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Chocolate Creams

Yield about 3 dozen


  • 2 cups sugar
  • 1 1/4 cups water
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 2 (1-ounce) squares unsweetened chocolate, melted
  • 1/2 pound commercial dipping chocolate
  • 1/2 cup ground cocktail peanuts

How to Make It

  1. Combine sugar, water, and syrup in a small Dutch oven, stirring well; cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Cover and boil 2 to 3 minutes to wash down sugar crystals from sides of pan; uncover and continue cooking, without stirring, until mixture reaches soft ball stage (238°).

  2. Pour syrup onto a marble slab that has been sprinkled with ice water; cool to lukewarm (110°). Using a candy scraper or wooden spoon, flip edges of syrup into center mass until fondant is opaque and creamy. Add vanilla, and knead, with buttered hands, until mixture is smooth. Make a well in top of fondant; pour one-fourth of melted chocolate in well. Knead until well blended. Repeat procedure with remaining melted chocolate. Shape fondant into a ball, and store in an airtight container overnight.

  3. Melt fondant in top of a double boiler over simmering water, stirring constantly. Pour into miniature aluminum candy liners; let stand until hardened.

  4. Place dipping chocolate in a stoneware bowl that has been placed over hot water. Stir until chocolate melts. Add peanuts, stirring well.

  5. Remove fondant from candy liners; dip in melted chocolate. Place on waxed paper-lined cookie sheets, and refrigerate until set.

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