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The combination of a salty, crunchy nut surrounded by sweet, smooth candy is really appealing and it is also very easy to do. Use your preferred nuts, like almonds, pecans and macadamias. Candy makers can find numerous Spring time chocolate molds at Candy Making Supply stores. We’ve found that the Merckens® brand of melting chocolate works the greatest. Just follow the straightforward and simple steps below.
For nut centers fill up every mold cavity about one-half full with Merckens® brand melted chocolate. Tap the shape on a table top to eliminate any air bubbles. Place your required nut in every coated cavity of the shape. After that fill up the rest of the cavity with more melted chocolate. Tap lightly again to get rid of air bubbles. Refrigerate candies until solid and unmold.
For Crème Centers… Do you always wonder how do the expert chocolate makers get those fancy crème centers into the candy? Well, it can be pretty trouble-free when you understand the tricks. Fill each shape cavity lower than ½ full with Merckens® brand melted chocolate. Using a decorator brush, paint the outside layer onto the sides of every shape to the very top fringe of the cavity. Coat the shape in order that no light might be seen through the shell. Place the mold into the refrigerator for a few minutes to harden the candy shell. Next, prepare the crème center. The crème centers can be purchased pre-made or they can be homemade. See recipe underneath. Form a tiny ball of the crème center mixture and place it in the chocolate shell. Last, add additional melted chocolate to seal the top. Tap the shape lightly to get rid of air bubbles. Chill until solid after which unmold the chocolate.
Cooked Fondant Centers for Twirl Mints from Dry Fondant
For each 2-1/2 cups of dry fondant add 4 tablespoons water in the top of your double boiler Stir well and make sure there is no extra powdered fondant.
The fondant ought to liquefy into a paste. For cordials with fruit centers you may wish it to become a little thinner. Heat to 155 degrees, add coloring and oil flavors (extract flavors contain alcohol so that they cook out below 120 degrees).
Pour into funnel and deposit in party mint molds or center molds.
Basic Fondant You Make Yourself – For Mints or Centers 2 cups granulated sugar 1/8 tsp. cream of tartar 1-1/2 cups boiling water 1-1/2 qt. saucepan
Butter the perimeters of the saucepan. Blend all ingredients. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook without stirring to soft ball stage (238°). Pour onto a dish or shiny cookie sheet with sides. Don’t scrape the saucepan. Using spatula or wooden spoon, scrape fondant mixture from the fringe of platter in the direction of the center. Steadily the fondant mixture will turn stiff and white. Knead until freed from lumps. Wrap and place in covered container. Allow to ripen 24 to 48 hours. After making the basic fondant, you are ready to make mints or utilize in centers.
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Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 10th, 2010 · Comments (0)
Blunders are meant to be consumed, especially when experimenting with candy and chocolate making. Let the good times roll! The point is, start off with a great way of thinking, and just have fun. Candy making is not too difficult, you’ll pick it up really clearly, and discover an innovative new and fun activity, with benefits! Wait until you observe the remarkable treats that may be prepared. Who knows perhaps, you’ll even launch a little business and make a few dollars.
To begin with a word of advice: Buy a top notch class of chocolate, not the unpleasant waxy tasting stuff that is sold at really low prices. Every single time that I have done a taste test, the test person picks out the quality chocolate. It creates a world of difference. My recommendation for a really good melting chocolate would be the Merckens Chocolate® brand. This brand can be purchased in stores that retail cake and candy decorating supplies.
Step 1 is to melt the chocolate as detailed in our Melting Guide.
Step 2 will be to fill the mold up. Pour the melted candy accurately into the mold. The melted chocolate is either in the bowl, pastry bag, or perhaps a melting bottle. After the mold is filled, slightly tap it a number of times on your counter to get rid of any air bubbles inside the candy,
Step 3 would be to Chill Out! By this I indicate to chill the chocolate down by placing the filled molds inside the fridge or freezer. This doesn’t take long, within 5 to 10 minutes the chocolate is going to be ready to unmold. I usually await the top of the candy to appear like it has that frosted appearance.
Last Step and that is number 4 Unmold Your Creation! Turn the mold over and hold above your countertop about an inch or two. You’ll probably want the chocolates to fall over a plate or paper towels. Be careful and gently bend the mold until the chocolates fall out. Your chocolates will stay fresh for a few weeks if your store them in a cool and dry place.
In order to keep your goodies fresh, it is not required to refrigerate them. Merely keep them in an sealed container at room temperature (if it’s the summer and you do not use air-conditioning, and its 90 degrees outside, store them in a cooler place, like maybe the basement.)
Mother must have taught you well in the event you’ve already cleaned up. Anyway I might as well talk about it now…Based on a well known source “After you finish making candy, clean your candy molds in warm water and dry thoroughly using soft cloth. Do not use soap or detergent as they could eventually cause molds to dry out and crack. Never boil you molds or place them in the dishwasher. Molds can last for years when you store them the right way. Also keep them flat to avoid warping and place tissues between stacked molds to avoid scratches.”
For added information and help with Candy Making please visit our oasis online website. We now have a huge number of items that can assist you to in your cake and candy making endeavors.
Tags: candy making, candy making supplies, candy making supply, Merckens, Merckens chocolate
Posted in Desserts · March 6th, 2010 · Comments (0)