Creme Filled Chocolates
A creme candy base that can be flavored as you wish. It can be molded or simply shaped by hand and dipped in chocolate.
- 1/2 cup margarine
- 1 tsp. salt
- 2/3 cup sweetened condensed milk
- 1 2 lb bag of confectioners' sugar
- 2 lbs candy coating or almond bark
- Your choice of extracts for flavoring.
- (will use 1/2 tsp. of extract per scant 1 cup candy creme)
Adapted from sprinklebakes.com
In a mixer with paddle attachment cream margarine and salt on medium speed. Blend in sweetened condensed milk until smooth. Add entire 2 lb bag of confectioner's sugar and mix until a uniform stiff dough forms. Gather dough into a ball and place in an airtight container until ready to divide (Your dough should not be sticky).
Separate dough into approximately 4-1 cup portions and place in separate bowls. Create an indentation in the middle of your dough with your fingers and pour in 1/2 tsp. desired flavoring. Knead dough over bowl with your hands (dough will be sticky at first) until all flavoring has been absorbed. You may also knead in 2 drops of food coloring to color your dough.
Shape dough into pieces with your fingers (squares, balls, rectangles)and place on parchment lined cookie sheet. Chill shaped candies in the refrigerator for about 30 minutes. Melt candy coating and dip chilled candy cremes. Place them on parchment paper to dry.
Store candies in an air-tight container. Candy will keep for up to 1 month.