Suaks Fondant And Dipping Chocolate Recipes

Steps:

• First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
• Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
• In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
• Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
• Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
• Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
• Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
• Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
• Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
• Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Steps:

• In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

Steps:

• 1. Add ingredients for Dipping Chocolate into a 2 quart double boiler, which will have hot water in bottom of it to aid in melting the chocolate and wax; it would burn otherwise.
• 2. This will take several hours on very low heat to melt everything. *Do not use microwave for melting chocolate. Plan ahead for this step. Keep melted chocolate on an extremely low burner in double boiler with water in bottom always, during the whole dipping process. As the amount of chocolate is used up along with the parafin wax, just simply add more chocolate and wax then wait for your newly added ingredients to melt. Continue dipping process after melted. **Hint: use a very large needle or a candy dipper stick for dipping. You don't want to leave a huge hole in candy after you dip so the smaller the hole, the smaller the patch you will need to take care of.
• 3. Back to Step 1 the confectionery sugar mixture. Simply mix the three ingredients together well, wrap and refrigerate overnight. Take whatever portion of sugar mixture you will want to use for a particular flavor you have chosen. My personal favorite is coffee. I use instant coffee granules (make sure they are finely ground or expresso powder). Add a few drops of water and form a paste. You will now start working or kneading your flavor into the portion you have cut off. After you completely work in your flavor(s), form candy into balls - you choose your size. Place on a tray (don't let fondant get too warm). Go to the dipping station. Have a tray ready with waxpaper to place the finished product on for drying. *When dipping try to let the chocolate drip off your needle or dipping stick as much as possible before placing on waxpaper. Don't forget to touch up pin hole from dipping stick with a dab of melted chocolate.
• 4. I live in Alaska so I take complete advantage of our climate in the winter months by putting my freshly made candy outside in covered containers right after I dip them. This cools them down and sets the chocolate wonderfully. By the way, this candy freezes very well and is good for many months in an airtight container!
• 5. Having fun containers are the end result of showing off your chocolates so be creative with purchased candy boxes, gift giving dishes covered with style etc.!

Steps:

• Combine ingredients in heavy saucepan. Boil until it reaches a soft ball stage. Pour into buttered dish to cool.
• After mixture is cooled, pour on clean surface and beat with wooden paddles until light and airy. Just as mixture "turns" mix in flavoring until thoroughly blended inches.
• Refrigerate to cool completely. Form into balls. Dip in desired chocolate.
• Variations:.
• Peppermint (peppermint extract to taste).
• Maple Walnut (maple flavoring to taste and finely chopped walnuts).
• Orange (orange extract to taste--a few drops to 1/2 teaspoon).
• Cherry (Maraschino cherries drained and quartered--pat dry).
• Cherry-almond (as above but add almond extract to taste).
• Almond (almond extract with a sliced almond on top of finished chocolate).
• Coconut (fine coconut plus vanilla).
• Rum (rum extract plus 1-2 teaspoons butter).