Thursday, November 25, 2010

Hand dipped chocolates -- Recipe makes 2 to 2 1/2 lbs. of chocolates

Yesterday Sarah and I (mostly Sarah) made hand dipped chocolates -- the beginning of our Christmas preparations.  The fondant for these chocolates is a very old Pennsylvania Dutch recipe -- potato candy and I thought you might enjoy it.

Recipe:  Potato Fondant
1  small potato, peeled, boiled and mashed
4 tbsp. butter
2 lbs. icing sugar
Pinch of salt

Totally mix together -- it will seem very runny but will harden up as it cools.  Divide fondant  into 4 to 6 equal portions.

Peanut butter
Mix 1/4 cup peanut butter into one portion of the fondant
Roll into balls and place on parchment lined cookie sheets
Allow to cool at air temperature before dipping.

Coconut
Mix 1/2 cup shredded coconut and 1 tsp. vanilla flavouring into one portion of fondant
Roll into balls and place on parchment lined cookie sheets
Allow to cool to air temperture before dipping.

Peppermint Patties
Mix 1 tsp. of peppermint flavouring, or to taste, into one porion of fondant.

Chocolate
Mix 1/2 cup cocoa powder and 1 tbsp. butter into one portion of fondant

Chcolate mint
Mix 1/2 cup cocoa powder, 1 tsp. peppermint flavouring into one portion of fondant

Orange
Mix 2 tbsp. orange liquor into one portion of fondant

Eggnog
Mix 2 tbsp. rum and 1/4 tsp. freshly grated nutmeg into one portion of fondant

Cherry
Mix 1/4 cup chopped marachino cherries, dry by patting with paper towel,  into one portion of fondant.  Add more icing sugar if the marachino cherries make the fondant to liquid.

Melt dark chocolate (use the best quality chocolate that you can find) over water in a double boiler -- be careful not to get any water into the chocolate or any steam or chocolate will sieze.  Some microwaves have a chocolate setting.You can also use semi sweet, milk or white chocolate for an interesting look.

Dip the fondant into the chocolate with a fork and place on parchment lined trays to harden completely -- may take several hours in a warm room.  Be sure to cover the holes made by the fork with more chocolate.  Chocolates should be stored in an airtight tin in a cool room, with parchment between the layers.  Makes 2 1/2 lbs. of chocolates.

Other things to try -- candied ginger, dried fruit or fruit jellies
These are really pretty on a tray with a few of the chocolates wrapped in coloured foil paper (I used to buy this at Purdys chocolates in a package of 100).

3 comments:

  1. cool... I am totally going to try this. have a great weekend, Lara.

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  2. so yummy! thank you for this recipe! i just made a batch, and it weighs in at about 3 1/2 pounds, including all the chocolate!
    i'll be posting a blog entry with photos on http://leftofaverage-southofnormal.blogspot.com/ within the next 48hrs, if you want to peek (i'll also include my version of a coffee filling!)

    thank you again!

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