Recipe: assorted chocolate candies

Recipe: assorted chocolate candies

Assorted Chocolate Candies

24 ounces (about four cups) semisweet milk or white chocolate
50 little two-layer candy cups

Fillings
Raspberry preserves
Marshmallow fluff
Toasted hazelnuts
Peanut butter
Liqueur-nut mixture (see note)
Caramel-praline mixture (see note)

Chop chocolate into modest pieces if not utilizing chips. Heat half of chocolate in top of double boiler till 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.

Employing a modest pastry brush, paint inside of candy cups with melted chocolate. Spot cups in freezer for 10 minutes.

Eliminate 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. Making use of a spoon, drop chocolate on top of filling. Making use of the back of the spoon, smooth out chocolate and seal to the edge of the shell.

Return candies to freezer for 10 minutes. Eliminate from freezer and store in airtight container.

NOTES:
To make liqueur-nut mixture, combine 1/two cup finely chopped nuts with 1/four cup Bailey’s Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on best 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 just before employing.Yields 50 candies.