SOFT CREAM CANDY FILLING RECIPE
Extra creamy and delicious soft cream candy filling recipe that can be flavored any way you like!
Categories Candy Filling Recipes
Number Of Ingredients 8
Steps:
- Add the softened butter, meringue powder, light corn syrup, and water to your mixing bowl Using a stand mixer or a hand mixer beat until mixed completely, scraping the bowl to ensure everything is incorporated well.
- Add 2 cups of fondant sugar and mix on low speed until the sugar is incorporated, then, beat on medium speed for about 1 minute until it all creams together.
- Add flavoring, invertase, and food coloring and mix well. Don't forget, you can use LorAnn oils, extracts, and even spices to flavor your cream filling! LorAnn oils differ in strength, for example, peppermint is much stronger than blackberry. You'll need to adjust it by taste, but we recommend starting with a 1/2 teaspoon for a full batch of soft cream candy filling. You can add more if you feel it's not enough.
- Scoop your homemade cream filling into a disposable pastry bag and twist the end tightly, securing with a clip or a rubber band. Don't snip the ends until you're ready to use them!
CHOCOLATE-FILLED CREAM PUFFS
"This is a heavenly dessert for chocolate lovers," relates Kathy Kittell of Lenexa, Kansas. "Each puff is stuffed with chocolate cream and drizzled with chocolate glaze."
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. , Cover a baking sheet with foil; grease foil. Drop batter into six mounds onto foil. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. Remove puffs to a wire rack. Immediately cut a slit in each for steam to escape. , In a bowl, beat cream until soft peaks form. Gradually add sugar and cocoa, beating until almost stiff. Split puffs and remove soft dough. Add filling; replace tops. Melt chocolate and butter; stir in sugar and water. Drizzle over puffs. Chill.
Nutrition Facts : Calories 487 calories, Fat 34g fat (20g saturated fat), Cholesterol 232mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE CREAM FILLED COOKIES
My girlfriends at work just loved them and wanted the recipe for them. I had to make 10 copies!
Provided by BABY
Categories Desserts Cookies Sandwich Cookie Recipes
Time 55m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Using an electric mixer, beat 6 tablespoons butter and 1/4 cup sugar in a large bowl until creamy. Add the egg; beat until smooth. Beat in corn syrup. Whisk together the flour and cocoa in a small bowl. Beat half of the flour mixture into the butter mixture until well incorporated. Beat in the remaining flour. Divide dough in half.
- On a lightly floured board, roll each half of the dough into a rectangle. Cut each large rectangle into 1x3 inch rectangles. Place cookies on prepared baking sheets, 2 inches apart. Bake until firm, 10 to 15 minutes. Let cookies stand on baking sheets for 5 minutes; remove to wire racks to cool completely.
- While the cookies are baking, make the filling. Heat chocolate chips in a small saucepan on lowest heat. Stir until chocolate is almost completely melted. Remove from heat; stir until smooth. Allow to cool to room temperature. Beat 1 cup confectioners' sugar and 1/2 cup butter in a large bowl until smooth. Scrape the melted chocolate into the bowl; beat well.
- Spread 1/2 teaspoon filling on the bottom of 30 cooled cookies; top with remaining cookies. Sprinkle filled cookies with confectioners' sugar.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 14.3 g, Cholesterol 20.4 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 41.9 mg, Sugar 8.2 g
CREAM-FILLED CHOCOLATE BITES
The hardest part about these impressive little tartlets is waiting for the dough to chill! Serve after a heavy meal, or as sweet after-thought on a dessert tray.
Provided by JamesDeansGirl
Categories Dessert
Time 3h14m
Yield 24 bites
Number Of Ingredients 11
Steps:
- Cream the butter and sugar until creamy using an electric mixer on medium speed; scraping bowl often.
- Add the egg; blend well.
- Reduce mixer speed to low; add the flour, cocoa powder, and salt (whisked together first); stir until well mixed, about 2-3 minutes.
- Cover bowl with plastic wrap; chill 2 hours.
- Preheat oven to 325*F.
- Divide dough into 24 equal pieces; press 1 piece of dough into each cup of an ungreased muffin tin.
- Press the dough evenly onto the bottom and up the sides of the cups.
- Bake for 14-18 minutes, or until set.
- Cool completely in tin on a wire rack.
- Using an electric mixer on high speed, whip the chilled cream and sugar in a chilled bowl until stiff peaks form, 1-2 minutes.
- Gently stir in the vanilla.
- Spoon 1 Tbsp.
- of the whipped cream into each shell; top with 1 mini chocolate chip and a dusting of cocoa powder, if desired.
- Store in the refrigerator.
- *Theseare best the day they're made.
- *.
Nutrition Facts : Calories 104.4, Fat 7.9, SaturatedFat 4.9, Cholesterol 32.6, Sodium 46.3, Carbohydrate 7.9, Fiber 0.4, Sugar 3.2, Protein 1.2
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- Stir together sugar, flour and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 2 minutes, stirring constantly. Gradually stir half of the mixture into egg yolks; return to saucepan. Cook, stirring constantly, 1 minute.
- Remove from heat; stir in chocolate chips, butter and vanilla until mixture is smooth. Pour into bowl; press plastic wrap directly onto surface. Cool; refrigerate 1 to 2 hours or until cold.
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