....
Prepare any firm filling….
1.) Paint red & green coating
chocolate on for the bow/berries & holly, brown pine cones ...paint
it thick so the brown choc. doesn't show through! I'd use the squeeze
bottle to make it easier to get the choc. in the right place and faster.
2.) Let that set up at room temp
(so it is still sticking to the mold!)
3.) Put coating chocolate into the
mold as thick as shown here. You will need to let one coating set and do
it again until as thick as shown.
4.) Add the filling. Top with a
thick layer of chocolate. Chill
IDEAS: Make a big ice mold for your punch bowl. Add cherries in the bottom, add a small amount of punch; chill, fill to capacity. Will last a long time in your punch.
From Aimee: I made this as a sample for my crafts shows, everyone ooooed and ahhhhd over it. I used the Pantastic pan, filled the holly leaves and berry cavities with green and red and let them harden in the freezer, then poured milk choc over to make level. I made a peanut butter filling and formed a ring in the mold, then covered with chocolate. The center of the wreath is solid on the top, but I did not fill the center completely, so when you look at it upside down, there is like a cavity in the center. I hope that makes sense. With the top center being covered with chocolate, the wreath can be personalized with "Merry Christmas", "The Smith's", etc. Let me know if you need help.
PEANUT BUTTER FILLING - tastes like
Reece cups!
18 oz Peanut butter
1/2 cup Butter, meted
1 lb Dry candy fondant (a special
sugar avail. At Sugarcraft)
Mix all ingredients,
shape into balls and dip in coating chocolate or coat candy mold with chocolate
for a shell and make fancy candies.
Note: It is good to
make this up one day ahead so it can mellow and ripen.
Melt dipping chocolate. Make chocolate
shells in a candy mold cavities, press in filling.
Cover over with melted chocolate.
Chill and un-mold. Will keep in cool dry place up to 3-4 weeks.
COCONUT BON BONS
¾ cup Light corn syrup; or
more for softer candy
2 ½ cups Dry Macaroon Coconut*
3-4 Drops Invertase*
Coating chocolate; milk or white
as preferred.
Heat the corn syrup slightly.
Do not boil. Add coconut. Stir to blend; let mixture stand 1 hour or more.
Add Invertase and roll into 1 to 1 ½" balls. Place on wax-paper
lined cookie sheet. Let stand while melting chocolate. These can either
be dipped or used in a candy mold. They are pretty (and good) dipped
in white or pastel chocolate and drizzled on top with pink or red chocolate.
HINT: Several different candies
can be CODED by using different shaped candy molds and keeping a list.
ROCKY ROAD FILLING
14 oz Milk chocolate coating
1 to 1 1/2 cups Miniature marshmallows
3/4 cups Almonds; chopped &
roasted
Add the 3 ingredients together and
stir.
NOTE: If you are unable to find
roasted almonds, buy Whole Blanched Almonds, spread out on a cookie sheet,
put in a 350° oven for 10-12 minutes or until lightly browned.
BASIC BUTTERCREAM CENTER
To this recipe, you can add flavors,
coloring, nuts etc to make your own special candy. Variations below.
2 1/2 lb Instant Mix Dry Candy Fondant*
1/2 cup Whipping cream
1/2 cup Butter; softened
Vanilla or other flavorings or oils*
Combine the Instant Mix Dry Candy
Fondant with the softened butter; blend well and let stand for several
hours or overnight.
Knead Fondant and butter
mixture until creamy. Heat whipping cream to the boiling point. DO NOT
BOIL. Add cream with vanilla or other flavoring to fondant, butter mixture,
Cool slightly and knead with hands until smooth. Different flavors may
be added to taste in the many variations of this recipe. Shape into balls
and use as centers in your candy mold, following instructions previously
given for filled candies.
MAPLE-NUT CREAMS:
2 cups Basic cream center mix
Light brown food coloring*
1 ts Maple flavoring*
½ cup Nuts; finely chopped
CANDIED FRUIT CENTERS:
2 cups Cream candy center mix
½ cup Candied fruit; finely
chopped
½ cup Raisins; chopped/optional
BLACK WALNUT CREAMS:
2 cups Basic cream center mix
¾ ts Oil of black walnut*
flavoring
2/3 cup Black walnuts; finely chopped
MINT CENTERS
2 cups Basic cream center mix
Green or pink food coloring*
¼ ts Oil of peppermint
PINEAPPLE CREAMS:
2 cups Basic cream center mix
light yellow food coloring*
¾ ts Oil of peppermint* flavoring
½ cup Candied pineapple;
chopped
½ cup Pecans; chopped/optional
CHOCOLATE CREAMS:
1 cup Basic cream center mix
4 tb Melted Dark molding chocolate
VANILLA CREAMS:
2 cups Basic cream center mix
2 ts Vanilla
CHERRY-NUT CREAMS:
2 cups Basic cream center mix
Candied red and green cherries
½ cup Nuts; optional
All products available at Sugarcraft