Chocolate Maple Creams • Dunmore Candy Kitchen


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Learn how to make homemade cream filled chocolates! Our SqueezeUms premade cream fillings make it EASY. These gourmet fillings come in a large selection of f.


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In a medium bowl add the chopped chocolate and sugar, pour the hot cream over the white chocolate mixture, stir until smooth. Let sit until cooled and thickened. Remove the mold from the fridge, place the chocolate filling in a pastry bag or use a small spoon and fill the molds 3/4 full, tap the mold down a few times on counter top to remove.


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Fill each mold with the orange cream filling. Make sure to leave a small amount at the rim of the mold so the chocolate on the top (bottom of the chocolate) will be able to seal. Cover top with melted chocolate to seal. Place back in the freezer to set (about 5 to 10 minutes). Once set, carefully flip and tap.


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Leave to dry and cool while you make the fondant filling. For the filling, put the 8 ounces of white dipping chocolate and the butter in a large, heat-resistant bowl. On the stove in a large pan, add the 2 cups of sugar, 3/4 cup evaporated milk, and marshmallows. Heat over medium-high, stirring frequently.


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To begin, gather the following ingredients: 1 cup sugar, ½ cup heavy cream, 2 tablespoons butter, 1 teaspoon vanilla extract, and a pinch of salt. Start by combining the sugar, heavy cream, and butter in a saucepan over medium heat. Stir the mixture constantly until the sugar has completely dissolved and the mixture has reached a gentle boil.


Chocolate Maple Creams • Dunmore Candy Kitchen

Place chocolate chips and beeswax in the top of a double boiler. Add water to the bottom pan (be careful not to get any water into the chocolate). Place the double boiler on a medium burner. Stir chocolate and beeswax until completely melted. Turn off the burner, but leave the pan on the burner to keep chocolate melted.


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Allow to cool completely before proceeding. Once strawberry reduction has cooled, combine your butter and cream cheese in KitchenAid or in a large bowl. Cream until well-combined. Stir in vanilla. Stir in 1 cup powdered sugar. Add strawberry mixture and stir until well-combined. Add cornstarch and continue to add powdered sugar, about ½ cup at.


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Place the dark chocolate in a glass bowl and place over a pot of simmering water (this technique is called a baine-marie). Stir until the chocolate melts and temperature is around 124 degrees F, but no higher 130 degrees F. Remove from heat and cool, stirring constantly, to between 82 degrees F and 84 degrees F.


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Instructions. Place raspberries in a small microwave-safe bowl and microwave 1 minute. Crush berries to make the puree. If you want to remove the seeds, press the puree through a strainer. Set aside. In a medium-sized bowl combine the butter, condensed sweetened milk, raspberry puree, and raspberry flavoring.


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How to make this Chocolate Raspberry Candy recipe step by step. Step 1: Start by making the raspberry sauce, then add the coconut oil. Step 2: Carefully whisk in the coconut oil until it's mostly combined, then strain the raspberry sauce through a fine mesh sieve to remove all raspberry seeds. Let the sauce cool to room temperature.


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Pour the cream into a small pan. Set over a low heat on the hob. Add the coffee granuals. Allow the coffee to dissolve as the cream heats up. Stir thoroughly. Once the cream is hot, though not boiling, pour it over the broken chocolate pieces. Stir thoroughly until it is smooth, shiny and completely combined.


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Directions. 1. In a mixer with paddle attachment, cream margarine and salt on medium speed. Blend in sweetened condensed milk until smooth. 2. Add entire 2-pound bag of confectioners' sugar and mix until a uniform, stiff dough forms. 3. Gather dough into a ball and place in an airtight container until ready to divide.


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This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners or bake in batches. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Set aside. Whisk the oil, sugar, egg, vanilla, and buttermilk together until combined.


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Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes). Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours. When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.


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Place in refrigerator for 45 minutes to overnight. 4. Melt chocolate wafers according to manufacturer's directions. 5. Line a small section of kitchen counter or a cookie sheet with plastic food wrap. 6. Several methods to dip candies: Stick a toothpick on side of a sphere and dip in chocolate. Place on plastic lined counter and pull out.


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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. 2. Remove from heat; stir in chocolate chips, butter and vanilla until mixture is smooth. Pour into bowl; press plastic wrap.