water
    1/8 teaspoon salt
    1/4 teaspoon almond extract
    Chocolate for dipping

    Combine all ingredients, except almond extract and chocolate, in 2-qt. heavy saucepan and stir over low heat until sugar is dissolved and mixture comes to a boil. Cover and boil 1 minute. Then remove lid and cook to the soft ball stage (238'-240'). If sugar crystals form on sides of pan, wipe them off. Pour at once onto a cool, moist baking sheet, platter or marble slab. Let cool until lukewarm. Work with broad spatula or wooden paddle until fondant is white and creamy. Add almond extract. Knead until smooth. Put in a plastic bag and close tightly. Place in the refrigerator to mellow at least 24 hours, or for several weeks. Divide the fondant into 4 equal portions when getting ready to dip in chocolate or use in other ways. Shape each portion in a roll 1-in. in diameter. Then cut off pieces to shape centers as desired.

    Description: "This candy mellows delightfully when you put it in the refrigerator."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 pound"

    NOTES : This is the fondant good candy makers prefer to use when coating maraschino cherries with chocolate.
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Brittle Butter Crunch

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup butter
    1/2 cup white sugar
    3 tablespoons brown sugar
    1 tablespoon light corn syrup
    1 tablespoon water
    1/4 teaspoon baking soda
    1 teaspoon vanilla
    1/2 pound chocolate for dipping

    Melt butter in 2-qt. heavy saucepan; add sugars, corn syrup and water. Bring to boil, stirring constantly, and cook to soft crack stage (290'). Remove from heat; stir in baking soda and vanilla. Pour into buttered 8-in. square pan. Allow to set 3 minutes. Mark the candy with a knife into 36 squares; when cool and firm, cut. When pieces are brittle, dip in melted chocolate.

    Description: "Top these with nuts, if you wish, after you dip them."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "36 pieces"
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Candy Hearts

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups sugar
    1 cup light corn syrup
    2 cups water
    2 teaspoons vanilla
    4 drops peppermint extract
    10 drops red food color
    2 large egg whites -- stiffly beaten
    Chocolate or white confection coating or chocolate for dipping
    Ornamental Icing:
    2 small egg whites -- room temperature
    2 cups confectioners sugar -- sifted
    1/2 teaspoon cream of tartar

    Combine sugar, corn syrup and water in 3-qt. heavy saucepan; cook, stirring, until sugar is dissolved. Continue to cook to the hard ball stage (258'). If any sugar crystals form on sides of pan during cooking, wipe them off. Add vanilla, peppermint extract and food color. Pour slowly onto beaten egg whites, beating constantly until candy begins to set and can be molded with hands. (Do not let it get too firm or it will be more difficult to handle.) Divide in half. Lift one half to waxed paper spread on counter and roll with rolling pin to make an oblong 1/2-in. thick. Repeat with other half. Cut with a heart-shaped cookie cutter (2-1/4-in. wide in largest place). With the point of a paring knife, cut out the dip in the heart to give candy a better heart shape. Reroll scraps and cut in hearts until all candy mixture is used. Let stand on waxed paper several hours, or until dry. Place in covered containers with waxed paper between layers for a few days until you are ready to dip and decorate hearts.

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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    Candy Hearts

    Dip candy hearts in melted confection coating or dipping chocolate. Cool on waxed paper. Divide and tint Ornamental Icing with food colors as desired. Put through decorating tube with flower tips. Let flowers dry on waxed paper. Then put a little icing on the bottom of each flower (to hold it in place) and arrange on candy hearts.

    Ornamental Icing: In a small mixing bowl, beat together egg whites, confectioners sugar and cream of tartar. Beat until icing stands in peaks, about 10 minutes. Use as directed to decorate Candy Hearts. Keep icing covered with a damp cloth when not in use, so it does not dry out. Makes enough icing to decorate 32 Candy Hearts.

