Alices Fondant Filling For Chocolates Recipes

ALICE'S FONDANT FILLING FOR CHOCOLATES

Steps:

• Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
• After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
• Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
• Variations:.
• Peppermint (peppermint extract to taste).
• Maple Walnut (maple flavoring to taste and finely chopped walnuts).
• Orange (orange extract to taste--a few drops to 1/2 teaspoon).
• Cherry (Maraschino cherries drained and quartered--pat dry).
• Cherry-almond (as above but add almond extract to taste).
• Almond (almond extract with a sliced almond on top of finished chocolate).
• Coconut (fine coconut plus vanilla).
• Rum (rum extract plus 1-2 teaspoons butter).

ALICE'S OLYMPIAN CREAM CHOCOLATES

Steps:

• In heavy saucepan mix and boil sugar, cream, and light syrup.
• Meanwhile brown 1/2 cup sugar in saucepan. As it reaches a golden brown, add in cold water and immediately pour into sugar/cream mixture as it boils.
• Bring to soft ball stage.
• Pour out into buttered pan to cool.
• Beat with wooden paddles until mixture is light and airy. Put in a container, cover with plastic wrap and cool.
• When cool, form in small balls. Dip in chocolate and roll in chopped peanuts. Store in refrigerator.

UNCOOKED FONDANT

Steps:

• Blend butter, syrup, vanilla, and salt in a large mixing bowl.
• Add confectioners sugar all at once.
• Mix together, first with a spoon, then with hands, kneading well.
• Turn out onto a board and continue kneading until mixture is well blended and smooth.
• Store wrapped in a tight container in a cool place.
• Makes about 25 centers.