Need Cream or filled candy recipes

[believe]

I make mint patties, reese cups, caramels and cherry cordials but want to make other filled chocolate candy recipes. Can you help?

 

[Harley Chick]

I make truffles, which are excellent. I don't have the recipe at hand, but I'll post it later. They're really simple and fast. You just heat heavy cream and chocolate (I use chips), then refrigerate until it sets to where you can roll them in your hands, then dip in melted chocolate, roll in nuts or sprinkles and cool.

 

[aurora19]

Sorry, I don't have any to offer you but a request for you to post recipes thay you do make.

Thanks!

 

[Spinning]

Send some my way too! and post away especially the pepper mint patties
Here is one I make

MOCHA TRUFFLES

24 ounces semisweet chocolate chips
8 ounces cream cheese -- softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate confectionery coating

In a microwave safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee, and water; mix well. Chill until firm enough to shape. Shape into 1-inch balls and place on a waxed paper-lined baking sheet. Chill for 1 to 2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. Yield: about 5 1/2 dozen (1 per serving).


COCONUT CREAM EGGS

8 ounces cream cheese -- softened
1 tablespoon butter -- softened (must be butter)
4 cups confectioner's sugar
1 cup coconut flakes
2 cups semisweet chocolate chips
1 tablespoon shortening

In a mixing bowl, beat cream cheese and butter until smooth. Add sugar and coconut. Refrigerate for 1 1/2 hours or until easy to handle. Using hands dusted with powdered sugar, mold rounded tablespoonfuls of coconut mixture into egg shapes. Place on a waxed paper-lined baking sheet. Freeze for two hours or until slightly firm.

Melt chocolate chips and shortening. Remove eggs from the freezer a few at a time; dip into chocolate mixture until completely coated. Return to waxed paper; refrigerate until hardened. Store in the refrigerator. Yield: 36 (1 per serving).


I will have to look for my cream cheese one they are too die for!

 

[inky dinky doo]

This isn't a "filled" candy, but I love them, anyway -- or at least I did before I started doing low carb. They remind me of Payday candy bars.

Payday Bars

Here is a good recipe for Christmas. They remind me of Payday candy bars.

Melt together:

3 T. margarine
1 can of Eagle brand milk
10 oz. Reese’s peanut butter chips
16 oz. dry roasted, salted peanuts (or more)

Add 10 oz. mini marshmallows. Melt and stir. Line 9x13 pan with 1/2 jar dry roasted salted peanuts. Pour filling over peanuts. Top with remaining 1/2 jar of peanuts. Let set overnight. I chill mine a little before cutting.

 

[inky dinky doo]

Cookless Wonder Balls

I was going through my old scrapbook recipes (some of them go back over 30 years) and found this little gem I haven't made in ages. (I'd just eat them all if I did!)

1 c. each chocolate chips and butterscotch chips
3/4 c. sifted confectioners' sugar
1/2 c. sour cream
2 t. grated orange rind
1/4 t. salt
2 c. vanilla wafer crumbs

Melt the chips in the top of a double boiler over hot water. Remove from heat. Stir in remaining ingredients. chill until firm, shape by spoonfuls into balls. Roll in confectioners' sugar. Makes about 7 dozen, depending on size.


Easy Opera Fudge
(obtained from the Reese's 70th Anniversary Cookbook)

Here's a recipe for a delicious rich, creamy, fondant made with heavy cream, flavored with vanilla, and coated in pure chocolate liquor. It can only be found in the vicinity of Lebanon, PA.

1 lb. confectioners sugar
a few drops of milk
3-oz cream cheese
1 t. vanilla
1/4 lb. butter, softened

1 box semi-sweet chocolate
1/4 bar paraffin

Mix first five ingredients together at room temperature. Form into balls and place on a cookie sheet that has been lined with wax paper. (Hint: The balls are easier to roll if you chill the mixture first.) Place in the freezer overnight. In the morning, melt and combine chocolate and paraffin and coat the balls.


Turtles
Another sweet for the men in my house...*IF they can get them before I do!

57 caramels (1 lb.)
8 t. water/or milk
1 t. vanilla
1 1/2 c. pecan halves
1 pkg. semisweet chocolate chips (12 oz)
1 t. shortening (Crisco, solid)

Melt caramels with water and vanilla in double boiler. Cool slightly. Separately, melt chocolate and set aside in a warm place.

Place 4 pecan halves on prepared baking sheet (lightly sprayed w/Pam). Spoon about 1 teaspoon of caramel mixture in center of group of nuts, half covering each nut. Repeat until all nuts are used. Let stand about 10 minutes to allow the caramel to firm up.

Heat shortening and chocolate chips over low heat/or microwave until chocolate is just melted...stir until chocolate and shortening are well blended. (Do NOT allow the chocolate to get hot!) Spread the melted chocolate over each candy. Let stand until set.

My Notes: The only change I made was to use chocolate from Crafts Etc. (my local craft store) instead of the semisweet chocolate chips and shortening. The turtles went soooo fast!! Make a double or triple batch next time!!! Each batch makes approx. 19-20 (depending on how many nuts are broken).


French Chocolates

In double boiler, melt one 12 oz. pkg. semisweet chocolate pieces over hot water. Stir in 1 c. chopped walnuts, 3/4 c. sweetened condensed milk, 1 t. vanilla, and 1/8 t. salt. Cool mixture about 5 min. or until easy to shape. With buttered hands, shape mixture into 1” balls; roll immediately in 1 c. chocolate sprinkles. Makes one and 3/4 lb. You can put each one in tiny cupcake liners for a nice gift. My Notes: My group isn't wild about walnuts, so I left them out and the recipe was just as good.

 

[Spinning]

This one is my all time favorite! It is so yummy only problem it doesn't keep well...gets a little dry so make sure to put it in an air tight container.

Easy Decadent Truffles
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla



1 In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Notes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, or to die for, those Heath bar pieces....etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

Makes 60 servings