    Description: "Hearts and flowers for Valentine's Day-hearts are pink divinity dipped in chocolate or white coating and decorated with icing."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "32 hearts"
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Caramels Supreme

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups sugar
    2 cups light corn syrup
    1/2 teaspoon salt
    4 cups heavy cream
    1 (14-1/2 ounce) can evaporated milk (1-2/3 cups)
    1 square semisweet chocolate
    1 square unsweetened chocolate
    1 tablespoon vanilla
    1 cup finely chopped nuts -- optional
    Chocolate confection coating or chocolate for dipping

    Combine sugar, corn syrup, salt and 2 cups cream in 6-qt. heavy saucepan. Bring to a boil, stirring constantly until sugar is dissolved. Slowly add remaining 2 cups cream, stirring constantly. When mixture reaches the soft ball stage (232'), slowly pour in the evaporated milk, making sure the candy mixture never stops boiling. Stir gently while you add the evaporated milk. Add the chocolates; cook to the firm ball stage (248'). Remove from heat. Add vanilla and nuts. Pour half of candy into buttered 8-in. square pan; pour the other half into buttered 15-1/2-in. x 10-1/2-in. jelly roll pan. When cool and firm, cover candy in jelly roll pan with foil and place in refrigerator. Use this for dipping in chocolate.

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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    Caramels Supreme

    Cut candy in 8-in. square pan in 1-in. squares when firm; you'll have 64 pieces. If you are not going to serve candy promptly, wrap each caramel in waxed paper. Let candy in jelly roll pan set 2 or 3 days before dipping it in chocolate. On dipping day, remove it from the refrigerator to the cool room in which you will do the dipping. Cut in 50 pieces-form in squares, oblongs or any desired shape. Place on waxed paper and let stand 1 hour, or until it reaches room temperature. Then dip in chocolate.

    Description: "Our first choice of caramels to dip in chocolate-also good plain."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "3 1/2 pounds (114 pieces)"

    NOTES : Caramel/Brazil Nut Chocolates: Wrap 1 piece of Caramels Supreme around a Brazil nut. Repeat with as many nuts as desired. Dip in chocolate.

    Caramel/Nougat Chocolates: Press half pieces of Nougat Centers (see Recipe) and Caramels Supreme together; shape as desired and dip in chocolate.

    Snappers: Omit nuts from Caramels Supreme. Arrange groups of 3 or 4 cashew nuts or pecan halves on buttered baking sheets 2-in. apart to make clusters. When Caramels Supreme are cooked and just after removing from heat, drop 1 teaspoon hot candy over each cluster of nuts to form turtles (snappers). You can shape them a little when they are cool. Or if you prefer, press a caramel, when cool enough to handle, on each nut cluster and shape. Let part of the nuts show, regardless of which way you make the snappers. Spread tops with melted chocolate, or dip in chocolate. Half of the recipe for Caramels Supreme makes about 150 Snappers.
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Cherry/Nut Fondant

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 tablespoons light corn syrup
    1/4 cup maraschino cherry juice
    1 1/4 cups heavy cream
    4 cups sugar
    1/2 cup chopped maraschino cherries -- well drained
    1 teaspoon vanilla
    1 cup finely chopped nuts
    Chocolate for dipping

    Combine corn syrup, cherry juice, cream and sugar in 3-qt. heavy saucepan. Cook over low heat, stirring constantly, until sugar is dissolved and mixture boils. Cover and let mixture boil 3 minutes, watching that it does not boil over. Remove cover, and cherries and cook to the soft ball stage (236'). If sugar crystals form on sides of pan, wipe them off. Remove from heat; add vanilla and pour onto cool, moist baking sheet, marble slab or platter. Let cool until lukewarm (110'). Beat until creamy and mixture thickens. Knead until smooth. Add nuts. Wrap in waxed paper and store in covered container in refrigerator at least 24 hours or several days. When ready to dip in chocolate, remove candy from refrigerator. When it warms enough in room temperature to shape, form 8 flattened mounds of candy. Shape each portion in a roll 1-in. in diameter. Slice off 1/2-in. slices and shape in ovals, or as desired for dipping in chocolate.

    Description: "Pretty pink fondant coated with the chocolate tastes great. Youngsters especially like the Cherry Bars."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 1/2 pounds (62 centers)"

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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    Cherry/Nut Fondant

    NOTES : Cherry/Coconut Fondant: Substitute 1 cup cookie coconut for the nuts.

