Assorted Chocolate Candies
Yield: 50 candies
- 24 ounces (about 4 cups) semisweet milk or white chocolate
- 50 small two-layer candy cups
- Raspberry preserves
- Marshmallow fluff
- Toasted hazelnuts
- Peanut butter
- Liqueur-nut mixture*
- Caramel-praline mixture**
- Chop chocolate into small pieces if not using chips. Heat half of chocolate in top of double boiler until it melts and reaches a temperature of 110 to 120 degrees F. Remove saucepan with chocolate from heat and stir in remaining chocolate.
- Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees F for semisweet chocolate, 84 to 88 degrees F for milk and white chocolate.
- Using a small pastry brush, paint inside of candy cups with melted chocolate. Place cups in freezer for 10 minutes.
- Remove cups from freezer. Using a spoon, fill cups three-fourths full with raspberry preserves, marshmallow fluff topped with a toasted hazelnut and other fillings.
- Heat chocolate until it again reaches 88 to 90 degrees F. Using a spoon, drop chocolate on top of filling. Using the back of the spoon, smooth out chocolate and seal to the edge of the shell.
- Return candies to freezer for 10 minutes.
- Remove from freezer and store in airtight container.
* To make liqueur-nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup Bailey's Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur.
** To make caramel-praline mixture, melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.
Source: The Wichita Eagle - 12/13/00