    Cherry Bars: Omit nuts from Cherry/Nut Fondant. Cut the rolls in 60 pieces; shape each into a bar about 2-in. long. Instead of dipping in plain chocolate, add 1 cup very finely chopped nuts to chocolate. Dip candy bars in this. The coating with nuts in it will be rough.
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Chocolate Fondant

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups sugar
    1/8 teaspoon salt
    3/4 cup heavy cream
    6 tablespoons milk
    6 tablespoons light corn syrup
    2 squares semisweet chocolate
    1 1/2 teaspoons vanilla
    Chocolate for dipping

    Combine sugar, salt, cream, milk, corn syrup and chocolate in 3-qt. heavy saucepan. Cook over low heat, stirring until sugar dissolves and mixture reaches a boil. Cover and let boil 3 minutes. (Watch that candy does not boil over.) Remove cover and cook, without stirring, to the soft ball stage (238'). If sugar crystals form on sides of pan, wipe them off. Pour at once onto cool, moist platter, baking sheet or marble slab. Let cool until lukewarm. Then beat until fondant becomes creamy. Knead with hands until smooth; add vanilla, working it in to mix. Wrap with waxed paper, put in container, cover tightly and store in refrigerator at least 24 hours, or for several weeks.

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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    Chocolate Fondant

    When ready to coat with chocolate, let candy reach temperature of cool room in which you will do the dipping. Divide in 4 portions and flatten each. Roll each to make a roll 1-in. in diameter. Cut 1/2-in. slices and shape in ovals, rounds or as you like. Put in a cool place until set. Then dip in chocolate.

    Description: "Dip this fondant in chocolate and watch it disappear at food sales"
    Source: "Homemade Candy"
    S(Formatted by):
    "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 pounds (48 centers)"

    NOTES : For more pronounced chocolate flavor, use 1 square unsweetened and 1 square semisweet chocolate.

    Chocolate Mint Fondant Creams: Omit vanilla and add 2 or 3 drops oil of peppermint to Chocolate Fondant.

    Coconut Cream Fondant: Omit chocolate. Mix in 1 cup cookie coconut along with the vanilla. Work to distribute coconut evenly. Shape in balls and place in a cool room to set. Dip in chocolate.
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Coconut Candy Centers

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup sugar
    1 1/2 cups light corn syrup
    1/2 cup water
    1 (14 ounce) package flaked coconut (about 4 cups)
    1/2 teaspoon almond extract
    65 to 70 toasted almonds
    Chocolate for dipping

    Combine sugar, corn syrup and water in 2-qt. heavy saucepan. Cook over low heat, stirring constantly until sugar dissolves. Cook to the soft ball stage (236'). If sugar crystals form on sides of pan, wipe them off. Remove from heat; add coconut and almond extract. Pour onto marble or laminated plastic counter top and let cool. When cool, shape into large ball with hands, cover with waxed paper and store in a cold place or in refrigerate overnight, or until ready to dip with chocolate. When ready to dip, shape coconut candy centers into ovals or balls and place a toasted almond on top of each. Dip in chocolate.

    Description: "Especially for the lovers of coconut and chocolate-simply delicious."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 pounds (65-70 centers)"
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  • RE: Farm Journal Homemade Candy Centers for Dipped Chocolates
    * Exported from MasterCook *

    Creamy White Fudge Centers

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Centers for Dipped Chocolates

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups sugar
    1/8 teaspoon salt
    1 cup evaporated milk
    1/4 cup water
    6 tablespoons light corn syrup
    1/4 cup butter
    1 teaspoon vanilla
    1 cup chopped nuts or candied cherries
    Chocolate for dipping

    Combine sugar, salt, evaporated milk, water and corn syrup in 3-qt. heavy saucepan. Bring to a boil over low heat, stirring constantly until mixture reaches a boil. Cover and let boil 3 minutes. Remove cover and cook, stirring occasionally to prevent scorching, to the soft ball stage (236'). If sugar crystals form on sides of pan, wipe them off. Add butter and immediately pour onto cool buttered baking sheet, marble slab or platter. Let candy cool until lukewarm (110'). Add vanilla. Beat until candy thickens and loses its gloss. Mix in nuts or candied cherries. Spread into buttered 13-in. x 9-in. pan. Cool until firm, then cut in pieces. Shape each piece in a ball. Dip in chocolate.

    Description: "Candy is actually a light caramel color. It sells fast at bazaars."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 1/2 pounds (60 centers)"
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